40 minutes

savoiardi biscuits, 5,3 oz
eggs, 2
sugar, a few less than 1/2 cup
mascarpone cheese, 8,8 oz
liqueur with wild strawberries
some wild strawberries
chopped almonds
sliced almonds
strawberry topping


Separate the yolks from the whites. Beat the egg whites, mounts separately the yolks with the sugar and add the mascarpone cheese, then gently incorporate the egg whites and two tablespoons of wild strawberry liqueur.
Prepare a mixture of water and wild strawberry liqueur, soak savoiardi in it, put them in a rectangular container lined with cling film. On the layer of savoiardi put the mascarpone cream and continue the same way until the container is full, ending with savoiardi (at the end we have three layers of savoiardi and two of cream).
Put in the freezer for about half an hour (in the meantime, put the bowl with the cream in the fridge), then flip the cake onto a serving plate and remove the cling film. Cover with more cream and decorate the sides with chopped almonds. Put the wild strawberries on the surface. Make the sliced almonds toast, decorate the cake with strawberry topping and toasted almonds. Store in refrigerator until ready to consume.

Thanks to: Un Tavolo Per Quattro