Strawberry Icebox Cake - Another One |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Found this in Family Circle and it looks absolutely fabulous!!! (cooking time includes time to refrigerate it) Ingredients:
3 cups sliced strawberries (2 pints) |
1 cup sugar |
1/2 cup liquid egg substitute |
1 (8 ounce) package mascarpone |
2 teaspoons vanilla |
1 cup heavy cream |
2 (3 ounce) packages soft ladyfingers (24 lady fingers total) |
3 tablespoons unsweetened cocoa |
1 tablespoon confectioners' sugar |
1 tablespoon confectioners' sugar |
Directions:
1. Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
2. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
3. Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
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