How to Make Vanilla Dream Mille Crêpe Cake (香草千層可麗餅蛋糕)

Holidays are fast approaching!  How do you celebrate?  I truly enjoy spending time with friends and family around the dinner table to create more memories. 




This gorgeous and scrumptious Vanilla Dream Mille Crêpe Cake would be the perfect sweet ending to your holiday meals!  It consists layers and layers of French Crêpes, alternate with a layer of Vanilla Mascarpone Cream Filling.  It’s decadent, yet not too sweet. 




The cake itself is truly delicious.  This recipe featured Singing Dog Vanilla’s Organic Vanilla Extract in both the Crêpe batter and the Raspberry Sauce.  I used Singing Dog Vanilla’s Vanilla Bean Paste in the Mascarpone Cream fillings in between the Crêpe layers.  This cake is packed with floral and sweet vanilla aromas and you can see the vanilla specks throughout the cream fillings.  The texture is silky soft and tender.  I like to drizzle a little bit of homemade raspberry sauce on top for a festive and refreshing taste.



If you’re still searching for a dessert to share with your loved ones, look no further!  I’m sure your friends and family will love this cake!







Click here for the recipe: https://goo.gl/ww9PYa


Tools and Ingredients Used:
Singing Dog Vanilla's Organic Vanilla Extract (Click here for more information)Singing Dog Vanilla's Vanilla Bean Paste (Click here for more information)
Crêpe Pan (Click here for more information)
Crêpe Spreader (Click here for more information)
Electric Crêpe Maker (with spreader) (Click here for more information)
Lazy Susan (Click here for more information)
Ninja Blender (Click here for more information)
Irish Salted Butter (Click here for more information)
Pastry Bag and Star Tip set (Click here for more information)
Offset Spatula (Click here for more information)
Heat Proof Egg Turner (Click here for more information)








Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Disclaimer: This video is brought to you by Singing Dog Vanilla.  All messages and opinions are 100% my own. 

How to Make S’more Ice Cream Pie

Yesterday marked the first day of Fall!  The weather has been comfortable and mostly cooled down.  But it’s still nice and warm in the afternoon so my Kids are stilling craving for cool desserts most of the time.  The solution?  This scrumptious S’more Ice Cream Pie!



S’more is one of my Kids’ favorite treats.  I don’t make them too often, so it remains as a special and occasional treat for them.  But before I am ready for the cozy campfire and traditional S’more, this S’more Ice Cream Pie is the best transitional treat in between the Summer and Fall.  It combines the best of both world with the comforting gooey and charred marshmallow on top as well as refreshing ice cream filling.  Plus, who doesn’t like magic chocolate shells and chocolate graham cracker crust?  Yes, these are all the components of this pie.  The perfectly sinful and delicious combination, all in one easy-to-prepare pie!  If you haven’t watch the video tutorial above, please check it out.  You’ll agree that this pie is super easy to put together.



This recipe calls for a total of 3 cups of softened vanilla ice cream.  You can use homemade ones or store bought ones.  However, when I was making this pie, I realized that I didn’t have enough vanilla ice cream while preparing for the 2nd layer!!!  As much as I prefer my homemade ice-cream recipe over store bought ones, I also didn’t want to drive to the store for just 1/2 a cup of ice cream!  So, I improvised and substituted with coffee ice cream instead.  It turned out quite delicious with a more complex of flavor.  Next time, I’m going to try with a layer of chocolate ice cream as well!  So, by all means, explore and experiment with different flavors of ice cream when you make this pie!  Just like everything else in life, we need to learn to be flexible.  My new motto of the week, “Keep Calm and Eat Pie!”



For the coming weeks, I’ll be posting some traditional recipes for the Chinese Mid-Autumn festival as well as fun treats for Halloween.  If you have any recipe request or suggestion, please feel free to leave a comment below and I’ll try my best to post them before the festivals.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by today and I’ll see you next week! 

Tools and Ingredients Used:
Kitchen Torch (Click here for more information)
Butane for Torch (Click here for more information)
9-inch Pie Plate (Click here for more information)
Organic Semi-Sweet Chocolate Chips (Click here for more information)
Organic Honey Graham Crackers (Click here for more information)
Ninja Food Processor Set (Click here for more information)
Mini Marshmallows (Click here for more information)




Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕

Have you heard of one of the most popular Chinese card game called MahJong (麻雀 or 麻將 in Chinese)?  It’s one of my In-Law’s favorite game to play with friends and family.  I made these Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕 to celebrate my Mother-In-Law’s birthday.  They were fun to make and absolutely fun to eat as well, especially if you’re eating the winning set of “tiles”!



When I was a little kid, I remember sitting next to my parents and watch them play MahJong during the Chinese New Year.   That was how I learned the rules for the game.  Back then, I was secretly hoping that they need to take a bathroom break so that I can sit-in as a substitute!  Those were some fun memories.



I got the MahJong Silicone Mold to make these Coconut Osmanthus Jello and the mold is super easy to use.  I’ll list the product link as well as the required ingredients at the end of this post for your convenience.  To mimic the actual MahJong tiles, I make these jello in 2 layers.  The bottom layer is made with coconut milk and the top layer is made with dried Osmanthus. 



For this recipe, I tested out a few times to get the perfect flavor and consistency.   My kids love the version with milk mixed with coconut milk.  I personally love a stronger coconut milk version.  I’ll list both of them in details in the recipe below so that you can choose for yourself. To color the wordings of the “MJ tiles”, I used my homemade beet root red food coloring (red), matcha green tea powder(green), and homemade red cabbage blue food coloring (blue).  I’ll list the links to the tutorial below for your reference.  Otherwise, you can use store-bought natural food coloring as well.



This plate above is the famous winning hand called 十三么.  Which is considered a rare hand to win because it’s not easy to collect all these tiles in a game.  But it’s a challenge that many MJ players would dream to get this hand in the game. 



These Coconut Osmanthus Jello not only look whimsical and realistic, they are also very refreshing and delicious!  If you know someone who love to play MahJong, you’ve got to try this recipe out!  Wish you all good luck in the game and have fun making this treat.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by and I’ll see you all next week!



Below is a picture consists of (one of each of) all the tiles in the MahJong Game.  You can look at this picture and reference back where to add the colored gelatin mixture when you make the recipe!  Have fun!




Link to Homemade Beet Root Red Food Coloring Tutorial
https://goo.gl/v7G49A
Link to Homemade Blue Food Coloring Tutorial
https://goo.gl/K6BDHM

Ingredients and Tools Used:
Chinese MahJong Silicone Molds (Click here for more information)
Calphalon Baking Pan (Click here for more information)
All Natural Food Colorings (Click here for more information)
Organic Coconut Milk (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Dried Osmanthus (Click here for more information)
Large Measuring Cup (Click here for more information)
Strainers Set (Click here for more information)
Matcha Powder (Click here for more information)
Flat Top Wooden Spatula (Click here for more information)
Measuring Cup Set (Click here for more information)



Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pink Grapefruit Frosé 玫瑰香檳柚子冰冰

How’s your summer so far?  Are you enjoying the summer heat or are you hating it?  For my family, we’ve been visiting the pool, water park, and going to cool places (a.k.a. air-conditioned places) to stay cool.  Please share with me your favorites things to do to stay cool if you have any suggestion!



However, I still turn on my oven from time to time to bake this once or twice a week.  That’s a necessity!  But other than that, I’m trying to keep the house cool and make as many No-Bake treats as possible.  This Pink Grapefruit Frosé 玫瑰香檳柚子冰冰 is one of my favorite summer treat!  It’s super easy to put together and very refreshing.  You might wonder what is a Frosé?  Well, it’s pretty much Frozen Rosé!  Yes, a word that I just made up!?  But hey, this frozen treat is so good that I think Frosé should be included in the dictionary!



This slightly sweet and tangy frozen treat will cool you off instantly!  The pink grapefruit juice is super fresh and it compliments the floral Rosé Champagne perfectly.  You can even substitute the Rosé Champagne with sparking white grape juice (skip the simple syrup because the grape juice is sweet enough) to make a kids’ friendly version.  But for the grown up, this is a perfect treat after any summer meal!



If you’re hosting summer parties, this will be the perfect dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu.  You can even explore and try other citrus juice with this dessert.  But I personally love the flavor and color of the pink grapefruit, so pretty and elegant! 



I hope you enjoy today’s recipe and video tutorial.  Remember, Eat, Drink, and Be Happy!  If you haven’t done so, please subscribe to my YouTube channel here.  This way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. I share a new video tutorial/recipe every week.




Ingredients and Tools Used:
9x13 Glass Baking Dish with Lid (Click here for more information)
Fleur de Sel (Click here for more information)
Microplane Zester (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)
OXO Measuring Cups Set (Click here for more information)
Small Stemmed Wine Glasses (5 oz) (Click here for more information)




Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Classic Tiramisù – For Valentine’s Day

Have you check out my last blog post and video on how to make the parchment pastry bag and white chocolate decorations?  If not, click here to check it out!  I’m very excited to share today’s recipe with you.  It’s one of our family’s all time favorite dessert: Classic Tiramisù!



Tiramisù is an Italian (no-bake and layered) dessert usually made with ladyfingers, espresso, rum, egg yolks, mascarpone cheese, and cocoa powder, etc.  Check out my video tutorial and you’ll see how easy it is to prepare.  If you have concern consuming raw egg yolks, you may use pasteurized egg yolks instead.  You can find them in most major supermarkets in the States.  This Tiramisù is packed with wonderful espresso and chocolate flavors, along with a hint of rum.  We love this dessert because it’s not too sweet and has the right balance of flavors. 



Tiramisù means “pick me up” in Italian.  Why?  Because it’s texture is tender, soft, and fluffy.  The mascarpone cream in between the layers is silky smooth and melts in your mouth.  To ensure your cake will have the right texture, you need to start with the right ladyfingers.  Make sure to use the crispy one from Italy and not the soft, cake-y one from the U.S.! 



Also, be sure to check out my video tutorial on the “dipping time”.  Last but not least, after assembling the cake, let it rest in the refrigerator for at least 8 hours before serving!  I usually leave it in the fridge overnight.  That way, the ladyfingers will have enough time to soften and soak in all the flavors from the other ingredients.  Trust me, your patient will be rewarded! 



I’ll list all the ingredients and tools used below for your convenience!  I hope you’ll try out this recipe and share with your loved ones.  Stay tuned for more fun and sweet recipes.  Stay sweet!




Tools and Ingredients Used:

Ladyfingers (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Mascarpone Cheese (Click here for more information)
Heavy Cream (Click here for more information)
9 x 13-inch Glass Baking Dish with Lid (Click here for more information)
Stand Mixer (Click here for more information)
Stainless Steel Spatula for Serving (Click here for more information)
Silicone Spatula for Folding Ingredients (Click here for more information)
Mixing Bowl Set (Click here for more information)
Small Sift for Dusting (Click here for more information)
 

Mango Yogurt Popsicles (3 ingredients) 芒果酸乳酪冰棒

As I thought the mango season was over, well, almost over; Then, finding cases of these gorgeous Atuflo Mangoes going on sale simply made my day!  Life is good!  And I’m just glad that happiness could be as simple as enjoying another case of sweet and refreshing mangoes before the season ends!  Who said simplicity isn’t a good thing?  I’m referring to these Mango Yogurt Popsicles (3 ingredients) 芒果酸乳酪冰棒.  Yes, you’ve heard me right, you only need 3 simple ingredients to make these refreshing summer treats.



These Mango Yogurt Popsicles probably have the shortest ingredient list from any dessert that I’ve ever made.  In addition to that, these are a cinch to make as well.  Because of the simple ingredient list, the mango flavors in these popsicles can truly shine!  They are not overly sweet, but very refreshing.  The whole milk yogurt gives these pops a hint of tangy flavor along with the silky and creamy texture!  And they are probably the healthiest popsicle as well.   Just one bite, they will cool you down instantly!  Do you have a favorite summer treat that you can’t resist?  



As you can see from my video above, you simply blend all the ingredients together and freeze them up.  You can use your favorite popsicle mold or take my idea and use some handy-dandy paper Dixie cups!  Either way, they will be super delicious and refreshing.  I say, they are also perfect for a summer pool party or any day afternoon pick me up!  By preparing these pops in the paper cups, it makes sharing much easier and very portable.  Be sure to bring some to your next picnic at the park or at the beach!



I hope you’re enjoying your summer so far!  Have you been on vacation with your family?  Any special plans this summer?  I want to see where you have been visiting or plan to visit.  Or are you just hanging out in your local area?  As for us, we've been visiting the local library quite often.  They have wonderful summer reading programs and entertainments that my kids love.  We are also hanging out at the beach or at the parks.  As I said, simplicity is a good thing!  Thanks for visiting my blog today.  Stay tuned for another simple and yummy recipe next week! Take care.




Tools and Ingredients Used:

5 Ounce Paper Dixie Cups (Click here for more information)
Wooden Popsicle Sticks (Click here for more information)
Organic Whole Milk Plain Yogurt (Click here for more information)
Organic Blue Agave (Click here for more information)
Washi Tape (Click here for more information)

Nutella Cheesecake (No Bake) - 免烤焗榛子醬芝士蛋糕

Are you enjoying your summer so far?  I hope you’re loving it as much as we have been.  If you’re bearing the summer heat like we are in Southern California, this No Bake Nutella Cheesecake will be your new favorite dessert for sure.  Yes, no bake, baby!  It’s definitely THE dessert to make for your summer celebration!



If you are a long time follower of my blog, you should know by now that I adore Nutella!  Here, here, and here are the evidence!  Somehow, my love for Nutella got passed on to my kids!  They are also fans for this sticky, gooey, chocolate-y and nutty concoction as well!  Who doesn’t love Nutella,  right?  At least I haven’t met anyone yet.  



This Nutella Cheesecake looks so gorgeous, yet quite easy to make.  If you haven’t check out the video tutorial above, take a few minutes to watch my video tutorial.  There are different layers in this cake and some chilling time is required.  So, I recommend that you make the cake one day prior to the day you plan to serve it, which makes it perfect for parties, in my opinions.     



We started this cheesecake with a simple Oreo crust.  I don’t think any chocolate dessert can go wrong with an Oreo crust, don’t you agree?  The cheesecake layer consists of cream cheese; a little sour cream for softness and tartness; the star of the show Nutella, of course;  a little vanilla and sugar for sweetness; and a milk gelatin mixture to help it set.  The cheesecake layer is silkly soft and smooth, yet not too sweet so it balances well with the next thing we are going to top it off: Nutella ganache!  The Nutella ganache is simply Nutella mixed with milk.  But when you see the Nutella Ganache slowly dripping down the sides of the cake when you un-mold, it’s simply a glorious sight!



On top of the Nutella Ganache, it’s a layer of freshly whipped cream.  I used a large round tip and a pastry bag to make the little rounds on top.  I’ll list the tools that I used at the end of the post for your reference!  Last but not least, a dust of cocoa powder on top!  Boy oh boy, looking at these pictures made my mouth watered already! 



This Nutella Cheesecake is not only as decadent and delicious as it looks, it’s quite simple to prepare and got that dramatic effects that anyone will go “ohhh, and ahhhh…” when you present it!  At least my kids did that when I served it to them!  And after tasting the cake, they declared that this is the BEST cheesecake ever!




Tools and Ingredients used:
9-inch Spring-Form Pan (Click here for more information)
Valrhona Cocoa Powder (Click here for more informaion)
Nutella (Click here for more information)
Heat Proof Measuring Cups (Click here for More information)
Measuring Spoons Set (Click here for more informaion)
Kerrygold Butter (Click here for more informaion)
Stand Mixer (Click here for more informaion)
Oreo Cookies (Click here for more informaion)
Unflavored Gelatin Powder (Click here for more informaion)
Horizon Organic Heavy Whipping Cream (Click here for more informaion)
Ninja Food Processor (Click here for more informaion)
Organic Vanilla Extract (Click here for more informaion)
Cream cheese (Click here for more informaion)
Sour Cream (Click here for more informaion)
Pastry Bag (Click here for more information)
Ateco Pastry Tip Set (Click here for more information)

Whipped Cream Recipe:http://goo.gl/SuRhus
10-inch Ribbon Cake Stand (Click her for more information)

Chocolate Tiramisu Layer Cake (No Bake!) 巧克力提拉米蘇三層蛋糕 (免烘)

My oven is on almost everyday, or every other day.  From homemade loaf bread, cookies, cupcakes, to roasted vegetables and chickens drumsticks, I certainly keep my oven quite busy.  But as the temperature rises, I do long for no bake treats.  After all, it’s not that fun to turn on the oven and adding more heat to the almost triple digit temperature out there.  This Chocolate Tiramisu Layer Cake will certainly holds a special spot in your fridge, then your tummy, and probably in your heart after you've tried a piece.  I especially love it when I don't have to turn on the oven in the summer to make a gorgeous cake.  After all, I have quite a few birthdays to celebrate in summer!



My Kids love Tiramisu, both the traditional one and the Strawberry version (recipe here).  However, I've got to keep it to just a tasting portion for the traditional ones because there’s coffee in it.  That’s the main reason why I created this Chocolate version of Tiramisu so everyone in the family can enjoy.  I guess it’s not news anymore that my whole family is chocoholic!  Um, I guess it runs in the family; especially, my Baby Girl, she loves dark chocolate way more than milk or white ones!  She’s definitely a little foodie.       



Since there’s no baking involved in this Chocolate Tiramisu Layer Cake, it is rather an easy cake to make.  All you need to do is have each element ready before you start layering and assembling the cake.  The ingredients are quite straight forward and pretty easy to find these days.  At the end of the post, I’ll list the links of the products that I used for your convenience so you know what to look for when you go shop.  The toughest part of this cake?  WAITING!  Yes, after you put the cake together, you have to let it chill in the refrigerator for at least 24 hours before serving.   That gives the lady fingers the time they needed to fully absorbed all the moisture and goodness, and softened up to cake like consistency.  If you ask me, I think it’s totally worth the wait!  



As you might already know.  Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers (a very light weight and crispy cookies) dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  So, the texture of this Chocolate Tiramisu Layer Cake is also very light, tender, soft and fluffy!  Yet, it’s rich and chocolate-y at the same time because of the dark cocoa powder that I used.  I love Valrhona's! Trust me on this one.  I've tried a fair share of cocoa powder and this one gives me the richest, darkest, and most chocolate-y taste!  The mascarpone cheese provided the silky, rich and creamy texture.  This dessert is rich and satisfying, but not overly sweet. 



As you can see from the pictures of the whole cake, I leave the sides of this cake with a rustic look and you can see all 3 layers of cream and the lady fingers as well.  You can make it smooth and seamless by smearing a thin layer of whipped mascarpone cream mixture to the side of the pan before soaking and lining the lady fingers.  You’ll see what I mean when we go over the pictorial below.  Ready to step into the kitchen with me?  Let’s go!

1) Grease the side and bottom of a 9-inch spring-form pan.
2) Line the bottom and sides of the pan with a piece of parchment paper, make sure the parchment paper is a little taller than the side of the pan by 1/2 to 1-inch.
3) Heat and whisk all the ingredients of the chocolate milk mixture until sugar dissolved.  Pour mixture into a shallow dish to let cool.
4) In the bowl of the stand mixer with the whisk attachment, beat the cream, vanilla, and powdered sugar until soft peak. 




5) Stop the mixer and add the mascarpone cheese.  Beat the mixture until medium peak forms.
6) Add the cocoa powder and beat until incorporated
7) Dip the lady fingers into the chocolate milk mixture, 1 to 2 second for both sides.  Do not dip too long or else your lady fingers will get too soggy.
8) Line the dipped lady fingers on the bottom of the prepared pan. You might need to break a piece to fill the gaps between the lady fingers.  You should be able to fit 12 pieces (100 grams) in a layer.




9) Spread 1/3 of the mascarpone cheese mixture on top of the lady fingers.  Spread evenly on top.
10) Dust 2 teaspoons of cocoa powder to cover the top.
11) Repeat 2 more layers by dipping more lady fingers into the chocolate milk mixture, follow by mascarpone mixture and cocoa powder.
12) Do not dust the very top of the final layer of mascarpone cream mixture. Cover with plastic wrap and refrigerated for at least 24 hours before serving.




13) When it’s ready to serve, remove the plastic wrap.
14) Remove the ring of the spring-form pan and the parchment paper on the sides.
15) Dust the top of the cake with 2 teaspoons of unsweetened cocoa powder
16) Decorate with a few fresh raspberries and fresh mint leaves and enjoy!





Pretty simple, right?  You’ll be amazed with how simple this cake is to prepare, yet got that wow factor and tasted just as amazing as it looks, if not better.  I hope you enjoy today’s recipe and give this cake a try.  You can come back and thank me later. 





Tools and Props used in this post:

9-inch Non-Stick Spring Form Pan (Click here for more information)
Ruffled Edges White Cake Stand (Click here to see similar product)
KitchenAid Stand Mixer (Click here for more information)
Cake/Pie Server (Click here for more information)
2 Tone Bamboo Cutting Board (See similar product here)
Small Forks for Dessert (See similar product here)
Italian Lady Fingers (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Mascarpone Cheese (Click here for more information)
Cooking Spray (Click here for more information)
 

Strawberry Tiramisu (草莓提拉米蘇)

It’s wonderful that the strawberry season lasted for quite a while in California.  They really are my Kids’ favorite fruit.  Today’s recipe not only feature these sweet and juice berries, it’s also a super easy no-bake desserts.  In my opinion, it’s perfect for summer time.  Especially when the temperature can hit 3-digits easily during the day and turning on the oven is just unbearable!  Best of all, you don’t even need to turn on the stove to make this dessert!  Are you sold yet?  I hope you are because this could be one of the most wonderful no-bake dessert you’ll ever tasted.    



A while back, I shared my Matcha Tiramisu recipe on the blog, it’s one of my hubby’s and my favorite desserts to enjoy.  However, my Kids don’t care too much for Matcha as much as the grown-up's do.  I guess the kiddos don't like the slightly bitter flavor from the Matcha, and that’s very understandable.  So, I created this Strawberry Tiramisu (草莓提拉米蘇) especially for them.  It was a love at first bite dessert for the kids.  They could have this Strawberry Tiramisu every day if I let them!   



Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  In this strawberry version, I keep the ingredient simple and there’s no raw eggs involved.  I macerate (a fancy word for marinating fruit) the diced strawberries with a little fresh lemon juice and sugar.  The strawberries then gave out their natural juices after just a few minutes.  When I layer the strawberries (and the juice) on top of the lady fingers, the cookies soaked up all the goodness and became nice and soft (similar to the chiffon cake texture) by the time you serve it.  In case if you wonder, below is a picture of the lady fingers that I used.  I’ve tried a few different brands since not many supermarket carry this one brand.  I have even tried making my own!  But really, nothing compares to this one, both texture and flavor wise, this brand is superb.  So, by all means, try to use these authentic lady fingers if possible.  You can get them online here if you can’t find it in the market.  Don’t you just love how convenience it is with the internet?



Imagine this, slightly sweetened mascarpone cheese that was lighten up with vanilla whipped cream; topped with sweet and slightly tangy strawberries;  plus, soft and fluffy lady fingers that soaked up all the strawberry goodness, all in one perfect bite.  This is truly strawberry heaven.  Want to know how to put this quick and easy no-bake dessert together?  I’m going to show you how. 



Please refer to the pictorial below.
1) First, line a 9-by-5 loaf pan with plastic wrap. Make sure you have 5 to 6 inches of excess wrap hanging on each side.

2) Place the strawberries, lemon juice and sugar in a large bowl, gently toss together to coat. Let the strawberries macerate while you work on the cream.

3) In the bowl of the stand mixer fitted with the wire attachment, whisk the cream, vanilla extract and powdered sugar together until soft peak forms.

4) Add the mascarpone cheese and whip until creamy and thick.

5) To assemble, spread 1/3 of the mascarpone cream mixture on the bottom of the prepared pan. Smooth the top with the back of a spoon.

6) Place 7 lady fingers over the cream in a single layer.



7) Then, spoon 1/2 of the strawberries on top of the lady fingers in an even layer, including some of the juice.

8) Spread another 1/3 of the mascarpone cream mixture on top of the strawberries, smooth the top with the back of the spoon.

9) Line another 7 lady fingers over the cream in a single layer.

10 & 11) Repeat with the remaining strawberries and mascarpone cream mixture.

12) Last, fold the hanging plastic over the top to cover the cream. Refrigerate overnight before serving.  Yes, the hardest part of this recipe is waiting! But your patient will be rewarded. 



I hope you enjoy today’s easy recipe and pictorial.  Give it a try while the strawberries are still in season, and you’ll be glad that you did.  Do you have a traditional dessert that you changed up to suit your own taste?  Since the strawberries are still nice and bright, I’ve been enjoying them as much as possible.  So, if you have a favorite strawberry treat recipe that you think I should try, feel free to share in the comment below.