Directions

• In the picture below, I quickly put almost all the ingredients I had on the table. Many times the visual part helps the creative part. It was better to see them all because I had not yet decided what to do. I eliminated the chocolate and the box of peach compote.
• I put the gelatin to hydrate in cold water for 10 minutes, during which time I mixed the cream (only 500 ml) to which I added the mascarpone and powdered sugar. At the end, I added the juice of a lemon to counterbalance the sweetness of the obtained cream.
• I heated the hydrated gelatin gently on a steam bath, taking care not to boil it. I added it over the berries in the blender, which I boiled 5-7 minutes before with 3 spoons of sugar, I blended everything together until I got a wonderful cream. This will later turn into jelly.
• I started the assembly, all the ingredients are ready. Dip the lady fingers quickly in the cherry compote and place them on a tray. On top of them, add approximately half of the whipped cream and mascarpone, and pour a thin layer of berry jelly on top of the cream. Spread carefully with the help of a spatula.
• I repeated once more, only this time I didn’t soak the ladyfingers, because they will soften enough from the cream. And because I had both cream and jelly left, I decided to make a few single servings, using stemmed crystal glasses. I put everything in the fridge overnight, or for at least 4-5 hours.
• The next day I cut the cake, guiding myself with the help of ladyfingers. I took two pieces as a reference and cut the portions to their length. I decorated with freshly whipped cream, without added sweeteners, fresh strawberries and mint leaves.
• I can only say that it turned out a total delight. The only improvement I would make would be to add a mint jelly next time, because the combination was amazing. Enjoy this recipe and let me know when you try it!