Found in SL Aug 2023 here
16-oz (~ 3 cups) fresh strawberries, hulled and coarsely chopped, plus more for garnish
2 6-oz containers fresh raspberries (~1 1/2 cups), plus more for garnish
1/4 cup granulated sugar
2 Tbsp. fresh lemon juice
2-4 tbsp fruit-flavored liqueur (such as Chambord, Grand Marnier, limoncello) or orange juice, as needed
2 cups mascarpone cheese (from 2 8-oz pkg.), at room temperature
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract
3/4 tsp. kosher salt
1 7-oz pkg. crisp ladyfingers
Stir together strawberries, raspberries, granulated sugar, and lemon juice in a large bowl, and let stand at room temperature 1 hour. Line the bottom of a 9-inch springform pan with plastic wrap. Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper. Set aside.
Drain berry mixture over a shallow bowl, reserving juice. Pour juice into a measuring cup (you should have about 1/2 cup), and add liqueur or orange juice to yield 2/3 cup liquid. Set aside.
Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add cream, powdered sugar, vanilla, and salt; beat on medium-high speed until medium peaks form, about 2 minutes, stopping to scrape down sides of bowl as needed.
Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with half of the drained berries (about 2 cups), and spread half of the mascarpone whipped cream (about 3 cups) over berries. Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream. Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.
When ready to serve, remove sides of pan, and peel away parchment paper. Remove springform bottom and plastic wrap. Using a large spatula or cake lifter, carefully transfer to a serving platter. Garnish with additional strawberries and raspberries. Slice and serve cake immediately.
2 6-oz containers fresh raspberries (~1 1/2 cups), plus more for garnish
1/4 cup granulated sugar
2 Tbsp. fresh lemon juice
2-4 tbsp fruit-flavored liqueur (such as Chambord, Grand Marnier, limoncello) or orange juice, as needed
2 cups mascarpone cheese (from 2 8-oz pkg.), at room temperature
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract
3/4 tsp. kosher salt
1 7-oz pkg. crisp ladyfingers
Stir together strawberries, raspberries, granulated sugar, and lemon juice in a large bowl, and let stand at room temperature 1 hour. Line the bottom of a 9-inch springform pan with plastic wrap. Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper. Set aside.
Drain berry mixture over a shallow bowl, reserving juice. Pour juice into a measuring cup (you should have about 1/2 cup), and add liqueur or orange juice to yield 2/3 cup liquid. Set aside.
Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add cream, powdered sugar, vanilla, and salt; beat on medium-high speed until medium peaks form, about 2 minutes, stopping to scrape down sides of bowl as needed.
Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with half of the drained berries (about 2 cups), and spread half of the mascarpone whipped cream (about 3 cups) over berries. Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream. Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.
When ready to serve, remove sides of pan, and peel away parchment paper. Remove springform bottom and plastic wrap. Using a large spatula or cake lifter, carefully transfer to a serving platter. Garnish with additional strawberries and raspberries. Slice and serve cake immediately.
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