Ingredients
Equipment
Method
- Start by making a simple syrup. In a bowl, combine equal parts white sugar and boiling water (for example, ½ cup sugar and ½ cup water). Stir until the sugar fully dissolves, then set aside and let it cool to room temperature. https://theculinarychase.com/2020/04/simple-syrup-delicious-in-cocktails-desserts/
- Prepare the strawberries next. Remove the stems and chop the berries, then transfer them to a bowl. Sprinkle with sugar, stir gently, and cover. Let the strawberries sit at room temperature for 15–20 minutes or until they release their natural juices.
- For the whipped cream, pour 2 cups of cream into a medium bowl. Add 2 teaspoons of maple syrup or white sugar and beat until soft peaks form. Add 1 to 2 tablespoons of yogurt and continue beating just until incorporated. The yogurt helps stabilise the cream (prevents it from weeping), giving it structure and allowing it to hold its shape longer. This is perfect for layering and has a light, mousse-like texture. Refrigerate until ready to use.
- To assemble, cut each ladyfinger in half. If using 4-inch ring molds, you’ll need four whole ladyfingers per mold. Lightly dip each piece into the cooled simple syrup. Arrange the soaked ladyfingers around the inside of each ring mold, placing them cut side down and the rounded side facing outward against the ring for a prettier look.
- Spoon whipped cream into each mold, filling it halfway. Add a layer of strawberries, then cover with more whipped cream. Repeat with the remaining ring molds.
- Refrigerate for at least 2 hours to set the cakes. The longer they are in the fridge, the softer the ladyfingers become. When ready to serve, remove the cakes from the fridge and gently lift them out of the rings. Finish with a generous topping of strawberries.
The Culinary Chase’s Note
For added flavour when making the simple syrup, add a teaspoon of fresh lemon juice. Enjoy!