1. Place half the strawberries and raspberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container.
2. Quickly dip the ladyfingers in strawberry puree (5-10 seconds). Arrange in a serving dish.
3. Whisk egg yolks, sugar, and vanilla until pale and fluffy. Fold in mascarpone and cream. In a separate bowl, whisk egg whites until soft peaks form. Gently fold into mascarpone mixture.
4. Layer ladyfingers, strawberries, puree (optional), and mascarpone mixture in a dish. Repeat until full, then chill 1-3 hours.
5. Garnish with extra strawberries, mint, and red sugar before serving.
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Directions
1. Place half the strawberries and raspberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container.
2. Quickly dip the ladyfingers in strawberry puree (5-10 seconds). Arrange in a serving dish.
3. Whisk egg yolks, sugar, and vanilla until pale and fluffy. Fold in mascarpone and cream. In a separate bowl, whisk egg whites until soft peaks form. Gently fold into mascarpone mixture.
4. Layer ladyfingers, strawberries, puree (optional), and mascarpone mixture in a dish. Repeat until full, then chill 1-3 hours.
5. Garnish with extra strawberries, mint, and red sugar before serving.