Grendel's My neighbor's Internet's strawberry shortcake
After an afternoon grading papers, there's nothing like a little cooking to take a break (before going back to grading, who am I kidding?).
To make your strawberry shortcake you will need:
Preprare your cake tin by lining it with clingfilm like thus :
Do not shy away from using a long piece, it will be used at the end to wrap the cake around. Remove the strawberry leaves and cut them. I found that cutting them in halves is the best size for this cake.
Get the preparation ready : take the mascarpone, the fromage blanc and the sugar and put them in a large bowl. whip it good, until you end up with a smooth, creamy texture. I used a fork to do it, but you can use whatever, really.
Get a plate and pour just a little orange juice in it.
Wet the ladyfingers quickly, one by one, just enough to get the top and bottom side wet, then put the at the bottom of your tin, with the flat side of the ladyfingers up (when you get the cake out, they will be at th top of th cake). cover with a first layer of strawberries. The most observant among you will have noticed I gut the ladyfingers : my tin isn't rectangular and the bottom is thinner than the top. I also cut a lot of them because the first ones were cut too short. Go me. \o/
Cover the strawberries with a layer of preparation.
Get a second layer of strawberries in place. Eat the left over strawberries.
And now make them disappear.
Wet the remaining ladyfingers then cover the top. unlike me, you should put the flat side up.
And last, wrap the clingfilm around to cover the cake. Push down a bit to make it compact. Actual tin makes it easier since silicon molds tend to deform.
Leave in the fridge for at least 4 hours. Serve immediately after taking it out of the fridge.