- 1 pint fresh strawberries
- about 18 lady fingers
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 cup Nutella
- 1 cup strong/bold coffee brew I used Italian roast since it is an Italian dessert
- 3 tbsp dark rum
- 1/4 cup ground hazelnuts optional
Line a 9 x 5 loaf pan with parchment paper. Make sure you use a big enough piece so that you will be able to pull the entire cake out later using the parchment paper.
Line 9 ladyfingers side by side into the bottom of the pan. Brew one cup of coffee and mix in rum. Using a pastry brush, brush each lady finger with the rum mixture, making sure to coat the entire surface of the ladyfingers and that the ladyfingers are soaked all the way through. Any portion left untouched won't soften.
On high speed with a stand mixer, blend cheese, cream, and sugar until peaks form.
Using a spatula, spread half of the cheese mixture onto ladyfingers. Spread evenly across. Heat Nutella in the microwave for about 20 seconds. Spread on top of cheese layer. Sprinkle ground hazelnuts on top of Nutella layer. Slice 5 large strawberries, 4 thin slices per strawberry, and lay out pieces on top of the Nutella/hazelnut layer.
Add a second layer of ladyfingers on top, laying them side by side. Repeat with brushing the lady fingers with coffee and rum.
Add the final layer of cheese across surface of ladyfingers. Then add more slices of strawberries or whole strawberries. Place in fridge to set for about 1 hour or longer. Leave in fridge until ready for serving. When ready to eat, remove entire cake by grabbing ends of parchment paper. Slice cake so that you slice into the middle of the ladyfinger sections rather than leaving them whole, so that it looks like cake.