Vessy’s Gourmet kitchen

1. Clean strawberries and cook them with sugar, lemon zest and juice for about 5 mins; set aside;
2. Which egg yolks with sugar over a warm bath until sugar has dissolved;
3. Whip your heavy whipping cream and set aside;
4. Wisk mascarpone with rum and vanilla paste and add the egg mixture in;
5. Gently fold the whipped cream and reserve about a cup in a piping bag for decoration;
6. In 7 inch ring with a cake collar start layering mascarpone mixture, lady fingers, strawberry sauce: repeat 3 times as you only reserve strawberry sauce for the last layer; pipe more mascarpone mixture on top; cover and refrigerate for at least 6 hours or overnight;
7. Decorate with quartered fresh strawberries, mint leaves and enjoy! Note: you need real juicy strawberries for this recipe for optimal results!