Cooking Instructions
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Step 1
Line an 8-inch pan with parchment paper and set aside.
Step 2
In a large mixing bowl, add
Mascarpone Cheese (1 pckg)
and
Powdered Confectioners Sugar (1/2 cup)
and mix until well combined.
Step 3
Add in
Heavy Cream (1 1/2 cups)
and a big pinch of
Saffron Threads (1 pinch)
. Using a hand mixer, mix on low for 1 minute.
Step 4
Proceed to mix for 3-4 minutes on high speed until the whisk trails show in the cream. The cream should be thick and have semi-soft peaks.
Step 5
Spoon 1/4 cup of the saffron cream into the bottom of the prepared pan. Spread it out into an even layer and top with a layer of
Lemon Cookies (16)
. Add a little less than half of the saffron cream on top and spread evenly.
Step 6
Layer
Fresh Strawberries (7)
on top. Add another layer of
Lemon Cookies (16)
.
Step 7
Spoon another layer of saffron cream on top, making sure to leave behind about 1 cup of cream for the top layer. Spread it into an even layer and top with a layer of
Peach (1)
.
Step 8
Add one more layer of
Lemon Cookies (16)
and spread the rest of the cream on top.
Step 9
Loosely wrap the pan in plastic wrap and refrigerate for at least 8 hours up to overnight. You can also freeze the cake for 4 hours.
Step 10
Remove the cake from the pan and decorate with strawberries. Enjoy immediately.
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