Your family and friends will be impressed with this amazing dessert!

Strawberry Ladyfinger Icebox

Ingredients

6 cups fresh strawberries, sliced
4 teaspoons balsamic vinegar
38 crisp ladyfinger cookies (about 23 ounces)
2 — 8 oz. cartons mascarpone cheese, softened
2 cups heavy whipping cream
1/2 cup sugar
2 teaspoons vanilla extract
12 fresh strawberries

Directions

~In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-inch ungreased springform pan with parchment paper. Trim 1/2 in. off ends of 22 ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan. Line bottom of pan with eight ladyfingers, trimming to fit if necessary.

~In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar, and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers. Spread remaining cheese over top.

~Cover with plastic wrap. Refrigerate at least 8 hours.

~Remove rim from pan; arrange fresh strawberries over top.