Strawberry and Mascarpone Torte

1. Divide the strawberries into two groups. Cut the other half in little pieces and macerate in a bowl with two tablespoons of sugar. Set aside. This will be the filling. Prepare the other half of strawberries as garnish.

2. In a separate bowl, cream the mascarpone cheese, remaining sugar, and the extracts together.

3. In another bowl beat heavy whipping cream and Whipit (if using) until stiff peaks form. Fold whipped cream into cheese mixture.

4. Prepare to assemble the cake.

5. Using your serving plate and an 8 or 9 inch spring form pan (no bottom), arrange ladyfingers standing up and around sides of the pan and layer the bottom of the plate.

Pour 1/2 of the filling into the pan then place a layer of ladyfingers on top of filling. Layer the macerated strawberries on top of ladyfingers then pour the remaining filling. Carefully level the top filling for the garnish.

6. Arrange the fresh strawberries on top. This is your chance to be creative. If available, you may use different kinds of berries such as raspberries, blackberries, or blueberries.

7. Microwave the apricot jam for about 20 seconds until it is liquidy but not hot. Glaze the fruit on top with jam.

8. Refrigerate and remove from the mold once thoroughly chilled. Tie a pretty ribbon for presentation. Enjoy!