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Ingredients
US|METRIC
4 SERVINGS
- 2 qt. strawberries
- 1 lemon
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup liqueur (Fragolino or other)
- 1 qt. strawberries (cut into chunks and put in a saucepan., Use the remaining quart of strawberries to slice for the middle and for the top. Add the water, sugar and lemon juice and cook over medium heat, stirring when the mixture comes to a boil and mashing down the strawberries. Continue stirring and cooking for about five minutes. Remove from heat and put through a strainer, squeezing with a wooden spoon. If you don’t mind strawberry seeds, you can omit this step, but I prefer it without the seeds. Let it cool, then add the liqueur.)
- 15 oz. ricotta cheese (container, drain overnight in cheesecloth, if possible)
- 8 oz. mascarpone cheese
- 1/4 cup sugar
- 1/2 lemon
- 1 pkg. Knox Gelatin
- 1 pkg. savoiardi biscuits (firm, sugar-coated ladyfingers – not the soft kind)
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