Recipe: Express Strawberry Cake

1/ Rinse, drain and hull the strawberries.
Pat them dry gently, then cut them in half.
Break the eggs, separating the whites from the yolks.
2/ In a bowl, whisk the yolks with the sugar until the mixture turns pale.
Add the mascarpone while whisking until you obtain a homogeneous consistency.
3/ In a bowl, whisk the egg whites until very stiff peaks form.
Fold them gently into the contents of the bowl, lifting the mixture with a spatula.
4/ In a shallow plate, mix the strawberry syrup with four tablespoons of water, quickly dip the ladyfingers into it.
5/ Distribute half of the ladyfingers in a rectangular mold of 28x18cm with fairly high removable sides
cover them with a third of the mascarpone cream.
Add half of the strawberries. Cover with a second third of the cream. Cover with the remaining ladyfingers,
then with the rest of the cream, and finish with the rest of the strawberries.
6/ Cover the strawberry cake with plastic wrap and refrigerate for 3 to 4 hours.
Place the mold in a serving dish,
remove the removable sides to unmold
the strawberry cake without risking breaking it, then serve.