-
1
Hull and slice 1 quart of strawberries.
-
2
Leave remaining 1/2 quart whole for garnish.
-
3
Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart.
-
4
Add a splash of moscato to bowl and macerate for 15 minutes.
-
5
Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners sugar.
-
6
Use a sharp knife to split vanilla beans lengthwise.
-
7
With the knifes flat side, scrape out seeds and add to mascarpone mixture.
-
8
Lightly whisk until soft peaks form.
-
9
(Save vanilla pods for another use, like vanilla sugar.)
-
10
Pour 3 cups of moscato into a shallow bowl.
-
11
Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
-
12
Spread half of mascarpone mixture onto ladyfingers.
-
13
Spoon strawberries and juices on top of mascarpone in an even layer.
-
14
Dip more ladyfingers and arrange on top of berries in an even layer.
-
15
Top with remaining mascarpone mixture, using a spatula to smooth.
-
16
Cover and refrigerate torte for at least 6 hours and for as long as 2 days.
-
17
Garnish with reserved strawberries.
-
18
Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.
