Strawberry And Mascarpone Torte

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   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.

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

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

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   4. Prepare to assemble the cake.

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   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.

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   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.

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   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.

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

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

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