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1
Make one cup of simple syrup by combining the sugar and water in a saucepan over high heat, boiling briefly until clear.
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2
Remove from the heat and let cool thoroughly.
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3
Line the bottom of a 13x9-inch pan with two rows of Savoiardi.
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4
It will take about 20 of the fingers and you may have to snip off the ends of one of the rows to make the lady fingers lay flat.
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5
Slice up about 2/3 of the strawberries and cover the Savoiardi layer well.
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6
Drizzle about half of the cooled simple syrup over the bottom berry-Savoiardi layer.
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7
In a small bowl mix the strawberry jam and all of the Mascarpone cheese by hand, creaming the two together well.
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8
In a separate, larger bowl, beat just 1 cup of the chilled heavy cream into whipped cream, stirring in a teaspoon of vanilla and a tablespoon of sugar at the end.
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9
Lighten the Mascarpone mix by stirring in a spoonful of the whipped cream, before folding the rest of it back into the larger bowl of whipped cream.
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10
Spoon the Mascarpone mix onto the berry layer, spreading it out to the edges.
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11
Press another 22 fingers into the that creamy layer.
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12
Slice the remaining berries and layer them over the lady fingers.
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13
Drizzle the torte with the remaining sugar syrup.
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14
Allow to settle, then cover tightly with plastic wrap and refrigerate for no more than 6 hours.
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15
It will get soggy if you do.
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16
Just before serving, whip more cream and decorate the top.
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17
This is a large torte, serving at least a dozen people.
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18
Halve it if you would like a smaller rendition.
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19
Use a small pan to build it in also.
