Preparation
Whip whipping cream with vanilla sugar and cream stiffener until stiff.
Whip mascarpons until soft and creamy, add sugar (I like 1-2 tbsp, if you like it sweeter add more!)
Combine whipped cream and mascarpone carefully in a big bowl. Wash and slice strawberries.
Dip ladyfingers in milk and start layering them in a casserole pan (or cake pan, whatever you prefer).
Add a layer of cream, then add strawberries. Another layer of ladyfingers... cream... strawberries until the pan is full.
Let rest in the fridge for at least 3-4 hours, or even better over night.
