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First, line a cake mold with plastic wrap, allowing it to overflow.
Quickly dip the ladyfingers in the milk.
Line the cake mold with the soaked boudoir (bottom and sides) and keep it cool.
Put the mascarpone and sugar in a bowl and beat with an electric mixer until you obtain a smooth and homogeneous cream.
Whip the whole liquid cream until stiff (without adding sugar) and add it to the sweet mascarpone with delicate movements from bottom to top so as not to drop the mixture too much.
Pour a layer of cream at the bottom and then add a layer of strawberries cut into strips.
Pour another layer of cream, one of strawberries cut into strips, a third layer of cream and finish by covering with a layer of ladyfingers soaked in milk.
Fold the plastic wrap and place the terrine in the freezer for 20 minutes or in the refrigerator for about an hour before unmolding your terrine.
Advice :
You can replace the mascarpone with ricotta
You can sprinkle with icing sugar.
Conservation :
The strawberry boudoir terrine can be kept in the refrigerator for two or three days or in the freezer for a month, but take it out at least an hour before.
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