Combine the coffee syrup ingredients and once cooled, add the liquor. Set aside.
Crush the biscuits and mix with melted butter. Simmer strawberries, sugar, and lemon for the compote (not listed) or buy store-bought.
Whisk the mascarpone (bring to room temperature first) with half the sugar until smooth, drop in the egg yolks one by one, whisking with each addition.
In a separate bowl, whisk the egg white and remaining sugar until stiff peaks form.
In another bowl, whisk the heavy cream until soft peaks form.
These are the ladyfingers I used. You also see them lined around Charlotte russe cakes.
Let the ladyfingers soak up the coffee syrup, and line the cake pan with them.
Whisk together Steps 3, 4, 5 in order, and add the liquor for fragrance.
Top a dollop on Step 7, sprinkle on the Step 2 biscuit crumble, then another layer of cream on top.
Spread the strawberry compote or cocoa powder on top.
Story Behind this Recipe
This recipes is the result of a lot of trial and error. I've been making this for the past 10 years. This time, I made it for my hubby's 40th birthday.
The strawberry compote is just a mix of strawberries and sugar simmered together. You could also make this the traditional way and sprinkle cocoa powder on top. I topped it with strawberry compote based on my hubby's request. Coating the biscuits with a generous amount of butter will make it crunchy.