Make the strawberry sauce

• Wash the strawberries and cut them into pieces.
• Put the strawberries and granulated sugar in a pan over medium heat and bring to a boil.
• Simmer until the sauce thickens, stirring regularly.

Cool the sauce

• Remove the pan from the heat and let the strawberry sauce cool completely.

Whip the mascarpone cream

• Put the mascarpone, whipped cream stabilizer, vanilla sugar and powdered sugar in a deep bowl and mix for 1 minute.
• Gradually add the heavy cream and mix until firm and stiff.

Prepare the filling strawberries

• Wash the strawberries for the filling, cut them into small pieces and pat them dry.

Fill the piping bags

• Transfer the mascarpone cream into a piping bag.
• Place the cooled strawberry sauce into a separate piping bag.

Line the cake rings

• Cut the ladyfingers in half.
• Briefly dip each ladyfinger into the milk and line the sides of the cake ring with them.
• Cover the bottom with ladyfingers as well, repeating the process if needed.

Layer the desserts

• Add a layer of cream to the base and spread a layer of strawberry sauce over it.
• Sprinkle the chopped fresh strawberries on top and add another layer of cream.
• Finish the top with extra strawberry sauce and garnish with pieces of fresh strawberries.

Chill overnight

• Cover the strawberry desserts and let them set overnight in the refrigerator.