- 1
Make a simple syrup by combining the water and ¾ cup sugar in a medium saucepan over medium-low heat. Once the sugar has dissolved, turn off the heat and add in all of the berries. Set aside for 10 - 15 minutes to infuse. Strain the berries from the syrup and set both aside.
- 2
In a large bowl using a hand mixer, beat the whipping cream, ⅓ cup sugar, and vanilla until soft peaks form. Then add in the mascarpone cheese and continue to whip to stiff peaks. Set aside.
- 3
Very briefly dip the ladyfingers one at a time in the simple syrup and place in an 8×8 inch dish to make the first layer.
- 4
Spoon half of the soaked berries over the biscuit evenly. Followed by half of the whipped cream mixture and spread evenly. Repeat the process with the second layer of dipped ladyfingers, berries, and remaining cream mixture. Cover and refrigerate for about 2-4 hours so it can set.
- 5
Before serving, top with some almonds and additional berries.
