INGREDIENTS
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For Custard Filling:
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2 large egg yolks
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1/2 cup (100 g) white granulated sugar
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2 tablespoons cornstarch
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2 tablespoons (30 ml) water
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1 1/2 cups (355 ml) milk
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1 tablespoon (8 g) flour
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1/2 cup (113 g) unsalted butter
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8 oz (227 g) mascarpone cheese, softened
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2 cups (473 ml) heavy cream, chilled
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For Strawberry Puree:
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3 to 4 cups strawberries
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1/2 cup (100 g) white granulated sugar
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60 to 80 ladyfinger cookies
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2 cups strawberries, for garnish