Jho's StrawberryMissU
3 pints of Fresh Red Strawberries - no green
1 cup sugar
3 tbsp aged balsamic vinegar (the older the better)
1 tsp vanilla
1/2 tsp of cinnamon
4 pkg Ladyfingers
3oz Fresh Espresso
2-3 cups of sweetened whipped cream - or 2 cans
Trim and slice all three pints of strawberries into a large bowl. Stir together the cinnamon and 2/3rds cup of sugar, then sprinkle over the strawberries. Stir together with vanilla and vinegar - combining well. Cover and let mascerate for 4-6 hours.
Make the espresso and while hot, dissolve the remaining 1/3 cup of sugar. Cool in refrigerator for 1/2 an hour prior to assembly.
In a glass pie pan, spread a little bit of the whipped cream on the bottom so the ladyfingers will sit safely. Dip half of the ladyfingers one by one in the espresso, then layer in the bottom of the pan. Don't let them soak but a second, or else they will fall apart.
Once a layer of ladyfingers is completed, spoon 1/2 of the strawberry mixture over the cookies, evening them out. Include any of the sauce as well.
Layer the top of the strawberry mixture completely with 1/2 of the remaining whipped cream. This is important for layering.
Place another layer of the espresso-soaked ladyfingers on top of the whipped cream. Repeat another layer of strawberries and whipped cream.
Refrigerate for at least 30 minutes prior to serving.
