Servings: 4 to 6
1/4 cup confectioners' sugar
1 8-ounce container Wisconsin mascarpone cheese
1 cup whipping cream
1 teaspoon pure vanilla extract
4 cups angel food cake, cubed
2 cups strawberries, sliced
Garnish: Fresh mint, sliced strawberries
In medium bowl, whisk sugar, mascarpone and whipping cream until blended. Do not overbeat—mixture will curdle. Stir in vanilla.
In a clear, wide glass bowl or similar container, alternate even layers of cheese mixture, cake and strawberries, finishing with mascarpone mixture on top. Cover and refrigerate until serving. Garnish with fresh mint and strawberries, if desired.