For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
For the ganache: Place the chocolate
in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming
; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.
For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan
; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).
For the mascarpone cream: In an electric mixer
, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
Stir the strawberry
puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone
. Top with whole strawberries. Refrigerate until ready to serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.