Ingredients :

• Mascarpone — This is what gives the cake its signature texture — dense yet melting, somewhere between a cheesecake and a classic sponge cake. Any brand will do, the difference is minimal. However, take it out of the fridge 20 minutes before starting: if cold, it stays in clumps in the batter instead of integrating properly.
• Fresh strawberries — Choose strawberries that are bright red to the core and fragrant — Gariguettes or Mara des Bois in season are perfect. Avoid tasteless varieties in mid-winter. If it’s not the season, thawed and drained frozen strawberries work, but the final texture will be a bit moister.
• Vanilla sugar — One packet might seem small, but it really matters here. Mascarpone has a neutral taste that needs this vanilla base to gain depth. If you have vanilla extract, half a teaspoon does exactly the same job.
• Melted butter — Just 50 g — its role isn’t to provide fat, as the mascarpone handles that. It thins the batter and helps with browning. Let it cool slightly before incorporating, otherwise it might partially cook the eggs on contact.