Saffron Icebox Cake

Line an 8-inch pan with parchment paper and set aside.
In a large mixing bowl, add 8 oz of mascarpone cream and 1/2 cup (85 g) powdered sugar and mix until well combined. Add in 1 1/2 cups (357 g) heavy cream and a big pinch of saffron. Using a hand mixer, mix on low for 1 minute and then mix for 3-4 minutes on high speed until the whisk trails show in the cream. THe cream should be thick and have semi-soft peaks.
Spoon 1/4 cup of the saffron cream into the bottom of the prepared pan. Spread it out into an even layer and top with a layer of lemon cookies. Add a little less than half (8 oz) of the saffron cream on top and spread evenly. Layer thinly sliced strawberries on top. Add another layer of lemon cookies. Spoon saffron cream (8 oz) on top, making sure to leave behind about 1 cup of cream for the top layer. Spread it into an even layer and top with a layer of sliced peaches. Add one more layer of cookies and spread the rest of the cream on top.
Loosely wrap the pan in plastic wrap and refrigerate for at least 8 hours up to overnight. You can also freeze the cake for 4 hours.
Remove the cake from the pan and decorate with strawberries. Enjoy immediately. Leftovers can be kept in the freezer.