STRAWBERRY TIRAMISU WITH MASCARPONE

By jarren

Ingredients

• 1 1/4 cups strawberry preserves
• 1/2 cup, plus 4 tbsp Cointreau
• 1/3 cup orange juice
• 1 lb mascarpone cheese, room temperature
• 1 1/3 cups chilled whipped cream
• 1/3 cup sugar
• 1 tsp vanilla
• 52 crisp ladyfingers (boudoirs or Savoiardi)
• 1 1/2 lbs strawberries, divided

Details

Servings 8

Preparation

Step 1

Whisk preserves, 1/3 cup Cointreau and orange juice in 2-cup measuring cup. Place Mascarpone cheese and 2 tbsp Cointreau in large bowl; fold just to blend. Using electric mixer; beat cream, sugar, vanilla and remaining 2 tbsp Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2" glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lad fingers, preserve mixture and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasu and serve.