- 6
Ingredients
- 1 1/2 cup seedless strawberry jelly
- 6 tbsp orange liqueur
- 1 pound mascarpone cheese, room temperature
- 1 1/2 cups cool whip
- 1 1/2 packages Sara Lee pound cake, cut into rectangular pieces
- 3 -4 cups strawberries, sliced
Preparation
Step 1
Instructions
In a small bowl mix jam and 5 tbsp liqueur in a small bowl; set aside.
In a large bowl mix together mascapone cheese and 2 tablespoon liqueur. Fold in cool whip and set aside.
Line the bottom of a 9×13 baking dish with half of the pound cake. Spread half of the jam mixture over the pound cake. Spread half of the mascarpone cheese mixture over the jam mixture. Cover with half of the sliced strawberries.
Repeat layering with the remaining pound cake, jam and mascarpone cheese mixture. Ending with the remaining sliced strawberries.
Cover and refrigerate at least 3 hours or overnight.
Cut into square, serve and enjoy!
Instructions
In a small bowl mix jam and 5 tbsp liqueur in a small bowl; set aside.
In a large bowl mix together mascarpone cheese and 2 tablespoon liqueur. Fold in cool whip and set aside.
Line the bottom of a 9×13 baking dish with half of the pound cake. Spread half of the jam mixture over the pound cake. Spread half of the mascarpone cheese mixture over the jam mixture. Cover with half of the sliced strawberries.
Repeat layering with the remaining pound cake, jam and mascarpone cheese mixture. Ending with the remaining sliced strawberries.
Cover and refrigerate at least 3 hours or overnight.
Cut into square, serve and enjoy!
Prep time: 20 mins
Total time: 20 mins
Serves: 6-8 squares
Read more at http://mykitchencraze.com/strawberry-tiramisu/#ymk6X2vKvGrsSU8V.99