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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully. Ingredients:
1 1/4 cups strawberry preserves |
1/3 cup plus 4 tablespoons cointreau or other orange liqueur |
1/3 cup orange juice |
1 pound mascarpone cheese, room temperature |
1 1/3 cups chilled whipping cream |
1/3 cup sugar |
1 teaspoon vanilla extract |
52 (about) crisp ladyfingers (boudoirs or savoiardi) |
1 1/2 pounds strawberries, divided |
Directions:
1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons 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.
2. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch 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 lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
3. Slice remaining strawberries. Arrange over tiramasù and serve.
4. *Italian cream cheese available at supermarkets and at Italian markets.
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