1/3 cup plus 4 tbsp cointreau or other orange liqueur, divided
1/3 cup orange juice
1 lb mascarpone cheese, room temp
1 and 1/3 cups chilled whipping cream
1/3 cup sugar
1 tsp vanilla extract
1 and 1/2 lbs fresh strawberries, divided
52 (about) crisp ladyfingers (Boudoirs or Savoiardi)
Instructions
Whisk preserves, 1/3 cup cointreau and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tbsps cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsps cointreau in another large bowl to soft peeks. Stir in 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 13x9x2 inch glass baking dish. Arrange enough lady fingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours, or overnight.
Slice remaining strawberries. Arrange over the tiramisu and serve.
Originally Submitted
8/9/2010
0 Out of 5 from
0 reviews
You can add this Strawberry Tiramisu recipe to your own private DesktopCookbook.