Strawberry Tiramisu

Strawberry Tiramisu

Serves 8

1 1/4 cups strawberry perserves
1/3 cup plus 4 TB Cointreau or other orange liqueur, divided
1/3 cup orange juice
1 lb Mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cups sugar
1 tsp vanilla extract
1 1/2 lbs fresh strawberries, divided
52 ladyfingers

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 TB Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla and remaining 2 TB 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 the strawberries. Spread 1/2 cup preserve mixture over bottom of 3 qt oblong serving dish or 13 x 9 x 2-inch glass baking dish. Arrange enough ladyfingers 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. Rpeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic wrap and chill at least 8 hours or overnight.

Slice remaining strawberries. arrange over tiramisu and serve.

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