Ingredients

The following ingredients have 4 Servings
  • 1 1/4 Cup Jarred Strawberry Preserves
  • 1/3 Cup Plus 4 Tablespoons Cointreau or Other Orange Liqueur
  • 1/3 Cup Orange Juice
  • 1 Pound Mascarpone Cheese (at Room Temperature)
  • 1 1/3 Cups Chilled Whipping Cream
  • 1/3 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • About 52 Crisp Ladyfingers
  • 1 1/2 Pound Fresh Strawberries (Divided)

Instruction

  • Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
  • Place mascarpone cheese and 2 tablespoons Cointreau in a large bowl; fold just to blend.
  • Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of the 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 a 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover the bottom of the 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 ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
  • Slice remaining strawberries. Arrange over tiramasù and serve.
  • Source: Giada De Laurentiis