Strawberry Tiramisu |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 1-1/4 cups strawberry preserves | 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur, divided | 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 | 1-1/2 pounds fresh strawberries, divided | 52 (about) crisp ladyfingers (Boudoirs or Savoiardi) |
| 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 13x9x2-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. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. |
| 3 | SDlice remaining strawberries. Arrange over tiramisu and serve. |