Fresh Strawberry Tiramisu

in Diana's Recipe Book

Average Rating:  (total ratings: 4)

Servings: 8

Comments: Prepare this a day ahead so all of the ingredients can meld and the ladyfingers can 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 granulated sugar 1 teaspoon vanilla extract 52 (about) crisp ladyfingers (boudoirs or savoiardi) 1 1/2 pounds fresh strawberries, divided

Instructions: 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. 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. Slice remaining strawberries. Arrange over tiramasù and serve. *Italian cream cheese available at supermarkets and at Italian markets. Makes 8 servings.

Source: Bon Appétit April 2006, Giada De Laurentiis

Date: March 13, 2007

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