CAROL MICHAEL / THE FRONT PORCH, in DICKSON
STRAWBERRY TIRAMISU
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau, 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 (approximately) crisp ladyfingers
Whisk preserves, 1/3 cup Cointreau and orange juice together. Fold mascarpone cheese and 2 tablespoons Cointreau together in large bowl. Beat whipping cream, sugar, vanilla and 2 tablespoons Cointreau in large bowl to soft peaks. Stir 1/4 of the whipped cream mixture into the mascarpone mixture to lighten, then fold in remaining whipped cream mixture. Spread 1/2 cup preserve mixture over bottom of glass 9x13 baking dish. Arrange ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers. Spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone layer. Repeat layering with remaining ladyfingers, preserve and mascarpone mixtures. Cover with plastic wrap and chill 8 hrs. or overnight. Garnish with remaining sliced strawberries and serve.
