Ingredients
1-1/4 cups strawberry preserves
1/3 cup plus 4 T Cointreau or orange liqueur, divided
1/3 cup orange juice
1 pound marscarpone cheese, room temp
1-1/3 cups chilled whipping cream
1/3 cup sugar
1 t vanilla extract
1-1/2 pounds fresh strawberries, divided
52 (about) crisp lady fingers (Boudoirs or Savolardi)
Preparation
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 T Cointreau in large bowl, fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 T 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 13x9 pan. Arrange enough lady fingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over lady fingers, then spread 21/2 cups mascarpone mixture over. Arrange sliced strawberries over marscarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture and marscarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries. Arrange over tiramisu and serve.
