STRAWBERRY TIRAMISU

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

Ingredients

• 1 1/4 cups (300 ml) strawberry preserves
• 1/3 cup (80 ml) plus 4 tablespoons (60 ml) Cointreau or other orange liqueur
• 1/3 cup (80 ml) orange juice
• 1 pound (450 g) mascarpone cheese, room temperature
• 1 1/3 cups (320 ml) chilled whipping cream
• 1/3 cup (80 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
• 1 1/2 pounds (680 g) strawberries, divided

Method

1. Whisk preserves, 1/3 cup (80 ml) Cointreau, and orange juice in 2-cup (480 ml) measuring cup. Place mascarpone cheese and 2 tablespoons (30 ml) Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons (30 ml) 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 (120 ml) preserve mixture over bottom of 3-quart (2.84 L) oblong serving dish or a 13x9x2-inch (33x23x5 cm) glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup (180 ml) preserve mixture over ladyfingers, then spread 2 1/2 cups (600 ml) mascarpone mixture over. Arrange 2 cups (480 ml) 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.
3. Slice remaining strawberries. Arrange over tiramasù and serve