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Strawberry Tiramisu

(Serves 10 to 12)
Strawberry Tiramisu
Strawberry Tiramisu

1-1/2 cups strawberry preserves
1/3 cup plus 4 tablespoons orange liqueur
1/3 cup fresh orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla
1 pound fresh strawberries
2 (7 ounce) packages crisp ladyfingers (Savoiardi)

In a bowl, combine preserves, 1/3 cup orange liqueur, and orange juice.
In another bowl, combine mascarpone and 2 tablespoons orange liqueur.

Using an electric mixer, beat cream, sugar, vanilla, and 2 tablespoons of orange
liqueur to soft peaks.  Fold 1/4 of the whipped cream into the mascarpone to
lighten it.  Then fold in all the remaining whipped cream.

Hull and slice half of the strawberries.
Spread 1/2 cup preserve mixture over bottom  of a 13 x 9-inch glass baking
dish.  Arrange enough ladyfingers over the preserves to cover the bottom of the
dish.  Spoon half of the remaining preserves over the ladyfingers.  Spread half of
the mascarpone mixture over tip. Arrange sliced strawberries over the
mascarpone.  Repeat layers of ladyfingers, preserves, and mascarpone.

Cover and refrigerate for at least 8 hours.  Slice the remaining strawberries. 
Cut tiramisu into squares to serve.  Top each portion with a few sliced
Strawberry tiramisu is a wonderful spring or summer dessert.  The ladyfingers become soft and light with a delicate orange flavor between layers of a rich mascarpone cream and fresh juicy strawberries.
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