Strawberry Tiramisu

Ingredients

• 52  ladyfingers crisp () (boudoirs or Savoiardi)
• 1 pound mascarpone cheese room temperature
• 0.3 cup orange juice 
• 1.5 pounds strawberries divided
• 1.3 cups strawberry preserves 
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 
• 1.3 cups whipping cream chilled
• 0.3 cup cointreau 

Equipment

• bowl
• whisk
• hand mixer
• measuring cup
• glass baking pan

Directions

1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
2. 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.
3. Hull and slice half of strawberries.
4. 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.
5. Slice remaining strawberries. Arrange over tiramasù and serve.
6. *Italian cream cheese available at supermarkets and at Italian markets.