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Strawberry Tiramisu

“Doubtless God could have made a better berry,
but doubtless God never did.”
~ Dr. William Butler

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Giada at Home:
Family Recipes from Italy and California

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Strawberry Tiramisu
Bon Appétit April 2006
Giada De Laurentiis

Bon Appetit - One Year Subscription

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

Makes 8 servings

1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or
other orange liqueur
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

52 (about) crisp ladyfingers
(boudoirs or Savoiardi)
1 1/2 pounds strawberries, divided

*Italian cream cheese available at supermarkets
and at Italian markets.

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measur-
ing cup. 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.
Hull and slice half of strawberries. 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 the lady-
fingers, 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 mix-
ture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramasù and serve.

Giada on Food Network

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