File this one under "everything in moderation" This is not what I would call a healthy recipe, but it is extremely delicious - and it's strawberry season, so I'm celebrating with my version of Tiramisu! Fresh strawberries, Frangelico, and mascarpone whipped cream. Oh my! All this and no baking necessary. When I make this "just because", I cut the recipe in half, or make individual portions, because I could easily eat the entire thing myself.
- 1 cup strawberry preserves
- 1 pound mascarpone cheese room temperature
- ¾ cup fresh-squeezed orange juice
- 1 cup heavy cream
- ¼ cup sugar or other powdered sweetener
- 1 teaspoon vanilla extract
- 1 ½ pounds strawberries
- 28 ounces crisp ladyfingers 2 packages
- Whisk the preserves with ½ cup of the orange juice, in a small bowl and set aside
- Mix mascarpone with the remaining orange juice, in a large mixing bowl, and set aside.
- Hull and slice half the strawberries.
- Mix whipping cream, sugar, and vanilla, in a large mixing bowl, until sugar is dissolved. Then, using an electric mixer, whip the cream mixture until soft peaks form.
- Gently fold the cream mixture into the mascarpone cheese mixture.
- Spread ½ cup of the preserve mixture over the bottom of a 9x13 baking dish, or a trifle bowl.
- Arrange enough ladyfingers over the preserves to cover.
- Add another ¾ cup of preserve mixture on top of the ladyfingers.
- Spread half of the whipped cream-mascarpone mixture over the ladyfingers.
- Place a layer of sliced strawberries on top of the cream.
- Repeat layering with remaining ladyfingers, preserve mixture and whipped cream mixture.
- Cover with plastic wrap and chill in refrigerator for at least 8 hours or overnight to let ladyfingers soften.
- When ready to serve, slice remaining strawberries, and layer on top.