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 1/4 cups strawberry preserves
- 1/4 cup plus 4 Tbs Frangelico or hazelnut liqueur divided
- 1 pound mascarpone cheese room temperature
- 1/3 cup orange juice
- 1 1/3 cups chilled whipping cream
- 1/3 cup brown sugar packed
- 1 tsp vanilla extract
- 1 1/2 pounds strawberries
- 2 packages crisp ladyfingers Savoiardi
- Whisk preserves with 1/4 cup Frangelico and orange juice, in a 2 cup measuring cup and set aside.
- Mix mascarpone with 2 Tbs Frangelico, in a large mixing bowl, and set aside.
- Hull and slice half the strawberries.
- Mix whipping cream, brown sugar, vanilla,and remaining 2 Tbs Frangelico, in a large mixing bowl, until sugar is dissolved. Then, using an electric mixer, whip cream mixture until soft peaks form.
- Stir approximately 1/4 of the cream into the cheese mixture, to lighten, and then gradually fold in the remaining cream.
- Spread 1/2 cup of the preserve mixture over the bottom of a 9x13 glass baking dish, or a trifle bowl.
- Arrange enough ladyfingers over the preserves to cover.
- Add another 3/4 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.