Strawberry Tiramisu

Strawberry Tiramisu


  • 1 and 1/4 cups strawberry preserves
  • 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
  • 1/3 cup orange juice
  • 1 lb mascarpone cheese, room temperature
  • 1 and 1/3 cups chilled whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
  • 1 and 1/2 lbs strawberries, divided
  •  1/2 cup blueberries


  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.
  3. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks.
  4. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten.
  5. Fold in remaining whipped cream.
  6. Hull and slice half of strawberries.
  7. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13 x 9 x 2-inch glass baking dish.
  8. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish.
  9. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 and 1/2 cups mascarpone mixture over.
  10. Arrange 2 cups sliced strawberries over mascarpone mixture.
  11. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture.
  12. Cover with plastic and chill at least 8 hours or overnight.
  13. Slice remaining strawberries. Arrange over tiramisu with blueberries and serve

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