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Strawberry Tiramisu Recipe

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This recipe for Strawberry Tiramisu, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Megan Bulloch


1 1/4 cups strawberry preserves
1/3 cup plus 4 Tbsp Cointreau or other orange liqueur, divided
1/3 cup orange juice
1 lb. marscapone cheese, ** at room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 tsp vanilla extract
1 1/2 lb. strawberries, divided
52 (about) crisp ladyfingers (Boudiors or Savoiardi

Whisk preserves, 1/3 cup cointreau and orange juice in a 2 cup measuring cup. Place marscapone
chese and 2 tablespoons of cointreau in a large bowl; fold just to blend. Using an electric mixer, in
another large bowl, beat cream, sugar, vanilla, and remaining 2 tablespoons of cointreau to soft peaks.
Stir 1/4 of the whipped cream mixture into the marscapone mixture to lighten. Fold in remaining
whipped cream.
Hull and slice half of the strawberries. Spread 1/2 cup of preserve mixture over bottom of 3 qt.
oblong or 9 x 13 x 2 glass dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 of preserve mixture over ladyfingers, then spread 2 1/2 cups marscapone mixture over.
Arrange sliced strawberries over marscapone mixture. Repeat layering with remaining ladyfingers,
preserve mixture and marscapone mixture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramisu and serve.

Personal Notes:
Personal Notes:
** marscapone cheese is an italian cream cheese that is sold at Italian markets, and some supermarkets




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