Strawberry Tiramisu (March Hint of Spring Dinner at Eliza's) -- by Janet

Strawberry Tiramisu
8 servings

1-1/4 C. strawberry preserves
1/3 C. plus 4 Tbs. Cointreau or other orange liqueur, divided
1/3 C. orange juice
1 lb. mascarpone cheese at room temperature
1-1/3 C. chilled whipping cream
1/3 C. sugar
1 tsp. vanilla extract
1-1/2 lbs. fresh strawberries, divided
about 52 crisp ladyfingers

Whisk preserves, 1/3 C. Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 TBS. Cointreau in large bowl--fold just to blend. Using electric mixer, beat cream, sugar, vanilla and remaining 2 TBS. 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 C. preserve mixture over botton of 3-quart oblong serving dish or 13x9x2inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4C preserve mixture over ladyfingers, then spread 2-1/2 C. mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries, arrange over tiramisu and serve.