I made this because we went strawberry picking this past weekend and I had plenty of strawberries I had to use up before they went bad. I like traditional tiramisu, but sometimes it’s a bit too heavy for me (I guess the whole combination of expresso, liqueur, wine/rum, mascarpone and heavy cream). This version is also not for the light hearted who are conscious about one’s weight, but I do like the combination of strawberries and Cointreau. For me, this Strawberry Tiramisu tasted like Strawberry Whipped Cream with a punch! Would I make this again? Of course I will!! I adapted this recipe from Giada De Laurentiis’s “Giada’s Family Dinners”, instead of using the traditional Lady Fingers, I just baked regular sponge cake on a baking sheet. I baked it for a little longer time and when cooled, I cut the cakes into oblong pieces (resembling the Lady Fingers).
1-1/4 cups strawberry preserves
1/3 cup plus 4 Tablespoons Cointreau or other orange liqueur, divided
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1-1/2 pounds fresh strawberries, divided
52 (about) crisp ladyfingers
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 Tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 Tablespoons 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 cup preserve mixture over bottom of 3 quart oblong serving dish or 13x9x2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2-1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill for at least 8 hours or overnight. Slice remaining strawberries. Arrange over tiramisu and serve.
I have made this quite a few times already. I wanted to share with you what worked and what didn’t work for me (it could be different with you). First of all, Cointreau is a bit more expensive than your regular orange liqueur, however, using Cointreau gives you smoother taste. Orange liqueur, in my opinion, is a bit too strong for this tiramisu. A lesser expensive alternative will be using Triple Sec.
In terms of whether to use ladyfingers or basic sponge cake (which I did the first few times), that’s completely up to you. Obviously, sponge cake will give you more of a cakey texture, more substance, and more of a strawberry cake with whipped cream taste. Ladyfingers will give you lighter texture. I like both ways.
My family really enjoy this tiramisu, and I have made this for my friends and neighbors on many occasions and they all love this!! Hope can try this some time soon!