Mascarpone Cheese Dessert 2011. Cover with plastic and chill at least 8 hours or overnight. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Arrange 2 cups sliced strawberries over mascarpone mixture.
Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Hull and slice half of strawberries. Fold in remaining whipped cream.
Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. 1 1/4 cups strawberry preserves 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur 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 52 (about) crisp ladyfingers (boudoirs or Savoiardi) 1 1/2 pounds strawberries, divided Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.
Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Hull and slice half of strawberries. Fold in remaining whipped cream.
Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. 1 1/4 cups strawberry preserves 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur 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 52 (about) crisp ladyfingers (boudoirs or Savoiardi) 1 1/2 pounds strawberries, divided Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.
