Sarlot with a fruity twist!

26 May 2020
8 portions
Prep time
40 minutes
Total time
8 Hours

52 (about) crisp ladyfingers 
1 ⅓  cups whipping cream, chilled
1 ¼  cups strawberry jam
⅓  cup plus 4 tbsps orange liqueur e.g. Cointreau
⅓  cup orange juice
450g mascarpone cheese, room temperature
⅓  cup sugar
1 tsp vanilla extract
700g  strawberries, divided

In a bowl, whisk jam, 3 cups of orange liqueur, and orange juice. Place mascarpone cheese and 2 tablespoons of orange liqueur in a large bowl. Fold just to blend. Using an electric mixer, beat whipping cream, sugar, vanilla, and remaining 2 cups of orange liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into the mascarpone mixture to lighten. Fold in remaining whipped cream. 
Hull and slice half of strawberries. Spread 1/2 cup of the jam mixture over the bottom of a 33x22x5 cm glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover the bottom of dish.
Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, jam mixture, and mascarpone mixture. Cover with plastic membrane and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramisu and serve.
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