Thursday, May 26, 2011
1 cup seedless strawberry jam
6 Tbsp orange juice
1 lb mascarpone cheese, at room temperature
1 cup heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
28 soft ladyfingers
2 pints fresh strawberries, sliced
Powdered sugar, for serving
-Stir the jam and 4 Tbsp of orange juice in a small bowl to blend. (I find this step a little easier if you nuke the jam in the microwave for about a minute first. Just let it come back to room temperature before you use it.)
-Combine the mascarpone and remaining 2 Tbsp of orange juice in a large bowl.
-Using an electric mixer beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
-Using a spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
-Line the bottom of a 13x9x2-inch glass baking dish or other decorative dish with half of the lady fingers. Spread half the jam over the ladyfingers. Spread half the mascarpone mixture over the jam, then cover with half the sliced strawberries. Repeat layering with the remaining ladyfingers, jam, mascarpone mixture and strawberries. Cover and refrigerate at least 3 hours or overnight. (But the longer you let it set, the better it is. So plan to give it as many hours as you can between 3 and overnight.)
Dust with powdered sugar and serve.