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3/4 pound mascarpone cheese (1 1/2 cups) room temperature
3 tablespoons confectioners’ sugar
3 tablespoons orange-flavored liqueur
1 1/2 cups heavy cream
1 pint strawberries, rinsed and hulled
1/4 cup granulated sugar
1/4 cup orange juice
In medium bowl, whisk mascarpone cheese, confectioners’ sugar, and 1 tablespoon of the orange liqueur until well blended. In large chilled bowl with electric mixer at medium speed, beat heavy cream until soft peaks form; gently fold whipped cream into mascarpone mixture until blended. In blender or food processor, blend together remaining liqueur, the strawberries, granulated sugar, and orange juice to a smooth purée. Pour strawberry mixture into shallow bowl.
Dip 12 ladyfingers in strawberry mixture to coat; arrange in a 9-inch square glass dish, side-by-side, in 2 rows touching. Spread 1/2 cup of the strawberry mixture evenly over rows. Spread 1/2 of the cream mixture on top. Arrange remaining ladyfingers over cream layer. Spread with remaining strawberry mixture. Spread with remaining cream, smoothing top with spatula. Cover and refrigerate at least 8 hours or overnight.
To serve, cut into 9 squares. Place on dessert plates and dust each with cocoa powder and top with a sliced fanned strawberry.
Note: If mascarpone cheese is unavailable, purée in blender or food processor 2 tablespoons of the heavy cream with 1 1/4 cups ricotta cheese, 3 tablespoons softened cream cheese, and 1 teaspoon fresh lemon juice until smooth.
Contributed by Recipes from Our House (Colorado)
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