Chef John Folse's Strawberry Tiramisu

Prep Time: 1 Hour (Chill 8-12 Hours)
Yields: 8 Servings

When Louisiana strawberries are plentiful, cooks are always looking for new recipes to highlight their wonderful sweet flavor and vibrant color. This version of tiramisu trades mocha flavor for strawberry with absolutely delicious results.

4 pints fresh strawberries
1 1/2 cups sugar
1 1/4 cups strawberry preserves
1/3 cup plus 4 tbsps Cointreau or other orange liqueur, divided 
1/3  cup orange juice
1 pound mascarpone cheese
3/4 cup Creole Cream Cheese
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 tsp vanilla
4 dozen ladyfingers
1/4 cup strawberry wine
whole berries for garnish

Wash berries, drain and hull. Slice berries into a large bowl and add 1 1/2 cups of sugar. Let berries rest for about 1/2 hour. In a medium bowl whisk preserves, 1/3 cup liqueur and orange juice. In a large bowl combine the mascarpone, Creole Cream Cheese and 2 tablespoons liqueur and fold just to blend. In a mixing bowl pour whipping cream, 1/3 cup sugar, vanilla and remaining liqueur and beat with electric mixer until soft peaks form. Stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Gently fold in remaining whipped cream. In a 3-quart bowl or 13x9x2 glass dish spread 1/2 cup preserve mixture over the bottom and arrange enough ladyfingers to cover mixture. Brush ladyfingers with strawberry wine. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 1 1/2 cups mascarpone mixture over ladyfingers. Arrange 1/4 of sliced berries and juice over mascarpone mixture. Repeat layers until all ingredients are used. Cover with plastic wrap and chill at least 8 hours or overnight. Garnish with whole berries and serve.