Strawberry Tiramisu
['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. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover 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, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramasù and serve.
*Italian cream cheese available at supermarkets and at Italian markets.
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