1 cup strawberry jam
1/2 cup warm water
1/3 cup orange juice
1/4 cup Grand Marnier, plus one tablespoon extra
1-1/4 pounds mascarpone, at room temperature
1-1/3 cups whipping cream (35%)
3 tablespoons sugar
1 teaspoon vanilla extract
ladyfingers or Savoiardi (you’ll need about 50)
1-1/2 to 2 pounds strawberries, washed, dried and sliced
2 tablespoons lemon zest
In a bowl, combine the jam, water, orange juice and half of the Grand Marnier. Mix well. The mixture should be liquidy. Set aside
In a bowl, combine the mascarpone and the remaining Grand Marnier. Mix well. Set aside.
In the bowl of an electric mixer, beat the whipping cream with the sugar, vanilla extract and remaining 1 tablespoon of Grand Marnier. Beat until stiff peaks form.
Take a quarter of the whipped cream mixture and stir into the mascarpone to lighten the mascarpone. Then add the remaining whipped cream mixture and fold gently into the mascarpone mixture. Set aside.
Spread 1/2 of the jam mixture in the bottom of a 13 x 9-inch baking dish. The mixture will be very liquidy but don’t worry about it. The ladyfingers will absorb the liquid.