Total Calories: 319
In medium bowl, whisk mascarpone cheese, powdered 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, strawberries, 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 of the strawberry mixture evenly over rows. Spread 1/2 of the cream mixture on top. Repeat with remaining ladyfingers; arrange over cream layer. Spread with remaining straw-berry 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; 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.
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