Lemon Tiramisu

I found this recipe in Woman's Day Magazine this month, and decided to make it for my Mom for Mother's Day. A non-bake recipe, this is a great spring alternative to traditional Tiramasu because there is no chocolate. The secret ingredient is definitely the ginger preserves, which however was really really hard to find. After searching multiple grocery stores, I finally found it in TJ Maxx in their gourmet food section ! If you can't find it, I would try regular a citrus (orange or lemon) marmalade/jelly/preserve and add about a 1/4 teaspoon of ground ginger.
A couple assembling hints:
1- Make sure you use an 8" spring foam pan,or buy an extra packet of them). I used a 9 inch pan, and didn't have enough (of course, it didn't help that I ate two of them also...)
2. The cheese needs to sit to room temperature before you start, so it whips up light and airy.
3. I made this the night before, and at 24 hours, the cream had started to break down, so I would suggest you make this the morning you plan to serve it.
4. The magazine recipe suggested you remove the cake from the bottom of the spring foam pan at the end. I just served mine on the metal plate, so no toppling disaster.

1/2 Cup ginger preserves
1/2 Cup fresh lemon juice ( about two big lemons)
1/4 Cup water
2 pkgs (6oz each)soft ladyfingers
1 container ( 8oz) mascarpone cheese room temperature
1 brick (8oz) cream cheese room temperature
1/3 Cup sugar
1 TBSP grated lemon zest ( about 1 lemon)
1 Cup heavy cream
1 Cup chopped strawberries
1/2 Cup sliced strawberries

1- Microwave ginger preserves in a medium glass bowl for 1 minute. Whisk in lemon juice and water.

2- Stand three strips of ladyfingers ( each strip is 6) around the side of the pan. Place 14 fingers on the bottom, flat side up, cutting to fit if necessary. Set aside 1/3 cup of the ginger syrup. Brush ladyfingers with about half of REMAINING syrup.

3- In a large bowl, beat mascarpone, cream cheese, sugar, until just blended. Beat in reserved 1/4 Cup of ginger syrup and the lemon zest. In your electric mixer bowl, beat heavy cream on high speed until stiff peaks form- fold gently into cheese mixture.

4- Spread about half of the mixture into the ladyfingers pan. Arrange remaining ladyfingers on top, cut to fit. Brush with remaining ginger syrup. Sprinkle chopped strawberries on top. Spread remaining cheese mixture. Place cut strawberries on top in circular design.

5- Cover and refrigerate for 2 -3 hours. Best served same day.