Let’s assemble this stunning White Chocolate-Strawberry Tiramisu! Careful layering and chilling are key. No baking required!

Prepare Cream & Cheese Base: First, whip the cream. In a large bowl, beat the 2 cups cold heavy whipping cream with an electric mixer until soft peaks form. Set this aside (you might want to keep it chilled).

In another large bowl, beat the softened 8 ounces cream cheese and 1/2 cup mascarpone cheese together until light and fluffy. Gradually beat in the cooled, melted white baking chocolate, 1/2 cup of the confectioners’ sugar, and 1 teaspoon vanilla extract until smooth. Scrape down the bowl as needed.

Combine Filling (Part 1): Gently fold half (about 2 cups, eyeball it) of the whipped cream you set aside into this white chocolate cheese mixture until just combined. Set this portion of filling aside briefly. Also set aside the other half of the plain white chocolate cheese mixture (before adding whipped cream). Correction: Re-reading directions carefully. “Fold in 2 cups whipped cream” – implies HALF the whipped cream is folded into the FULL cheese mixture initially. THEN remaining sugar is stirred into “remaining cream cheese mixture” (which makes no sense if it was all used) and remaining whipped cream folded in. Let’s stick to the original interpretation attempt: The recipe likely intends to divide the cheese base before adding cream. 1. Whip cream. 2. Beat cheese base. 3. Divide cheese base roughly in half. 4. Fold HALF whipped cream into HALF cheese base. 5. Add remaining sugar to OTHER HALF cheese base, then fold remaining whipped cream into THAT. This creates two slightly different filling batches for layering. Let’s proceed with this revised understanding.

Assemble Layer 1: Prepare your ladyfingers and pan. Split the ladyfingers if they aren’t already. Brush half of the ladyfingers lightly on one side with half of the orange juice (about 1/3 cup). Arrange these brushed ladyfingers snugly in the bottom of a 13×9-inch dish, trimming them if necessary to create a solid layer.

Take the first portion of filling (half the cheese base mixed with half the whipped cream). Spread this evenly over the ladyfinger layer (recipe estimates this is about 2 cups). Top this with half of the sliced fresh strawberries (about 2 cups).

Assemble Layer 2: Brush the remaining ladyfingers with the remaining orange juice. Arrange these over the strawberry layer in the dish.

Now, take the other half of the plain white chocolate cheese mixture that you set aside earlier. Stir the remaining 1/2 cup of confectioners’ sugar into this mixture until blended. Then, gently fold the remaining half of the whipped cream into this sweetened cheese mixture until combined.

Spread this final cream mixture evenly over the second layer of ladyfingers.

Finish & Chill: Arrange the remaining half of the sliced fresh strawberries (about 2 cups) decoratively over the top cream layer.

Carefully cover the dish loosely with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight. This long chilling time is essential for the ladyfingers to soften beautifully and the flavors to meld perfectly.

Serve: Just before serving, if desired, drizzle the top of the tiramisu with chocolate syrup. Cut into squares or rectangles and serve chilled