Lemon Berry Tiramisu

Make our words: This red, white and blue Lemon Berry Tiramisu will be making an annual appearance at your patriotic get-togethers from here on out.

Past Contributor
Not to be dramatic or anything, but tiramisu is my favorite dessert on the planet. I love everything about it! Soaked ladyfingers, creamy mascarpone and the ease of it being one of those desserts that gets better as it sits. Today I’m sharing a sweet-tart version with whipped mascarpone, ladyfingers soaked with lemon syrup and fresh berries that is bound to be the fresh-faced star of your 4th of July get-together. 

Begin by making the lemon syrup. Bring water, sugar, lemon zest and lemon juice to a boil in a saucepan. Remove from the heat and set aside to cool.

To make the cream layer, add mascarpone, heavy cream, powdered sugar and vanilla to the bowl of an electric mixer. Whip until peaks form. Lemon-Berry-Tiramisu_02
Wash and slice the strawberries. Gather the rest of your ingredients together to begin assembling. Lemon-Berry-Tiramisu_03
Line glass, metal or enamel 8-by-8 inch baking dish with a layer of ladyfingers. Generously brush with lemon syrup, going over them a couple of times to get them really soaked. Lemon-Berry-Tiramisu_04
Spread half of the cream over the ladyfingers. Lemon-Berry-Tiramisu_05
Layer half the berries over the cream. Brush with more lemon syrup. Lemon-Berry-Tiramisu_06
Add another layer of ladyfingers. If you lay them in the opposite direction of the first layer, it gives the tiramisu a nice, solid stability. This makes it stay together (and look pretty) when sliced! Lemon-Berry-Tiramisu_07
Repeat the layers ‘til you’ve used all the ingredients. Cover and let chill for at least two hours, or overnight. Slice, serve and enjoy! Lemon-Berry-Tiramisu_13

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