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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.
By Bree Hester
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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.

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To make the cream layer, add mascarpone, heavy cream, powdered sugar and vanilla to the bowl of an electric mixer. Whip until peaks form.

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Wash and slice the strawberries. Gather the rest of your ingredients together to begin assembling.

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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.

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Spread half of the cream over the ladyfingers.

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Layer half the berries over the cream. Brush with more lemon syrup.

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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!

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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!

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