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Easy Lemon Berry Tiramisu

Prep 30 min
Total 2 hr 30 min
Servings 8

Premade ladyfingers form the moist base for the creamy filling of this favorite Italian dessert. Fresh berries are the perfect topping for this make-ahead creation. MORE+ LESS-

By Bree Hester

May 6, 2013

Ingredients

cup granulated sugar

cup water

to 3 teaspoons grated lemon peel (1 medium)

tablespoons fresh lemon juice

containers (8 oz each) mascarpone cheese, room temperature

cup whipping cream

tablespoons powdered sugar

teaspoons vanilla

1 1/2

packages (7.1 oz each) ladyfingers

cups mixed fresh berries, rinsed

Steps

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1

In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.
2

In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
3

Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.
4

Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.

Expert Tips

When placing the second layer of ladyfingers over the fruit, change the direction of the ladyfingers for stability. The tiramisu will be easier to cut.
Use whatever fruit you have on hand or what fruit is in season.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 370

% Daily Value

Total Fat: 41g; 62%
Saturated Fat 24g 120% Trans Fat 1 1/2g
Cholesterol: 190mg; 64%
Sodium: 95mg; 4%
Potassium: 210mg; 6%
Total Carbohydrate: 60g; 20%
Dietary Fiber 2g 10% Sugars 44g
Protein: 7g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;