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.
Provided by Bree Hester
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
- 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.
- Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.
Nutrition Facts : Calories 630, Carbohydrate 60 g, Cholesterol 190 mg, Fat 7 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 44 g, TransFat 1 1/2 g
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