Easy Lemon Berry Tiramisu
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 294.9
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.0 g
- Protein: 0.3 g
View full nutritional breakdown of Easy Lemon Berry Tiramisu calories by ingredient
Introduction
From the Betty Crocker Collection but adjusted ingredients. Instead of 16 oz of marscapone, used 8oz and 2 cups of whipping cream instead of 1 cup. Also instead of 1 1/2 packages of lady fingers, one package works. (Saves about 100 calories per serving). From the Betty Crocker Collection but adjusted ingredients. Instead of 16 oz of marscapone, used 8oz and 2 cups of whipping cream instead of 1 cup. Also instead of 1 1/2 packages of lady fingers, one package works. (Saves about 100 calories per serving).Number of Servings: 12
Ingredients
-
1 cup granulated sugar
1 cup water
2 to 3 teaspoons grated lemon peel (1 medium)
2 teaspoons fresh lemon juice
2 containers (8oz each) marscapone cheese
1 cup whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
1 package of ladyfingers (fresh would work too)
1.5 cups of sliced strawberries
1.5 cups of blueberries
Tips
Betty Crocker recipe says it makes 8 servings, but that is huge! 12-16 servings are more reasonable.
Directions
In 2-quart saucepan heat granulate sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolves. Remove from heat; cool lemon syrup completely.
In a large bowl beat marscapone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
Line bottom of ungreased 8 inch square glass baking dish with half the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half the marscapone mixture evenly over ladyfinger layer. Top with half the berries. Brush with lemon syrup. Repeat layers until all ingredients are used.
Refrigerate at least 2 hours or overnight before serving. Cut into rows.
Serving Size: 16 1/2 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LAC936.
In a large bowl beat marscapone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
Line bottom of ungreased 8 inch square glass baking dish with half the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half the marscapone mixture evenly over ladyfinger layer. Top with half the berries. Brush with lemon syrup. Repeat layers until all ingredients are used.
Refrigerate at least 2 hours or overnight before serving. Cut into rows.
Serving Size: 16 1/2 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LAC936.