Ingredients
1
cup granulated sugar
1
cup water
2
to 3 teaspoons grated lemon peel (1 medium)
2
tablespoons fresh lemon juice
2
containers (8 oz each) mascarpone cheese, room temperature
1
cup whipping cream
3
tablespoons powdered sugar
2
teaspoons vanilla
1 1/2
packages (7.1 oz each) ladyfingers
3
cups mixed fresh berries, rinsed
Preparation
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.
