Lemon Berry Tiramisu

Posted by Sue Freeman 3-24-98

Lemon Berry Tiramisu

1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed
3 tablespoons orange juice
1 cup light ricotta cheese
1/2 (8-oz.) pkg. cream cheese, softened
1 large jar of lemon curd
2 (3-oz.) pkg. ladyfingers, split
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh raspberries

In small bowl, combine juice concentrate and liqueur; blend well. Set aside.

In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add lemon curd and beat until well blended and fluffy.

Line bottom of 12x8-inch (2-quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers with half of juice concentrate mixture. Spread half of lemon filling evenly over ladyfingers. Top with half each of strawberries and raspberries. Repeat layers.

Refrigerate until serving time. Store in refrigerator.

Can be made with silken tofu. Beat with beater and use instead of ricotta.

12 servings

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