Lemon / Berry Truffle

What a delightful, colorful way to end your Mother’s Day celebration with a light, lemony dessert.  This can be made the day before and left to refrigerate until ready to serve.  Leave your ladyfinger cookies, or if you prefer to use sponge cake or angel food cake chunks, out overnight to harden and dry slightly.  They will absorb the moisture from the lemon syrup and cream mixture.  Happy Spring!

Fresh Lemon & Berry Truffle Dessert

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar
• 12-ounces cream cheese, softened
• One 8-ounce jar prepared lemon curd (or substitute lemon pie filling)
• 2 cups heavy cream
• 22 hard ladyfinger cookies (or sponge cake or angel food cake cut into chunks and left out overnight to harden)
• 1-1/2 cup of raspberries
• 1-1/2 cup of sliced strawberries
• Powdered sugar, for garnish

Directions

1. In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
2. Place the cream cheese, lemon curd and heavy cream in a heavy-duty mixer or food processor and beat until smooth and fluffy.
3. To assemble, place half the ladyfingers (or sponge cake chunks) in the bottom of deep, clear decorative bowl
4. Generously brush lady fingers or cake chunks with the lemon juice syrup.
5. Top with half the lemon curd cream mixture
6. Top with 1 cup raspberries and sliced strawberries
7. Repeat the layers, using the remaining ladyfingers, syrup and lemon curd cream
8. Cover with plastic wrap and chill at least 8 hours or overnight.

Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream.