Add the berries to a bowl and sprinkle 1 tbsp sugar on top. Mix well and set aside for 15 minutes so that they soften and release juices.
In a mixing bowl, beat the cream cheese on medium speed till smooth and creamy.
In another bowl, whip the double cream with icing sugar, on medium-high speed, till soft peaks form. Gently fold in the whipped cream and lemon zest into the cream cheese.
Dip the sponge fingers lightly in juice. Place a layer at the bottom of a dessert glass. You can tear the ladyfingers so that they fit.
Spoon a layer of the berry mix on top and then, spoon or pipe some of the cream mixture on top. Repeat with another layer of sponge fingers and so on till you get to the top. Repeat for the other glasses.
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