Berries ‘n Cream Cake

In medium-sized bowl, combine Eagle Brand, lemon juice and lemon zest. Fold in the berries, reserving some to decorate the finished cake. Whip 1/2 cup of the heavy cream until stiff. Fold into the mixture.

Split the ladyfingers and line them into a 9x5x3 loaf pan. Pour the berry mixture into the pan, being careful to keep the ladyfingers in place. Refrigerate until firm, probably three hours.

To remove the cake, run a spatula around the inside of the cake pan and invert onto a serving plate. Whip the remaining 1/2 cup heavy cream until soft; spread on top and on the sides. Decorate with the remaining berries.