Lemon Tiramisu

This is a nice twist on an Italian classic dessert. Very lemony and creamy due to all the cheese. It was the perfect ending to a huge Easter feast.

It comes together easily and you make it the day before your meal as it needs to set up.

Make the creamy filling first by mixing the mascarpone and cream cheese in a stand mixer fitted with a paddle attachment.

Add a box of instant lemon pudding mix. I wish I had time to search out a lemon pudding mix that wasn’t filled with artificial ingredients, but I have to say, when this was all mixed and done the filling was delicious. Beat until the cheeses are fluffy; about 2 minutes.

Next, beat in the milk, lemon extract and one capful of limoncello on slow speed. Stir the milk mixture into the cheese before beating with the mixer, otherwise the milk will spatter everywhere. I learned that the hard way. Beat for 4 to 5 minutes until the mixture is very smooth, light and fluffy.

Juice lemons to make 2/3 cup (my lemons were huge so it only took 2 lemons to make 2/3 cup juice); add 1/4 cup sugar and heat in the microwave for a few seconds until the sugar is dissolved. Add 1 capful of limoncello to the lemon juice mixture.

I bought these lady fingers online as I knew my local grocery would not have them and I wanted to use an authentic Italian biscotti.

Quickly dip the lady fingers in the lemon juice mixture. Do not allow them to soak or you will end up with soggy tiramisu. Fit them tightly into an 8″ pan. Squeeze them in so they lay flat. You may have to cut some ladyfingers to get an even row.

I used a metal pan, but a glass pan would look more presentable for serving. That is why I cut individual pieces to serve. The metal pan did not look very pretty.

Once the fingers are tightly in the bottom of the pan, spread 1/3 of the lemon pudding mixture over the top and repeat 2 more times for a total of 3 layers.

Smooth the top layer of pudding mixture with a spatula and top with lemon zest. Cover and refrigerate at least 2 hours or overnight. Take out of the fridge 30 minutes before serving. I served with a dollop of fresh whipped cream and some mixed berries.

Hope your Easter was filled with good food, good friends and family and lots of love!

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5 from 1 vote

Lemon Tiramisu

Light, creamy and delicious. A nice twist on an Italian classic!

Ingredients

• 1 8 oz. Container Mascarpone cheese, softened
• 1 8 oz. Package cream cheese, softened
• 1 3.4 oz Package lemon instant pudding
• 1 cup Whole milk
• 1 1/2 tsp. Lemon extract
• 2 capfuls Limoncello, optional. One for the pudding mixture and one for the lemon dipping liquid.
• 2 Tbsp. Grated lemon zest
• 2/3 cup Freshly squeezed lemon juice
• 1/4 cup Sugar
• 24 Ladyfinger biscotti's or enough to fit snuggly in an 8" pan making 3 layers. This will depend on the size of your ladyfingers.

Instructions

Make the creamy filling:

• Beat mascarpone, cream cheese and pudding mixture with a stand mixer fitted with a paddle attachment on medium speed until fluffy; about 2 minutes.
• On lowest speed, carefully beat in the milk, lemon extract, one capful of limoncello until well combined; about 1 minute. Increase to medium-high speed and beat until mixture is smooth, light and fluffy; about 4 to 5 minutes more.

Layer the Tiramisu:

• Combine lemon juice and sugar in a measuring cup; microwave for about 15-20 seconds until sugar is dissolved. Add one capful limoncello.
• Dip the ladyfingers in the lemon juice mixture, arranging in a single layer in an 8 inch baking dish.
• Spread 1/3 of the pudding mixture evenly over the ladyfingers in the baking dish. Repeat the dipping and layering process 2 more times for a total of 3 layers. The last layer will be the pudding mixture.
• Top with the grated lemon zest.
• Cover and chill for at least 2 hours or preferably overnight.
• Let stand at room temperature for 30 minutes before serving.