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.