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Lemon Tiramisu

Posted by on October 10, 2012

I had a bunch of the Italian ladyfingers used for tiramisu, but no time or mascarpone to make the original. This is a pretty Americanized version, but I could just call it Lemon Pudding or Lemon Trifle and that would be fine too. No matter what you call it, it was a lovely end to the meal and I would make it again.

Lemon Tiramisu

1 box vanilla pudding, cooked to box instructions

Zest and juice of 1 lemon

1 tablespoon vanilla extract

1 cup Limoncello

1/4 cup Marsala

16 Italian ladyfingers

Combine the cooked vanilla pudding with half the lemon juice, the lemon zest, and vanilla extract. In a bowl or container big enough to fit the ladyfingers (one at a time), combine the rest of the lemon juice, Limoncello, and Marsala. Dip the ladyfingers one at a time into the mixture, long enough to absorb some liquid but not so long that they get soggy. Place in a single layer in your baking dish or cups. Spoon a light layer of the pudding mixture on top. Alternate layers until you’ve filled your dish. Refrigerate for at least an hour, but it’s best if you can wait at least a couple.

5 Responses to Lemon Tiramisu

  1. Sophie33

    Waw! You use marsala & Limoncello in here: a lot of booze but it must be very delicious too! Yummm!

  2. Seattle Foodshed

    This sounds delicious! And the photos are great!

  3. Villy

    I tried this for the first time some weeks ago and loved it. It looks great!

  4. beccysfoodies

    i’m a sucker for anything with lemon and this sounds amazing!!!

  5. Lokness

    This sounds pretty awesome! Lemony and creamy… Tasty