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.
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.