I stole this recipe for Lemon Tiramisu from tasteofhome.com who stole it from Monica Marolt from Willowick, Ohio. This tasty lemon dessert is perfect for Easter. Mascarpone cheese, cream cheese, lemon pudding mix, milk and lemon extract are beaten together and set aside. Then lemon juice and sugar are whisked together in a small bowl. Ladyfinger cookies are dipped in the lemon juice mixture and then a layer of the cookies are placed in a pan. Next a layer of the mascarpone mixture is spread on top of the cookies. The layers are repeated two more times. Lemon zest is sprinkled on top then the pan is covered and refrigerated before serving. This lemon version of traditional tiramisu is a yummy spring treat.
The ingredients for this recipe are: 1 carton (8 oz) mascarpone cheese, 1 package (8 oz) cream cheese, 1 package (3.4 oz) instant lemon pudding mix, 1 cup milk, 1 tsp lemon extract, ⅔ cup lemon juice, 3 tbsp sugar, 24 crisp ladyfinger cookies and 2 tsp grated lemon zest
In a medium bowl add mascarpone cheese, cream cheese, lemon pudding mix, milk and lemon extract.
Beat on medium speed until blended, 2 to 3 minutes (do not overbeat).
Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off.
Then place in a single layer in an casserole pan.
Spread a third of the mascarpone mixture over top.
Then add another layer of the ladyfinger cookies.
Repeat the layers twice.
Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Slice and serve!
If you liked this recipe for Lemon Tiramisu then you can also try Audrey’s Lemon Meringue Bars, Lemon Pudding Cakes, Starbuck’s Lemon Pound Cake or Nothing Bundt Cake Lemon Cake Copycat.
Lemon Tiramisu
Ingredients
- 1 carton (8 oz) mascarpone cheese
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup milk
- 1 tsp lemon extract
- ⅔ cup lemon juice
- 3 tbsp sugar
- 24 crisp ladyfinger cookies
- 2 tsp grated lemon zest
Instructions
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Beat mascarpone cheese, cream cheese, lemon pudding mix, milk and lemon extract on medium speed until blended, 2 to 3 minutes (do not overbeat).
-
Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-inch square pan. Spread a third of the mascarpone mixture over top. Repeat layers twice.
-
Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.