Lemon Tiramisu

 

A delicious creation of lemony cream cheese flavor that captures the airy creaminess of the classic Italian dessert, tiramisu. You will wow them.

1 (8-oz.) container mascarpone cheese

1 (8-oz.) package cream cheese, softened

1 (3.4-oz.) package lemon instant pudding mix

1 cup whole milk

1 1/2 teaspoon lemon extract

2 tablespoons grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided

1/4 cup granulated sugar

24 ladyfinger biscotti (from 1 [7-oz.] package, such as Alessi)

Beat mascarpone, cream cheese, and pudding mix with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes. Beat in milk and lemon extract on low speed until combined, about 1 minute. Increase speed to medium-high, and beat until mixture is smooth, light, and fluffy, 2 to 3 minutes.

Combine lemon juice and sugar in a medium-size microwavable bowl; microwave on HIGH 20 seconds. Whisk until sugar has dissolved. Dip 8 ladyfingers in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish. Spread one-third of pudding mixture evenly over ladyfingers in baking dish, and smooth with a spatula. Repeat layering process 2 times to yield 3 layers until all ladyfingers and pudding mixture have been used.

Smooth top layer of pudding mixture with a spatula, and sprinkle evenly with lemon zest. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Let stand at room temperature for 30 minutes before serving.

A Southern Living Recipe

Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck

Yum