a quick & easy lemony version of this yummy classic


  • Lemon Cordial

  • Water

  • 1 large pack of Savoiardi Sponge Fingers

  • 700ml cream

  • 1 packet Cottees Vanilla Pudding powder

  • 1 350gm jar of good lemon curd/butter (I use Yacarandah Lemon Curd)


  • 1.

    Combine the cream with the vanilla pudding powder - whisk/blend it until it's smooth. Then mix in the full jar of lemon butter to the pudding mix.

  • 2.

    Soak the Savoiardi biscuits in the cordial & water and place a layer in the bottom of a dish. Top this layer of biscuits with the pudding/lemon butter mix.

  • 3.

    Add another layer of soaked biscuits and finish off with the rest of the pudding/lemon butter mix.

  • 4.

    Refrigerate the cake until it's ready to eat and then enjoy!


This is enough to fill a regular sized lasagne dish and depending on how generous you want to be you can get 16 decent sized pieces out of this.

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