Being Italian, anything that is sweet and Italian is good to me! So enjoy this lovely recipe for an Italian Mascarpone Torta which is a light yellow cake split and filled with lemon filling made with Mascarpone cheese.
1 box yellow cake mix
eggs, oil and water for the cake mix
1 package sugar-free lemon gelatin
1 cup boiling water
1 package cream cheese, softened
1 teaspoon vanilla extract
1 can evaporated milk, whipped
Make the yellow cake mix as directed on the box. Let cool and slice into 2 layers.
Dissolve gelatin pack in boiling water. Chill until thick but not set. Mix cream cheese and vanilla extract together. Add to gelatin. Whip the evaporated milk and fold into the mixture.
Put one layer of the cake back into the cake pan. Pour half inch of the lemon creme mixture onto the layer. On top of creme mixture, add a layer of ladyfingers in a circle. Add more lemon creme mixture on top of ladyfinger layer. Put the last cake layer on top and let the cake set in the fridge for a few hours.
Mix a little lemon juice with water and powdered sugar to a thick pouring consistency. Spread it over the top of the cake. Now coarsely chop the nilla cookies and cover the cake with the cookie pieces. If you have any frosting leftover, thin in a bit with water to a glaze consistency and drizzle on top of the cake.