Loving all things Italian, I found this recipe at Joe Barkeson’s site, www.wwrecipes.com and thought it sounded yummy!

The Italians have several desserts modeled on the English trifle. Tiramisu is one, and there’s another called zuppa inglese. Here is yet another version from Naples where fresh lemons are in abundance year-round.

Italian Lemon Delight (Delizia al Limone)

4 cups (1 L) milk
The zest and juice of 2 lemons
4 egg yolks
1/2 cup (125 ml) sugar
1/2 cup (125 ml) all-purpose flour
Juice of 2 lemons
2 Tbs (30 ml) brandy, kirsch, or rum
2 Tbs (30 ml) water
1/2 lb (225 g) lady fingers

Heat the milk and lemon zest in a pot over moderate heat just until it almost boils. Meanwhile, beat the egg yolks and sugar until light and pale yellow. Add the flour and beat until thoroughly mixed. Remove the lemon zest from the milk and discard. Add the milk slowly to the egg mixture while beating constantly. Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10 minutes - do not boil. Remove from the heat. Combine the lemon juice, brandy, and water in a small bowl. Place half the lady fingers in the bottom of a trifle dish or glass serving bowl and brush with half the brandy mixture. Pour half the custard over them and repeat. Cover and refrigerate for at least 4 hours before serving. Serves 6 to 8.