micha dear- this is one of those "by the seat of the pants"
recipes i concocted-hence a tad dodgy with amounts etc.
just use your instincts!!
in a medium sized glass bowl using slices of lemon cakes
as posted yesterday, line the bottom and slightly up the sides cutting to fit. slather a bit of malibu liquer or any
coconut based liquer or even lemonade to soak the cake.
then make up a package of lemon pudding/pie filling according to directions.let cool -but not set. meanwhile lightly beat 3 eggs* add 1/4 cup of sugar and fold into 1 1/8 cups marscapone cheese amd combine well. spread 1/3 of the lemon filling over the cake then all of the marscapone on top followed by a rest of the lemon mixture.
cover and refridgerate overnight. a few hours before serving beat whipping cream and spread over top. sprinkle
with bakers moist coconut and grated lemon zest, or perhaps crystalised lemon pieces. my "personal best" time for this is 15 minutes!i have also done this using store-bought lemon curd which is more tangy and albeit more expensive@2 jars a time, is maybe even nicer for some taste buds and if you freeze some loaf cake from my recipe makes an easy emergency desert.i consider this a summer classic for a crowd , increasing the amounts in proportion to guests.
enjoy!!

*Use pasteurized egg product (like Egg Beaters) or refer to the following instructions:

Cooking Eggs Use in Recipes Calling for Raw Eggs (click here)