Limoncello Yogurt Tiramisu Cups

Desserts
Written By Sophie Benbow

A bright, refreshing tiramisu style dessert perfect for a summer table.
It’s creamy without being heavy, lightly boozy (if you choose), and layered with lemon curd, soft ladyfingers, and a cloud-like mascarpone–yoghurt cream. Toasted slivered almonds on top give it just the right amount of crunch.

This version uses allulose to keep it a touch lighter, but regular sugar works beautifully too.

You will need:

For the lemon cream

  • 250g mascarpone

  • 200g thick Greek yoghurt

  • ½ cup lemon curd (store-bought is fine)

  • 2–4 tbsp allulose (SweetWay) or regular sugar — adjust to taste

  • Zest of 1 large lemon

  • 1 tsp vanilla extract

  • Pinch of salt

For the soak

  • ½ cup limoncello (optional)*

  • ½ cup water

  • Juice of ½ a lemon

  • 1–2 tbsp allulose or sugar (optional, to sweeten the soak slightly)

* If not using limoncello:
Replace with ½ cup warm water + extra 1 tbsp lemon juice + ½ tsp vanilla for a bright, alcohol-free soak.

For the layers

  • 1 packet ladyfinger biscuits (savoiardi)

  • Extra lemon curd for swirling (2–3 tbsp)

To finish

  • ¼ cup toasted slivered almonds

  • Extra lemon zest (optional)

Method:

1. Make the lemon cream

  1. In a mixing bowl, whisk the mascarpone until smooth and airy.

  2. Add the yoghurt, lemon curd, allulose/sugar, lemon zest, vanilla, and salt.

  3. Fold gently until creamy and fully combined — it should be light, silky and spoonable.

  4. Taste and adjust sweetness or lemon zest if needed.

2. Make the soak

  1. Combine the limoncello (or alcohol-free alternative), water, lemon juice and sweetener.

  2. Stir until dissolved.

  3. Taste — it should be bright, lemony and lightly sweet.

3. Layer the tiramisu

If using a square tin:

  1. Quickly dip each ladyfinger into the lemon soak — don’t let them get soggy.

  2. Arrange a full layer in the base of your tin.

  3. Spoon over half the lemon cream.

  4. Add small blobs of lemon curd and swirl gently with a knife.

  5. Repeat with another layer of dipped ladyfingers and the remaining cream.

  6. Smooth the top.

If serving in dessert bowls/glasses:
Use the rim of the glass to cut circles out of soaked ladyfingers, then layer cream + ladyfingers + lemon curd swirl directly into the bowls.

4. Chill

Refrigerate for at least 4 hours, ideally overnight, so the flavours settle and the layers soften.

5. Finish + serve

Just before serving:

  • Scatter over toasted slivered almonds

  • Add a little extra lemon zest if you like

Scoop into bowls or spoon into your bowls/glasses.

Notes & Variations:

  • Sweetener:
    I used allulose (SweetWay) to keep it a little lighter, but sugar works perfectly too.

  • Alcohol-free:
    Replace limoncello with lemon-vanilla soak (instructions above).

  • Extra lemon hit:
    Add ½ tsp lemon extract to the cream.

  • Very light version:
    Use 50/50 mascarpone–yoghurt and fold in ¼ cup softly whipped cream.

  • Nut-free topping:
    Replace almonds with crumbled shortbread or crushed meringue.

Sophie Benbow
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