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Yogurt Lemon Tiramisu

PREP TIME 20 minutes
Chill time 4 hours
TOTAL TIME 4 hours 20 minutes
servings9 servings
Layered with thick yogurt, lemon curd, and soft ladyfingers for a creamy, tangy dessert that’s just as rich and decadent as the classic.
Close-up of a slice of no-bake lemon tiramisu made with ladyfingers, lemon curd, and creamy yogurt, topped with candied lemon slices.

Watch how to make the recipe

Ingredients

For the yogurt mixture

  • 2 cups (500 g) thick Greek yogurt (see note 1 if using Greek style or plain)
  • 1 cup (240 g) lemon curd, cooled (homemade or store- bought)
  • 3 Tablespoons (25 g) powdered sugar, sifted (icing sugar)
  • zest of 1 lemon

For dipping the ladyfingers

  • 3 Tablespoons (45) ml lemon juice
  • ½ cup (120 ml) light tea or water, for dipping (I used Earl Grey Tea)
  • 24 ladyfingers (1 pack Savoiardi, 7 oz / 200 g (see note 2)

Optional topping

  • ½ cup (120 g) lemon curd, for spreading or drizzling
Instructions
  • Use an 8×8 inch (20×20 cm) square pan or similar (see note 3)

Yogurt mixture

  • Whisk together the yogurt, lemon curd, powdered sugar, and lemon zest until smooth. Set aside

For dipping the ladyfingers

  • In a shallow bowl, stir together the lemon juice and tea (or water).

Assemble

  • Layer 1: Dip 12 ladyfingers, one at a time, for 1–2 seconds each, and place in a single layer in the pan. Don’t soak them all at once or they’ll get soggy.
  • Spread half of the yogurt mixture over the ladyfingers.
  • Layer 2: Dip and arrange the remaining 12 ladyfingers in a second layer.
  • Spread the rest of the yogurt mixture evenly to the edges.
  • Leave it smooth and creamy, it sets beautifully on its own.

Optional topping

  • If you have extra lemon curd, spread about ½ cup (120 g) over the final yogurt layer before chilling. Or drizzle a few spoonfuls before or after chilling.

Chill

  • Chill the tiramisu at least 4 hours, preferably overnight before slicing
  • Use a sharp knife dipped in hot water and wiped clean between each slice.

Texture tips

  • After 4 hours, the tiramisu is creamy but still sliceable.
  • Overnight chilling gives firmer layers and cleaner slices.
  • For the neatest squares, freeze for 20-30 minutes before slicing.

Garnish (optional)

Recipe Notes
1. Yogurt: If using plain or Greek-style yogurt, strain until thick (see post for how-to).
2. Ladyfingers: Classic store-bought Savoiardi (ladyfingers) are egg-based. For an egg-free version, you can use my Egg-Free Condensed Milk Lemon Cake cut into fingers, it holds up perfectly.
3.This recipe is written for an 8×8 inch (20×20 cm) square pan. It uses 24 ladyfingers total (12 per layer) and gives thick, creamy layers.
  • 9×5×2.75 in (23×13.5×6 cm): Shown in photos. Uses 20 ladyfingers (10 per layer). Works perfectly with the same amount of filling.
  • 9×13 in (23×33 cm): Great for a crowd. Use about 45 ladyfingers (2 layers) and double the filling.
For step-by-step photos, see post above.