Lemon Tiramisu

Lemon Tiramisu

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Lynette !


This makes 24 "shooter size" desserts. You can make them larger in an ice-cream dish, just adjust the amount of raspberries and mint on top. Be sure to use the soft ladyfingers that you find in the bakery, deli, or produce section of the grocery store. Cook time is chill time.


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30 Min
2 Hr


  • 8 oz
    mascarpone cheese
  • 1/2 c
  • 2 tsp
    vanilla extract
  • 1 c
    whipping cream
  • 2 pkg
    soft ladyfingers, 3 oz pkgs
  • 24
    1-ounce shot glasses
  • 1 1/2 c
    quick and easy lemon curd (recipe on just a pinch)
  • 24
    fresh raspberries
  • 24 small
    fresh mint sprigs

How to Make Lemon Tiramisu


  1. Stir together the first 3 ingredients just until blended.
  2. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon the mixture into a zip-top plastic freezer bag. (Do not seal). Snip 1 corner of the bag to make a 1/2 inch hole.
  3. Cut ladyfingers in half crosswise. Press 1 ladyfinger half into the bottom of each shot glass. Spoon 1 1/2 teaspoon lemon curd into each glass. Pipe a small amount of mascarpone mixture into each glass. Repeat the layers once with remaining ladyfingers, lemon curd, and mascarpone mixture. Top each with 1 raspberry and 1 mint sprig. Cover and chill 2 hours.

Printable Recipe Card

About Lemon Tiramisu

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: American

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