We’ve always been fans of twisting classic desserts, and our Lemon Raspberry Tiramisu is a vibrant spin on the Italian favorite. Imagine layers of creamy mascarpone infused with zesty lemon and tart raspberries, creating a refreshing treat that’s worlds away from the traditional coffee version.
This easy recipe brings bold flavors to your table, perfect for summer parties or a simple weeknight indulgence. We’ll guide you through making it so you can impress friends and family with our foolproof method.
Ingredients
In our Lemon Raspberry Tiramisu recipe, we select high-quality ingredients to capture the vibrant zesty lemon and tart raspberry flavors that make this dessert a refreshing twist on the classic. Below, we list the ingredients in the order they are used, with precise measurements and any necessary prep notes for accuracy and ease.
- Ladyfingers: 200g (about 24 pieces), used as the base layers—ensure they are crisp for optimal soaking.
- Fresh raspberries: 200g, divided for layering and topping—we recommend rinsing and patting them dry to preserve their tartness and texture.
- Lemons: 2 medium, zested and juiced—zest finely for the cream mixture and juice for soaking to infuse bright citrus notes.
- Eggs: 3 large, separated—yolks for the cream base and whites whipped to stiff peaks for lightness.
- Granulated sugar: 100g, divided (75g for the cream and 25g for the egg whites)—use fine sugar to dissolve quickly and achieve smooth consistency.
- Mascarpone cheese: 250g, at room temperature for easy blending into the cream mixture, ensuring a creamy texture.
- Heavy whipping cream: 200ml, chilled—we chill it beforehand to whip to soft peaks for added volume and richness.
- Vanilla extract: 1 teaspoon, pure variety for authentic flavor enhancement in the cream.
- Powdered sugar: 2 tablespoons, for dusting the final layers—sift it to avoid clumps and add a subtle sweetness.
Tools and Equipment
With our fresh ingredients lined up, we’re ready to gather the essential tools and equipment that make preparing Lemon Raspberry Tiramisu straightforward and efficient. Having the right items on hand ensures precise assembly and helps us achieve that perfect balance of creamy layers and vibrant flavors.
To keep things organized, we’ve compiled a list of the key tools below, grouped by category for easy reference. Each tool is noted with its primary use in this recipe to help you prepare effectively.
Essential Kitchen Tools
- Mixing Bowls: A set of two to three bowls in various sizes (medium and large) for combining ingredients like mascarpone, eggs, and whipped cream. Opt for stainless steel or glass for easy cleaning and temperature control.
- Electric Mixer or Hand Whisk: Ideal for whipping heavy cream and mascarpone to a light, airy consistency. We prefer an electric mixer for speed, but a sturdy whisk works if you’re aiming for a hands-on approach.
- Zester or Microplane: Essential for grating lemon zest to infuse our dessert with bright, citrusy notes. Use a fine zester to avoid bitter pith and maximize flavor extraction.
- Fine-Mesh Sieve: For sifting powdered sugar and straining raspberry puree, ensuring a smooth texture in every layer.
Preparation and Assembly Tools
- Measuring Cups and Spoons: Accurate measurement is key for ingredients like sugar and vanilla extract. We recommend a set with both dry and liquid options for precision.
- Saucepan: A small to medium saucepan for gently heating sugar and eggs if needed, helping to create a stable base without curdling.
- Knife and Cutting Board: Use a sharp knife for slicing fresh raspberries and lemons. A non-slip cutting board keeps things safe and efficient during prep.
Serving and Storage Tools
- Serving Dish or Individual Glasses: Clear glass trifle dishes or ramekins showcase the beautiful layers of our Lemon Raspberry Tiramisu. Choose options that hold at least 4-6 servings for presentation.
- Refrigerator or Chiller: Not a tool per se, but essential for setting the dessert. Ensure you have space to chill for at least 4 hours to firm up the layers.
| Tool Category | Recommended Option | Budget Alternative | Key Benefit |
|---|---|---|---|
| Mixing | Electric Mixer | Hand Whisk | Faster whipping for fluffier results |
| Zesting | Microplane Zester | Box Grater (fine side) | Precise zest without bitterness |
| Measuring | Digital Scale with Cups/Spoons | Standard Measuring Set | Ensures accuracy for consistent flavor |
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating our Lemon Raspberry Tiramisu with simple, precise steps to achieve a creamy, zesty dessert that bursts with flavor.
Prep Work
Before assembling, we prepare the key components to ensure our Tiramisu has vibrant, balanced tastes. Start by zesting the lemons: Using a microplane or zester, carefully remove the zest from 2 large lemons to yield about 2 tablespoons, avoiding the bitter white pith for a bright, citrusy essence that enhances the tartness.
Next, we juice the lemons: Cut the zested lemons in half and squeeze them to obtain 1/4 cup of fresh juice, straining out any seeds for a smooth mixture.
In a large mixing bowl, we separate 4 eggs, placing the yolks in one bowl and the whites in another. For the yolks, whisk them with 1/2 cup of granulated sugar until pale and fluffy—about 3-5 minutes with an electric mixer on medium speed—to create a rich base.
In a separate bowl, beat 8 ounces of mascarpone cheese until smooth, then gently fold in 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, the lemon zest, and 2 tablespoons of lemon juice until fully combined for a luxurious, creamy layer.
For the raspberries, rinse 2 cups of fresh raspberries under cold water and pat them dry with a paper towel. Gently mash 1/2 cup of them to release their juices, setting aside the rest whole to add a tart, fruity contrast.
Assembling the Dessert
With our components ready, we layer the dessert for that signature Tiramisu structure, building flavors that mingle into a refreshing, multi-textured treat.
Begin by dipping 24 ladyfingers into a mixture of 1 cup water, 1/4 cup lemon juice, and 2 tablespoons sugar—quickly submerging each for 2-3 seconds to soften them without making them soggy, then arranging a single layer in the bottom of your serving dish for a citrus-infused base.
Spread half of the mascarpone cream mixture evenly over the ladyfingers, using a spatula to create a smooth, velvety layer that promises a melt-in-your-mouth experience.
Scatter half of the fresh raspberries—both whole and mashed—over the cream, allowing their tart juices to seep in and add a pop of color and tang that complements the lemon’s zestiness.
Repeat the layers: Dip another 24 ladyfingers as before and place them on top, followed by the remaining mascarpone mixture and the rest of the raspberries, finishing with a light dusting of 2 tablespoons powdered sugar for a sweet, elegant finish that enhances the dessert’s visual appeal.
Chilling
To set the flavors and achieve the perfect creamy texture, we chill the assembled Tiramisu, allowing the layers to meld into a harmonious blend.
Cover the dish with plastic wrap and refrigerate for at least 4 hours—or ideally overnight—to firm up the cream and intensify the lemon-raspberry notes, ensuring each bite delivers a cool, refreshing sensation.
Before serving, remove from the fridge and let it sit at room temperature for 10-15 minutes to soften slightly, then slice and enjoy the dessert’s silky layers and fruity bursts for the best taste and presentation.
Make-Ahead and Storage
One of the beauties of our Lemon Raspberry Tiramisu is its flexibility for make-ahead preparation, allowing the zesty lemon and tart raspberry flavors to meld into a creamy, irresistible harmony. We suggest assembling the entire dessert up to 24 hours in advance to enhance its texture and taste. Start by following the assembly steps from our instructions section, then cover the dish tightly with plastic wrap or transfer it to an airtight container. Refrigerate immediately to maintain the fresh, vibrant notes of the raspberries and the smooth mascarpone layers. This approach not only saves time on the day of your gathering but also ensures each bite delivers a perfectly chilled, refreshing burst of citrus and berry goodness.
For optimal storage of leftovers, we advise keeping your Lemon Raspberry Tiramisu in the refrigerator to preserve its delicate structure and prevent sogginess in the ladyfingers. Always use an airtight container to avoid absorbing odors from other foods, and consume within 3 to 5 days for the best flavor and safety. If you notice any signs of spoilage such as off odors or mold, discard immediately.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerated (in an airtight container) | 3 to 5 days | Keep away from strong odors; serve chilled for optimal creaminess. |
| Not recommended | Do not freeze | Freezing can alter the texture, making the mascarpone weepy and the ladyfingers mushy. |
Conclusion
We’ve loved exploring this fresh twist on tiramisu with our Lemon Raspberry version
and we’re confident it’ll become your new favorite.
It’s a simple way to bring vibrant flavors to any occasion
helping you create memorable moments with loved ones.
Give it a try and let us know how yours turns out
we’re sure it’ll impress every time.
Frequently Asked Questions
What is Lemon Raspberry Tiramisu?
Lemon Raspberry Tiramisu is a fresh twist on the classic Italian dessert, swapping coffee for zesty lemon and tart raspberries. It features creamy mascarpone mixed with lemon zest and juice, layered with ladyfingers and fresh berries for a vibrant, refreshing treat. Perfect for summer gatherings, it’s easy to make and delivers a delightful balance of flavors.
What ingredients are needed for Lemon Raspberry Tiramisu?
You’ll need ladyfingers, fresh raspberries, lemons, eggs, granulated sugar, mascarpone cheese, heavy whipping cream, vanilla extract, and powdered sugar. Use precise measurements like 1 cup raspberries, 2 lemons, and 8 oz mascarpone for best results. Fresh ingredients ensure the zesty lemon and tart berry flavors shine through in this simple recipe.
What tools are required to make Lemon Raspberry Tiramisu?
Essential tools include mixing bowls, an electric mixer or hand whisk, a zester or microplane for lemons, measuring cups and spoons, and a serving dish. Preparation tools like a whisk help with eggs and cream, while assembly requires a dish for layering. These items streamline the process for perfect creamy layers and vibrant flavors.
How do I prepare Lemon Raspberry Tiramisu?
Start by zesting and juicing lemons, then whisk eggs and sugar until fluffy. Mix in mascarpone, cream, and vanilla for the base. Dip ladyfingers in lemon juice, layer with the cream mixture and raspberries, and chill for at least a few hours. This step-by-step method ensures a creamy, flavorful dessert ready to impress.
Can I make Lemon Raspberry Tiramisu ahead of time?
Yes, assemble it up to 24 hours in advance to let flavors meld and texture improve. Cover tightly and refrigerate. This makes it ideal for parties, as chilling enhances the creamy consistency without compromising taste.
How should I store Lemon Raspberry Tiramisu?
Store leftovers in an airtight container in the refrigerator for 3 to 5 days to keep it fresh and flavorful. Avoid freezing, as it can alter the texture. For best results, cover the dish tightly to maintain the dessert’s creamy layers and vibrant lemon-raspberry taste.