We’ve always been fans of twisting classic desserts, and our Lemon Raspberry Tiramisu recipe does just that with a burst of fresh, vibrant flavors. Imagine layers of creamy mascarpone infused with zesty lemon and sweet raspberries, offering a lighter take on the Italian favorite that’s perfect for summer soirees.
This easy variation keeps the indulgent spirit of traditional tiramisu while adding a fruity punch that’ll wow your guests. We’re excited to share how simple it is to create this showstopper at home.
Ingredients
In our Lemon Raspberry Tiramisu recipe, we select high-quality ingredients that blend creamy textures with bright, zesty flavors to elevate this summer favorite. Below, we list them in the order they’re used, with precise measurements and prep notes for seamless preparation.
- Ladyfingers: 200 grams, whole and ready for soaking to form the base layer.
- Fresh raspberries: 2 cups, washed and gently patted dry, with ½ cup reserved for garnish to add a burst of tart sweetness.
- Lemons: 3 medium, zested to yield 2 tablespoons of zest and juiced to get ¼ cup of fresh juice, infusing the dessert with vibrant citrus notes.
- Mascarpone cheese: 500 grams, softened at room temperature for easy whipping into a smooth, luxurious cream.
- Eggs: 4 large, separated into yolks and whites, ensuring the yolks are at room temperature for optimal emulsification.
- Granulated sugar: 1 cup, divided evenly (½ cup for the yolks and ½ cup for the whites) to achieve the perfect balance of sweetness.
- Heavy whipping cream: 1 cup, chilled to whip into stiff peaks for added lightness and volume.
- Vanilla extract: 1 teaspoon, pure and high-quality, to enhance the overall flavor profile with subtle warmth.
Required Tools and Equipment
To prepare our Lemon Raspberry Tiramisu, we need a selection of essential tools and equipment that ensure smooth assembly and perfect results. Building on the ingredients we’ve outlined, these items help us blend creamy textures with zesty flavors effortlessly.
Here’s a detailed list of the key tools, organized by their primary use in the recipe:
- Mixing Bowls: We recommend using two or three medium-sized stainless steel or glass mixing bowls. These are crucial for separating and whipping ingredients like eggs and heavy cream without cross-contamination.
- Electric Mixer or Hand Whisk: An electric mixer with beaters works best for achieving stiff peaks in the whipped cream and mascarpone mixture. If you prefer a hand whisk, opt for a sturdy one to save time and effort during the beating process.
- Microplane Zester or Grater: For our zesty lemon component, a microplane zester is ideal as it finely grates the lemon peel, releasing maximum flavor without the bitter pith.
- Fine Mesh Sieve: We use this to sift powdered sugar or strain raspberry puree, ensuring a smooth, lump-free filling that enhances the dessert’s silky texture.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so invest in a set of precise measuring cups and spoons for ingredients like sugar and vanilla extract.
- Rubber Spatula: This flexible tool helps us gently fold in raspberries and lemon zest into the mascarpone mixture, preventing over-mixing and maintaining the dessert’s light, airy consistency.
- 9×13 Inch Baking Dish or Trifle Bowl: A clear glass trifle bowl showcases the layers beautifully, but a standard baking dish works for everyday preparation, allowing the tiramisu to set properly in the refrigerator.
- Refrigerator: Essential for chilling the assembled dessert, we suggest using a standard fridge to let flavors meld for at least 4 hours, resulting in a refreshingly cool treat.
| Tool/Item | Estimated Cost (USD) | Primary Use |
|---|---|---|
| Mixing Bowls (set of 3) | 10-20 | Mixing and whipping ingredients |
| Electric Mixer | 20-50 | Beating cream and eggs |
| Microplane Zester | 10-15 | Grating lemon peel |
| Fine Mesh Sieve | 5-10 | Sifting and straining |
| Measuring Cups and Spoons | 5-15 | Accurate measuring |
| Rubber Spatula | 5-10 | Folding mixtures |
| Baking Dish or Trifle Bowl | 10-25 | Assembling and chilling |
| Refrigerator | 500+ (if needed) | Chilling the final dessert |
Instructions
We love how this Lemon Raspberry Tiramisu brings a fresh twist to the classic dessert, combining zesty lemon and sweet raspberries for a light, indulgent treat. Let’s guide you through the simple, step-by-step process to create this vibrant dessert at home.
Prepare the Lemon Raspberry Mixture
First, we zest and juice the lemons to capture their bright, citrusy essence. In a large mixing bowl, combine 2 large eggs and 1/2 cup granulated sugar, then beat with an electric mixer on medium speed for 3-5 minutes until the mixture turns pale yellow and forms soft peaks, creating a fluffy base that adds lightness to our Lemon Raspberry Tiramisu.
Next, fold in 8 ounces mascarpone cheese using a rubber spatula, ensuring it’s fully incorporated for a creamy texture that balances the tart flavors. Gently stir in the zest from 2 lemons and juice from 1 lemon for a zesty burst, then add 1 cup fresh raspberries, lightly mashing a few to release their juices while keeping others whole for texture. In a separate bowl, whip 1 cup heavy whipping cream with 1 teaspoon vanilla extract until stiff peaks form, then fold this into the mixture for a velvety consistency that evokes the rich, airy feel of traditional tiramisu with a fruity lift.
Assemble the Tiramisu
To build the layers, we start by dipping 24 ladyfingers into a mixture of 1/2 cup fresh lemon juice and 1/2 cup water for just 2-3 seconds each, ensuring they’re soaked but not soggy to maintain their crisp structure in our Lemon Raspberry Tiramisu.
In a 9×9-inch baking dish, arrange a single layer of the soaked ladyfingers at the bottom. Spread half of the lemon raspberry mixture over them evenly, then scatter 1/2 cup fresh raspberries on top for a pop of color and tartness. Repeat with another layer of dipped ladyfingers and the remaining mixture, finishing with a generous sprinkle of fresh raspberries and a light dusting of powdered sugar for visual appeal. This layering technique creates a harmonious blend of creamy, fruity, and citrusy elements that will delight your senses with every bite.
Chill the Dessert
Once assembled, we cover the dish with plastic wrap and refrigerate the Lemon Raspberry Tiramisu for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to firm up.
During chilling, the dessert develops a perfect balance of soft, creamy layers and subtle tartness from the raspberries and lemon, enhancing its refreshing appeal for summer occasions. Before serving, we remove it from the fridge and let it sit at room temperature for 10-15 minutes to optimize the flavors, ensuring a cool, invigorating experience that makes this treat a standout.
Make-Ahead Instructions
One of the beauties of our Lemon Raspberry Tiramisu is its flexibility for advance preparation, allowing flavors to meld and intensify for a more refreshing, zesty burst with every bite. We recommend planning ahead to save time on the day of your gathering, ensuring the creamy mascarpone layers and tart raspberry notes shine through perfectly.
Preparing Components in Advance
To streamline assembly, prepare individual elements up to 24 hours before serving:
- Lemon Raspberry Mixture: After beating the eggs and sugar, fold in the mascarpone, lemon zest, and juice as outlined in our step-by-step instructions. Store this mixture in an airtight container in the refrigerator. It will maintain its smooth, velvety texture for up to 1 day, preventing any separation.
- Whipped Cream Layer: Whip the heavy cream and vanilla extract separately and refrigerate it in a covered bowl. This keeps it light and fluffy, ready for quick incorporation.
- Ladyfingers and Fruit: Do not dip the ladyfingers in advance, as they can become overly soggy. Instead, keep fresh raspberries washed and dried in the fridge, and have your lemon juice mixture ready to go.
Assembling and Chilling
Assemble the full dessert 4 to 24 hours ahead for optimal results:
- Dip and Layer: Quickly dip the ladyfingers in the lemon juice mixture, then layer them with the prepared lemon raspberry mixture and raspberries in your baking dish or trifle bowl.
- Chill Thoroughly: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours. Our tip: Chilling overnight enhances the vibrant lemon-raspberry fusion, making the dessert even more irresistible with its cool, tangy sweetness.
- Storage Duration: For make-ahead planning, refer to the table below for recommended chilling and storage times to preserve freshness and texture.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigerator (chilled) | Up to 24 hours | Allows flavors to fully develop; keeps the dessert firm and ready to serve. |
| Freezer (if needed) | Up to 1 month | Ideal for long-term planning; thaw in the fridge overnight before serving to maintain creamy consistency. |
Serving Tips
When you’re ready to serve, remove the tiramisu from the refrigerator and let it sit at room temperature for 10-15 minutes. This step ensures the Lemon Raspberry Tiramisu reaches its peak—delivering a perfectly balanced, indulgent experience with bright citrus notes and juicy raspberry pops. Avoid garnishing with powdered sugar until just before serving to keep it fresh and visually appealing.
Conclusion
We’ve shared our take on this Lemon Raspberry Tiramisu, blending classic indulgence with fresh summer vibes. It’s a simple way to elevate your gatherings and create lasting memories.
Try it soon and discover how a few key ingredients transform into something truly special—we’re confident it’ll become a favorite in your recipe collection.
Frequently Asked Questions
What are the key ingredients for Lemon Raspberry Tiramisu?
The main ingredients include ladyfingers, fresh raspberries, lemons, mascarpone cheese, eggs, granulated sugar, heavy whipping cream, and vanilla extract. These high-quality items blend creamy textures with zesty lemon and sweet raspberry flavors, ensuring a refreshing twist on traditional tiramisu.
What tools are needed to prepare Lemon Raspberry Tiramisu?
Essential tools include mixing bowls, an electric mixer or hand whisk, a microplane zester, a fine mesh sieve, measuring cups and spoons, a rubber spatula, and a baking dish or trifle bowl. These help achieve smooth assembly and perfect results, with most items available affordably at under $20 each.
How do I make Lemon Raspberry Tiramisu?
Start by zesting and juicing lemons, then beat eggs and sugar, fold in mascarpone and raspberries. Dip ladyfingers in lemon juice mixture, layer with the cream mixture, and top with fresh raspberries. Chill for at least four hours to meld flavors. The process takes about 30 minutes of prep plus chilling time.
Can I make Lemon Raspberry Tiramisu ahead of time?
Yes, prepare the lemon raspberry mixture and whipped cream up to 24 hours in advance for easy assembly. Avoid dipping ladyfingers early to prevent sogginess. Assemble the dessert and chill for at least four hours, or overnight for better flavor. This makes it ideal for summer gatherings.
How should I store Lemon Raspberry Tiramisu?
Store in the refrigerator for up to 24 hours to keep it fresh. For longer storage, freeze for up to a month and thaw in the fridge before serving. Let it sit at room temperature for 10-15 minutes prior to serving for the best taste and texture.
What makes this Lemon Raspberry Tiramisu different from the traditional version?
This version adds zesty lemon and sweet raspberries for a lighter, refreshing twist, perfect for summer. It retains the creamy mascarpone and indulgent essence of classic tiramisu but incorporates fruity flavors, making it easier to prepare at home while offering a vibrant alternative.