Lemon raspberry tiramisu with lemon curd

Let me start by saying that you must try this tiramisu at least once. Whether that’s this weekend, next month, or during the holidays in December, you’ll want to taste this lemon raspberry tiramisu.

It’s easy to make and absolutely delicious. Although it doesn’t contain alcohol or raw eggs, you wouldn’t know it because it tastes like a real tiramisu. I decided to make the traditional tiramisu version (in terms of presentation not in terms of flavor!) because we’ve never done that before on the blog. The mascarpone set well, and the pieces were easy to cut. It’s a perfect tiramisu to serve and turn your plate into a party.

Why this recipe works

• Refreshing – yes a tiramisu can be refreshing! With the delicious combination of raspberry and lemon this is one of my favorite tiramisu flavors
• No eggs – I like to make my tiramisu without raw eggs. That makes it perfectly suitable for anyone!

Recipe ingredients

• mascarpone – mascarpone cream is the essential young cheese to use for tiramisu. It’s just not the same without it.
• heavy cream – or whipped cream. That gives the lemon-raspberry tiramisu it’s light and fluffy end result
• lemon curd – the lemon curd flavors the mascarpone in a big way! You can add a bit of lemon zest if you want for added lemon flavor
• ladyfingers – no tiramisu would be complete without a layer of the lady fingers
• raspberries – this raspberry version uses fresh berries but you can also use frozen berries if you want. If you do make sure they are defrosted and that any excess juices are drained. You can definitely use the frozen raspberries for the sauce.
• chocolate – for the topping I’ve used white chocolate but feel free to use any other kind of chocolate you like.

More tiramisu recipes

• Strawberry tiramisu
• Classic tiramisu
• Limoncello tiramisu

How to make the lemon raspberry tiramisu

Step 1: Mix the mascarpone

In a mixing bowl of the stand mixer with a whisk attachment add the mascarpone cheese, heavy cream, lemon curd, and one tablespoon of sugar. Whisk this until you have stiff peaks and the mixture is smooth and creamy.

Step 2: Make the dipping mixture and build the layers

For the raspberry dipping sauce you mash the thawed raspberries with a little bit of water. Dip each ladyfinger into the mixture and place them in a single layer at the bottom of a serving bowl. Spread a little less than half of the mascarpone mixture over the cookies and smooth the layer.

Add a few fresh raspberries, flatten them a little with your hand before adding so they merge with the layers more easily. Instead of mixing the raspberries with water you can also use a bit of orange juice instead. Now repeat this step and finish all your ingredients.

Step 3: Add a topping

The last step is to scatter the remaining raspberries over the top of the tiramisu. Crumble one of the ladyfingers and sprinkle that over the berries. Refrigerate the tiramisu for at least an hour.

Step 4: Make the raspberry sauce

This tiramisu recipe is already delicious as it is but you can enhance it further by including the raspberry sauce. Add the frozen raspberries to a small saucepan and add the sugar. Bring to the boil. Mix the cornstarch with a bit of water to smooth out any lumps and add to the pan. Simmer until the sauce thickens. Pour into a small bowl and let it cool down.

Step 5: Serve

Once the tiramisu has set slice it into 4-6 pieces and serve with the raspberry sauce. Scrape a sharp knife over a chocolate bar and sprinkle those on top.

​Storing the lemon raspberry tiramisu

You can store the raspberry tiramisu in the fridge covered with plastic wrap for about 2-3 days.

It’s best not to freeze the tiramisu as the structure of the cream will change. It’s best eaten from the fridge!