Name: Raspberry Lemon Tiramisu – A Bright & Creamy No-Bake Delight
Prep time: 25 min
Cook time: 5 min
Total time: PT-486544H56M30S
Cuisine: Italian-American
Ingredients: 1 cup fresh or frozen raspberries; ¼ cup sugar; 1 tsp lemon juice; ¼ cup water; 16 oz mascarpone cheese; 1 tsp vanilla extract; 1 tsp lemon zest; 1 cup whipping cream; ¼ cup sugar; 2 packages ladyfingers; 1 cup lemon curd; 2 pints raspberries (for garnish)

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A Personal Twist on Raspberry Lemon Tiramisu
– Memories of Spring Flavors
From the moment the first warm breeze of spring hits the kitchen window, I start dreaming of bright flavors—and raspberry lemon tiramisu always tops the list. This dessert was born from a simple craving for something creamy, fruity, and refreshing that didn’t require turning on the oven. I remember stumbling upon baskets of ripe raspberries and a fresh batch of homemade lemon curd on the counter, and just like that, a new favorite was created.

raspberry lemon tiramisu in spring setting

There’s something magical about combining the tart burst of raspberries with the silky richness of mascarpone and the sunny zing of lemon. It reminds me of weekend brunches, lazy afternoons, and the smell of citrus zest that lingers in the air. When I served this raspberry lemon tiramisu at a family dinner, the bright red and yellow layers drew every eye to the dessert table before the first bite was even taken.

And let me tell you—this isn’t your traditional tiramisu. There’s no coffee or cocoa, and definitely no bitter aftertaste. Instead, it’s a fresh, fruity spin layered with raspberry puree–soaked ladyfingers, lemon curd, and a cloud of mascarpone cream. It’s easy to assemble, doesn’t require baking, and sets beautifully in the fridge.

Whether you’re hosting friends or just want a pretty pick-me-up at home, raspberry lemon tiramisu delivers flavor, elegance, and comfort in every bite. It’s a showstopper that doesn’t demand hours in the kitchen—exactly the kind of dessert I love sharing on DinnerScoop and one I hope will become a staple in your spring and summer rotation. Want to make it even more exciting? Pair it with my strawberry shortcake crumble bars for a full fruity spread!

Building the Layers of Flavor
– Essential Ingredients for Success
At the heart of every great raspberry lemon tiramisu is balance—between tangy and sweet, creamy and fruity. The key players start with ladyfingers, those delicate sponge-like cookies that soak up flavor without turning to mush. Instead of the usual coffee dip, we make a quick raspberry sauce using fresh or frozen raspberries, sugar, and lemon juice. It’s vibrant, slightly tart, and the perfect contrast to the luscious mascarpone filling.

Speaking of mascarpone, make sure it’s at room temperature for smooth blending. Whip it with a bit of vanilla, lemon zest (preferably from Meyer lemons for a floral touch), and gently fold in whipped cream. This filling becomes the creamy body of your tiramisu. Then there’s lemon curd—homemade if possible, but store-bought works well too. It brings that zesty pop that defines this version of the dessert.

Don’t forget fresh raspberries for layering and garnish. Their bright color and soft bite add both beauty and texture. When combined in layers, each spoonful delivers the full spectrum of flavor—tart, creamy, sweet, and citrusy.

– Smart Swaps and Options
No fresh raspberries? Frozen ones work perfectly—just thaw them first so the puree isn’t watery. Can’t make lemon curd from scratch? Choose a high-quality jarred version with real lemon juice. For a twist, try folding limoncello into your raspberry sauce or soaking the ladyfingers in it for an adult-friendly touch.

Need it dairy-free? Use coconut cream and a plant-based cream cheese alternative for a similarly creamy filling. Want more crunch? Add crushed amaretti or pistachios between layers. Raspberry lemon tiramisu is incredibly adaptable, which makes it ideal for all kinds of gatherings—or simply to satisfy that citrus-berry craving.

Step-by-Step Raspberry Lemon Tiramisu
– The Prep Work
The magic of raspberry lemon tiramisu lies in the layering—but before you build, a little prep goes a long way. Start with the raspberry puree: in a saucepan, combine raspberries (fresh or frozen), sugar, lemon juice, and a splash of water. Simmer gently until the berries break down, then blend until smooth. This fruity sauce is what gives your ladyfingers their tart and juicy flavor.

Next, whip your cream until soft peaks form. In a separate bowl, stir the mascarpone with vanilla and lemon zest. Gently fold in the whipped cream—start with a third to loosen the texture, then incorporate the rest carefully to maintain the fluffiness. You want a thick, velvety filling that’s spoonable but not stiff.

If you’re using homemade lemon curd, make sure it’s cooled. Store-bought curd should be at room temperature for easier spreading. Once all your components are ready, line up your 8×8 or trifle dish, ladyfingers, raspberry sauce, mascarpone mixture, lemon curd, and fresh berries. It’s assembly time!

– Layer Like a Pro
Begin by dipping each ladyfinger briefly into the raspberry sauce—don’t soak them too long or they’ll fall apart. Line the bottom of your dish with a single layer. Spread half the mascarpone filling over the ladyfingers, followed by dollops of lemon curd. Swirl gently with a spatula if you like a marbled effect. Top with fresh raspberries.

Repeat the process: another layer of soaked ladyfingers, remaining mascarpone, more lemon curd, and berries. Smooth the top, then cover and refrigerate for at least 4 hours, preferably overnight. This resting time helps the layers meld and set into that classic tiramisu texture—soft, creamy, and sliceable.

Looking for a fun variation? My lemon blueberry trifle uses a similar layering approach and is another springtime stunner. Whether you serve it in a pan, glass jars, or a tall trifle bowl, raspberry lemon tiramisu is always a showstopper.

Making Raspberry Lemon Tiramisu Ahead
– Chill Time Matters
Raspberry lemon tiramisu is one of those desserts that gets better with time. Once assembled, it needs a solid 4 hours in the fridge to set—but if you can let it rest overnight, even better. That extended chill allows the ladyfingers to soak up the raspberry puree fully and for the mascarpone and lemon curd layers to firm up just enough to slice cleanly while staying creamy.

When ready to serve, take it out of the fridge about 10–15 minutes in advance to take the chill off without losing structure. This makes the texture extra dreamy, and the lemon flavor really pops. Use a sharp knife or spoon for smooth portions, and wipe between cuts for a clean look. You’ll see the gorgeous layers of pink, yellow, and cream come to life on the plate.

– Serving & Storing Leftovers
Garnishing your tiramisu takes it from pretty to presentation-perfect. Scatter extra raspberries on top, add a few curls of lemon zest, or even tuck in a sprig of mint for a fresh finish. Want to get fancy? Dust with a bit of powdered sugar just before serving.

If you’ve got leftovers, cover the dish tightly with plastic wrap or transfer slices into an airtight container. It’ll keep well for up to 3 days in the fridge. The ladyfingers will continue to soften slightly, but the flavor stays vibrant. Avoid freezing—it compromises the texture of the cream and curd.

Frequently Asked Questions

What makes raspberry lemon tiramisu different from classic tiramisu?
Unlike the traditional Italian version that features espresso-soaked ladyfingers and cocoa powder, raspberry lemon tiramisu skips the coffee and cocoa altogether. Instead, it layers ladyfingers soaked in raspberry puree, a zesty lemon curd, and a light mascarpone-whipped cream filling. The result is a bright, fruity, no-bake dessert perfect for spring and summer.

Can I use frozen raspberries in lemon tiramisu?
Yes, frozen raspberries work perfectly for the raspberry sauce layer. Just make sure to thaw them first and drain off excess liquid before simmering them with sugar and lemon juice. Frozen raspberries are ideal for sauces and purees and deliver great flavor year-round.

Does raspberry lemon tiramisu contain coffee or alcohol?
No coffee is used in this recipe, and it can be completely alcohol-free as well. However, for a grown-up twist, you can soak the ladyfingers in a splash of limoncello or raspberry liqueur. If serving kids or avoiding alcohol, stick to the raspberry puree for soaking.

How long should I chill raspberry lemon tiramisu before serving?
The dessert should chill for a minimum of 4 hours to set properly. For best results and clean slices, let it rest overnight in the refrigerator. The chill time allows the flavors to meld and the texture to firm up just enough for spooning or slicing.

Conclusion
Raspberry lemon tiramisu is more than just a dessert—it’s a celebration of color, flavor, and ease. With its no-bake simplicity and fresh, tangy profile, it brings a modern twist to a classic Italian treat. Whether you’re looking to impress guests at a spring brunch or simply craving something fruity and creamy, this dessert delivers every time.

Its versatility means you can make it your own—swap ingredients, scale it for a crowd, or layer it into individual jars for a personalized touch. From the first spoonful, you’ll see why this raspberry lemon tiramisu has become one of my most-loved creations on DinnerScoop.

If you’re ready to brighten your dessert table with layers of sunshine and berry bliss, this is your moment. Try it, share it, and let it become part of your own sweet memories.