Lemon Raspberry Tiramisu (Easy No-Bake Dessert)
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Lemon raspberry tiramisu is a fresh, no-bake dessert made with layers of soft ladyfingers, creamy lemon filling, and fresh raspberries. It has a light, custard-like texture and chills into a soft, sliceable dessert that works for spring, summer, or any time you want something a little different from classic tiramisu.
Why Lemon Raspberry Tiramisu Works
- No baking required, just mix, layer, and chill
- Lemon keeps it lighter than traditional tiramisu
- Raspberries add texture and balance the sweetness
- Make-ahead friendly and easy to serve
What Is Lemon Raspberry Tiramisu?
Tiramisu is a layered dessert made with ladyfingers soaked in liquid and a creamy filling. This version swaps the traditional coffee flavor for lemon and adds fresh raspberries for a lighter, fruit-forward twist.
How to Keep Tiramisu from Getting Soggy
Dip the ladyfingers quickly in the lemon mixture. Do not soak them. They should be lightly coated, not saturated. Over-soaking can make the layers too soft.
How to Tell When Tiramisu Is Set
Tiramisu should be chilled for at least 6 hours. The layers should hold together when sliced, and the filling should be firm but still soft.
Can You Make Tiramisu Ahead of Time?
Yes. Tiramisu is best made ahead and chilled overnight. This allows the layers to set and the flavors to come together.
Ingredients Needed To Make Lemon Raspberry Tiramisu
- Ladyfingers
- Water
- Lemon juice
- Lemon zest
- Powdered sugar
- Cream cheese
- Egg yolks
- Sugar
- Heavy cream
- Freeze-dried raspberries
- Fresh raspberries
- Optional: Additional fresh raspberries and lemon slices for garnish
How To Make Lemon Raspberry Tiramisu
- Prepare the Lemon Mixture: Whisk together lemon zest, sugar, and egg yolks until pale and creamy.
- Make the Cream Cheese Filling: In a separate bowl, beat cream cheese and heavy cream until smooth and fluffy.
- Combine the Mixtures: Gently fold the lemon mixture into the cream cheese mixture until well combined.
- Prepare the Dipping Liquid: Mix lemon juice, water, and powdered sugar to create a dipping liquid for the ladyfingers.
- Layer the Ingredients: Quickly dip each ladyfinger into the lemon mixture and line them in a baking dish. Spread half of the cream cheese mixture over the ladyfingers and top with fresh raspberries. Repeat the layers.
- Chill: Cover the dish and refrigerate for at least 6 hours or overnight to allow the flavors to meld.
- Garnish and Serve: Before serving, dust the top with finely ground freeze-dried raspberries and garnish with fresh raspberries and lemon slices.
Variations & Substitutions
Get creative with different types of berries or add a layer of blueberry compote between the ladyfingers for an extra burst of fruity flavor.
Lemon Raspberry Tiramisu
Equipment
- Bowl for lemon juice mixture
Ingredients
- 1 batch of homemade ladyfingers (or 1 package store bought ladyfingers)
- 1 cup water
- ¼ cup lemon juice
- 3 tbsp lemon zest
- 1 tbsp powdered sugar
- 16 ounces cream cheese (room temp)
- 8 egg yolks
- 1 cup sugar
- 16 ounces heavy cream
- ½ cup freeze-dried raspberries (finely ground)
- 2 cups fresh raspberries
- Optional: Top with fresh raspberries and slices of lemon
Instructions
- In a mixing bowl, combine lemon zest, sugar, and egg yolks. Beat on high for 5 minutes or until pale yellow.
- In a separate bowl, mix cream cheese and heavy cream on high.
- Fold the egg mixture into the cream cheese mixture and set aside.
- Mix lemon juice, water, and powdered sugar in a bowl. Quickly dip each ladyfinger into the lemon mixture for 1–2 seconds, Arrange the dipped ladyfingers in a single layer in the baking dish.
- Then add a layer to the baking dish
- Pour half of the cream mixture on top, spreading it evenly. Add a layer of fresh raspberries.
- Repeat with another layer of ladyfingers and pour the remaining cream on top.
- Place in the fridge to set for approximately 6 hours.
- Before serving, dust the top with finely ground freeze-dried raspberries.
- Optional: Top with fresh raspberries and lemon slices.
Notes
- Do not soak the ladyfingers. A quick dip is enough.
- Chill for at least 6 hours for the best texture.
- Use fresh raspberries for best results.
- The dessert will firm up more as it chills.
Nutrition
Yes. This dessert is best made ahead and chilled for at least 6 hours or overnight so the layers can fully set.
Tiramisu turns soggy when the ladyfingers are soaked too long. Dip them quickly for 1–2 seconds so they absorb flavor without becoming overly soft.
The tiramisu is ready when it holds its shape when sliced and the filling is firm but still soft. It should not look loose or runny.
You can! Thaw them first and drain any excess liquid so the dessert does not become too soft.
You can omit the egg yolks for a lighter filling. The texture will be less rich but still creamy.
You can use sponge cake or pound cake cut into strips. The texture will be slightly different but still works well.
Store it covered in the refrigerator for up to 3 days. The texture will soften slightly over time.
You can freeze it, but the texture may change slightly once thawed. For best results, enjoy it fresh or refrigerated.
Use firm, dry ladyfingers so they hold their shape when dipped. Softer cake-style ones can absorb too much liquid and make the layers too soft.
