Craving a taste of sunshine? Dive into the world of Lemon Raspberry Tiramisu, where zesty lemon meets juicy raspberries in a delightful dance of flavors. Imagine fluffy layers of cream cheese, lemon zest, and fresh raspberries nestled between delicate ladyfingers – it’s a summer dream come true! Perfect for lazy afternoons by the pool, picnics in the park, or alfresco dinner parties under the stars, this no-bake dessert is guaranteed to brighten any occasion.

Why You’ll Love Lemon Raspberry Tiramisu

Lemony Freshness: The zingy lemon flavor adds a refreshing twist to the classic tiramisu, making it the perfect antidote to hot summer days.
Bursts of Raspberry: With every bite, you’ll experience the delightful contrast of tart raspberries against the creamy backdrop of the dessert.
No-Bake Bliss: Say goodbye to sweating over a hot oven – this recipe requires no baking, so you can spend less time in the kitchen and more time soaking up the sun.
Make-Ahead Convenience: Prepare it the night before your gathering and let it chill in the fridge overnight, allowing the flavors to mingle and intensify.
Impressive Presentation: Topped with fresh raspberries and lemon slices, this dessert not only tastes divine but also looks like a work of art, earning you rave reviews from your guests.

Ingredients Needed To Make Lemon Raspberry Tiramisu

Ladyfingers (gluten-free or regular)
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.

Commonly Asked Questions

Can I reduce the sugar in this recipe?

Absolutely! Adjust the sugar to suit your taste preferences, but keep in mind that it may slightly alter the overall sweetness of the dessert.

How do I store Lemon Raspberry Tiramisu?

After preparing Lemon Raspberry Tiramisu, tightly cover it and store it in the refrigerator for up to 2-3 days. If you have leftovers, wrap individual portions tightly and freeze them, thawing in the refrigerator before enjoying.

Lemon Raspberry Tiramisu

This is the perfect no-bake treat for spring and summer with the perfect blend of lemony zing and juicy raspberries.

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: Lemon Raspberry Tiramisu

Prep Time: 20

Set Time: 6

Total Time: 6 20

Servings:

Calories: 402kcal

Equipment

10×7 baking dish (at least 2″ deep)
mixing bowls
Electric mixer
Bowl for lemon juice mixture

Ingredients

1 package gluten-free lady fingers
1 cup water
¼ cup lemon juice
3 tbsp lemon zest
1 tbsp powdered sugar
16 oz cream cheese room temp
8 egg yolks
1 cup sugar
16 oz 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 ladyfingers in the lemon juice and line 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.