Raspberry Lemon Tiramisu

If you’re looking for a fresh, fruity twist on the classic Italian dessert, this Raspberry Lemon Tiramisu is everything you need. With luscious layers of tangy raspberry jam, soft ladyfingers dipped in a sweet berry syrup, and a rich lemon mascarpone filling, this dessert is refreshing, elegant, and completely alcohol-free. It’s the perfect make-ahead treat for spring and summer gatherings—or any time you crave something creamy, light, and indulgent.

Why You’ll Love This Recipe

This isn’t your average tiramisu. We’ve swapped the coffee and cocoa for bright, vibrant flavors of raspberry and lemon. The homemade raspberry jam adds tartness and texture, while the syrup-soaked ladyfingers keep every bite tender and bursting with berry flavor. Plus, it’s made without any alcohol (no limoncello), so it’s family-friendly and accessible to everyone.

Whether you serve it at a dinner party, baby shower, or just a casual weekend at home, this raspberry lemon tiramisu is guaranteed to impress.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

For the Raspberry Jam:

• 500 g frozen raspberries

• 100 g granulated sugar

• 1 tablespoon lemon juice

For the Raspberry Syrup:

• 100 g granulated sugar

• 120 g water

• 30 g frozen raspberries

For the Mascarpone Filling:

• 450 g cold mascarpone cheese

• 120 g powdered sugar

• 2 tablespoons lemon juice

• 1 teaspoon vanilla paste

• 480 g cold heavy cream (500 ml)

For Assembly:

• 25 ladyfinger cookies (approximate, depending on pan size)

• Fresh raspberries and lemon slices for garnish

Instructions

Make the Raspberry Jam:

1. Add raspberries, sugar, and lemon juice to a saucepan. Heat over medium until raspberries thaw and begin to break down.

2. Once bubbling, reduce to a simmer and cook for 23–25 minutes, stirring and mashing the berries with a spatula as they soften.

3. To test thickness, swipe a spoon through the jam—if a clear line stays, it’s ready.

4. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until room temperature or cooler (about 1 hour).

Make the Raspberry Syrup:

1. Combine sugar, water, and raspberries in a saucepan. Heat until the sugar dissolves and it begins to boil.

2. Reduce heat and simmer for 3 minutes, mashing the berries slightly as they cook.

3. Strain the syrup through a fine mesh sieve into a bowl to remove seeds and pulp. Discard solids.

4. Let the syrup cool to room temperature.

Make the Mascarpone Filling:

1. In a mixing bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla paste until just combined (about 30 seconds).

2. Scrape down the bowl, then add heavy cream and whip until medium-stiff peaks form. Don’t overmix.

Assemble the Tiramisu:

1. Spread a small amount of mascarpone filling on the bottom of your baking dish (approx. 8×10.5″ or 9×9″).

2. Dip each ladyfinger into the raspberry syrup briefly—once on each side—then lay them in a single layer in the dish.

3. Spread half of the mascarpone cream over the ladyfingers.

4. Spoon half of the raspberry jam over the cream and gently spread it out.

5. Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.

6. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

Final Touch:

Just before serving, spread the remaining raspberry jam over the top. Garnish with fresh raspberries and thin lemon slices for a beautiful finish.

Variations

• Mixed Berry: Use a blend of raspberries, strawberries, and blueberries in the jam and syrup.

• No-Cook Option: Use a high-quality raspberry preserve instead of making the jam from scratch.

• Dairy-Free: Substitute mascarpone and cream with dairy-free versions to make it suitable for a lactose-free diet.

• Crunchy Topping: Sprinkle crushed shortbread cookies or graham crackers on top for added texture.

Heating and Storage

• To Store: Keep the tiramisu covered in the fridge for up to 3 days. The flavor improves with time.

• To Freeze: Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.

• Note: Once decorated with fresh fruit, consume within a day for the best presentation and texture.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries are often more cost-effective and work just as well for jam and syrup.

Do I have to make the jam from scratch?

Not at all. You can use your favorite store-bought raspberry jam to save time.

Can I make this in advance?

Absolutely. This is a great make-ahead dessert—it actually tastes better after chilling overnight.

Is this recipe kid-friendly?

Yes. It contains no alcohol and has a mild, fruity flavor kids usually enjoy.

How do I keep the ladyfingers from getting soggy?

Dip them quickly—just once on each side. Don’t let them sit in the syrup.

Can I use another fruit instead of raspberries?

Sure! Try strawberries, blueberries, or even a citrus curd for a different twist.

What’s the difference between mascarpone and cream cheese?

Mascarpone is smoother and richer, with a more delicate flavor—perfect for desserts.

Do I need to use vanilla paste?

Vanilla extract works fine too. Paste gives a more intense flavor and pretty specks.

What if my filling is too runny?

It’s likely overmixed. Next time, stop mixing once you see medium-stiff peaks.

Can I make this in individual cups?

Yes! Layer the components in small glasses or jars for a beautiful single-serve version.

Conclusion

This Raspberry Lemon Tiramisu is a refreshing twist on a classic that balances sweet, tart, and creamy in every bite. Made without alcohol, it’s light yet indulgent, easy to prepare ahead, and perfect for gatherings or an elegant dessert at home. If you love fruity, creamy desserts that look as good as they taste—this one’s for you.

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