Lemon Raspberry Tiramisù

It’s still lemon season, so you’re still getting lots of lemon recipes from me, like this Lemon Raspberry Tiramisù. But I have a confession: I make this delicious Lemon Raspberry Tiramisù year round. Not only is it that good, but lemon raspberry desserts are my favorite- good thing it’s a common combination. My Lemon Raspberry Tiramisù is a great recipe to have in your back pocket because frozen raspberries work just as well if not better than fresh. In fact it’s easy to keep all of the ingredients around as they have long shelf lives. I am a huge proponent of having a well stocked pantry. It really takes the stress out of entertaining. And I love having fruit desserts that can rely on frozen berries. My Lemon Raspberry Tiramisù feels special, fresh and light in the winter when raspberries can be less than special tasting. Even when you do find them in the supermarket and they look to be of reasonable quality, they’re always at an exorbitant price. Substituting frozen berries really helps make this dessert more budget conscious. My Lemon Raspberry Tiramisù is a fairly easy recipe, but it tastes best if you make it a day ahead (at least), another added bonus when it comes to easy entertaining.

Print Recipe

Lemon Raspberry Tiramisù

My Lemon Raspberry Tiramisù is a refreshing and tart take on the classic tiramisu with limoncello and raspberries with lemon mascarpone cream.

Prep Time30 minutes mins

Total Time30 minutes mins

Servings: 12

Author: Barrett Bridenhagen

Ingredients

• 5 eggs separated
• ½ cup sugar divided
• 16 ounces mascarpone cheese
• 2 lemons juice and zest, divided
• ladyfingers for a 9 x 13 pan varies brand to brand- for me, about 40
• 24  ounces frozen raspberries partially thawed is best

liquid for ladyfingers

• ½ cup limoncello
• ¼ cup sugar divided in two
• ½ cup water

Instructions

• In a large bowl, beat egg yolks with ¼ cup sugar until pale and doubled in volume (3 to 5 minutes.) Add the mascarpone in two or three additions, beating well to combine. Add the lemon zest from the two lemons and combine well. This step can be done by hand, but it’s much faster with a machine.
• In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites to soft peaks. Add remaining ¼ cup sugar gradually and continue to whip until stiff peaks form.
• Fold the egg whites into the mascarpone mixture in two or three additions. Do this by hand so as to use a gentle touch and keep the volume from the egg whites.
• In a 9 x 13 pan, cover the bottom of the pan in ladyfingers.
• Make a mixture of the limoncello, water, and reserved lemon juice in a container that pours easily. Pour half of the liquid over the cookies evenly so that they will saturate.
• Spread half of the berries over the ladyfingers.
• Cover with one half of the cream.
• Repeat with another layer of ladyfingers.
• Next limoncello liquid, then berries.
• Cover with remaining cream.Saran wrap and refrigerate for at least a few hours but overnight is best for flavor and texture. Garnish with lemon zest, mint leaves and fresh raspberries if you like.