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If you’re looking for the perfect no-bake summer dessert, this lemon raspberry tiramisu is it. It has soft lady fingers soaked in a homemade raspberry sauce, luscious mascarpone cream, a bright layer of homemade creamy lemon curd, and plenty of fresh raspberries on top. Every bite is light, creamy, fruity, and perfectly balanced between sweet and tangy.

Unlike traditional tiramisu made with coffee, this raspberry lemon tiramisu is fresh, vibrant, and perfect for spring and summer gatherings. It’s an easy make-ahead dessert because it actually tastes even better the next day after all of the flavors have had time to come together.

Whether you’re hosting a BBQ, celebrating a birthday, or simply craving something refreshing, this beautiful dessert is guaranteed to impress.

Why This Recipe Works

• No baking required. It’s an easy dessert that’s perfect for warm weather.
• The homemade raspberry soak gives the lady fingers incredible berry flavor without making them overly sweet.
• Creamy mascarpone filling made with whipped egg whites and whipped cream creates a light, airy texture.
• Creamy lemon curd adds the perfect burst of citrus that pairs beautifully with raspberries.
• It’s even better the next day, making it the perfect make-ahead dessert for entertaining.

Ingredients

• Thawed raspberries – Frozen raspberries work perfectly because they’re available year-round. Let them thaw before blending for the best consistency.
• Granulated sugar – Sweetens the raspberries while balancing their natural tartness.
• Water – Add a little at a time until the sauce reaches a thin consistency that’s easy for dipping the lady fingers. You only need about a cup of water if your berries are especially thick, but usually just a few tablespoons is enough.
• Mascarpone cheese – Use full-fat mascarpone for the richest, creamiest texture. Let it come to room temperature for easier mixing.
• Large eggs – Separating the eggs creates an incredibly light and fluffy mascarpone cream.
• Granulated sugar – Sweetens the egg mixture without overpowering the fresh fruit.
• Heavy cream – Whipped until soft peaks before being folded into the mascarpone for an extra creamy filling.
• Vanilla extract – Adds subtle warmth and enhances the lemon and raspberry flavors.
• Salt – A small pinch balances all the sweetness.
• Lady fingers – Traditional Savoiardi lady fingers soak up just enough raspberry flavor while holding their shape.
• Creamy lemon curd – Spread over the top of the tiramisu after the initial chill to create a beautiful citrus layer.
• Fresh raspberries – The perfect finishing touch.
• Lemon zest – Brightens every bite with fresh citrus flavor.
• Freeze-dried raspberry powder – Optional, but it adds beautiful color and extra raspberry flavor.

Equipment You’ll Need

• Large bowl
• Hand mixer with a whisk attachment
• Fine mesh sieve
• Blender
• Rubber spatula
• 9×13-inch baking dish

How to Make Lemon Raspberry Tiramisu

Step 1: Make the Raspberry Soak

Blend the thawed raspberries, sugar, and water until smooth. Pour the mixture through a fine mesh sieve to remove the seeds.

If needed, stir in another tablespoon of water until the mixture has the consistency of a thin sauce. You want it concentrated—not watery.

Step 2: Make the Mascarpone Cream

In a large bowl, beat the egg yolks with the sugar on medium speed for 5–7 minutes until the egg mixture becomes pale, thick, and ribbon-like and you can’t feel the sugar granules when you rub your fingers together, then mix in the mascarpone cheese and vanilla extract until completely smooth.

In a separate bowl, whip the heavy cream until soft peaks form.

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites in three additions until no streaks remain.

Step 3: Assemble

Spread a thin layer of mascarpone cream on the bottom of your baking dish.

Quickly dip each of the lady fingers into the raspberry soak for about 2–3 seconds per side.

Arrange them into a single layer, placing them vertically if possible so you’ll see beautiful cream layers when slicing.

Spread half of the mascarpone cream over the cookies in an even layer.

Repeat with another layer of soaked lady fingers and finish with the remaining mascarpone cream.

Refrigerate for 30 minutes.

Step 4: Add the Lemon Curd

Once chilled, carefully spread the creamy lemon curd over the top of the tiramisu in an even layer.

Finish with fresh raspberries, plenty of lemon zest, and a sprinkle of freeze-dried raspberry powder if desired.

Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Tips

• Let the mascarpone come to room temperature before mixing so it blends smoothly.
• Don’t overwhip the heavy cream, or it can become grainy.
• Beat the egg whites only until stiff peaks form.
• Dip the lady fingers quickly so they don’t become soggy.
• This dessert tastes even better the next day after chilling overnight.

Variations

• Swap the lemon curd for raspberry curd if you want an extra berry-forward dessert.
• Stir a little raspberry preserves into the soak for even more raspberry flavor.
• Sprinkle shaved white chocolate over the top before serving.
• If you don’t have mascarpone, you can substitute full-fat cream cheese, although the flavor will be slightly tangier and the texture a bit denser.

How to Store

Cover the tiramisu tightly with plastic wrap or an airtight lid and refrigerate for 3–4 days.

Because this dessert contains dairy and eggs, it should always be stored in the refrigerator. I don’t recommend freezing it since the mascarpone cream can separate after thawing.

Frequently Asked Questions

Can I make lemon raspberry tiramisu ahead of time?

Yes! In fact, I recommend making this lemon raspberry tiramisu the day before serving. It tastes even better the next day after the flavors have had time to develop.

Can I use fresh raspberries instead of frozen?

Absolutely. Fresh raspberries work just as well. I usually use frozen because they’re more affordable and easy to keep on hand year-round.

Do I have to use mascarpone cheese?

For authentic tiramisu, yes. Mascarpone cheese gives this dessert its signature rich, silky texture. If necessary, full-fat cream cheese can work as a substitute.

Can I serve it frozen?

I prefer serving it chilled rather than frozen. If you want something frozen, this recipe pairs beautifully with a scoop of vanilla ice cream.

Serving Suggestions

This lemon raspberry tiramisu is delicious served with hot coffee, iced tea, homemade blueberry lemonade, or fresh berries. It’s the perfect dessert for baby showers, Easter, Mother’s Day, summer BBQs, birthday parties, or anytime you want an elegant dessert that requires very little effort.

If you love fruity desserts, be sure to try some of my other favorites! My Lemon Bars are perfectly sweet and tangy, the Blueberry Focaccia is soft and bursting with fresh berries, and my Sourdough Lemon Bundt Cake is incredibly moist with bright citrus flavor. If you’re looking for another refreshing no-bake dessert, you’ll also love my colorful Broken Glass Jello—it’s always a crowd-pleaser for holidays and summer gatherings.

Every time I make this recipe, everyone asks for seconds. The combination of tart raspberries, smooth mascarpone cream, bright lemon curd, and soft lady fingers makes it taste incredibly fresh without being overly sweet. It’s one of those desserts that looks fancy but is surprisingly simple to make, and I have a feeling it’ll become one of your favorite summer recipes too.