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Raspberry Lemon Zest Tiramisu

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Course Dessert

Ingredients
  

Mascarpone Filling

  • 4 egg yolks
  • 4 egg whites
  • 3 tablespoon powdered sugar for yolks
  • 2 tablespoon powdered sugar for whites
  • 16 oz 1 cup mascarpone cheese
  • zest of ½ lemon
  • optional: 1 teaspoon vanilla extract for added sweetness and flavor
  • optional: 1-2 tablespoon milk to loosen the mascarpone mixture if too thick

Raspberry Syrup

  • 1 ½ cups fresh raspberries or frozen, thawed
  • 2-3 tablespoon granulated sugar can sub with honey, maple syrup, or coconut sugar
  • ¾ cup water
  • 1 tablespoon lemon juice
  • optional: ¼ to ½ cup milk for a creamier, softer dipping syrup

Assembly

  • 20-24 ladyfingers savoiardi
  • 1.2 oz freeze-dried raspberries processed into fine powder for dusting
  • 3-4 small packs fresh raspberries for garnish to cover the top completely
  • zest of ½ lemon for garnish
  • optional: powdered sugar for dusting

Instructions
 

Step 1: Make the Raspberry Syrup

  • In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium heat.
  • As the mixture heats up, use a fork or potato masher to mash the raspberries until they break down completely.
  • Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and the raspberries break down.
  • Optional: If you prefer a creamier and softer tiramisu, stir ¼ to ½ cup milk into the raspberry syrup after it cools. (This will slightly mellow the tartness and soften the ladyfingers more.)
  • Let cool completely before using. (No need to strain—keep all that delicious raspberry pulp! But, you can if you want to!)

Step 2: Prepare the Mascarpone Filling

  • Separate egg yolks and egg whites into two bowls.
  • Add 3 tablespoon powdered sugar to the egg yolks and whisk until pale and thick.
  • Note: If you're hesitant about using raw eggs, you can use pasteurized eggs or temper the egg yolks by whisking them with the sugar over a double boiler until slightly thickened. This helps reduce any food safety concerns while keeping the texture light and creamy!
  • In a separate bowl, beat the mascarpone cheese until smooth.
  • Fold the egg yolk mixture into the mascarpone, then mix in the zest of ½ lemon.
  • Optional: If desired, stir in 1 teaspoon vanilla extract for extra sweetness.
  • Optional: If the mixture feels too thick, add a splash of milk (1-2 tablespoon or measure with your eye) to loosen it up.

Step 3: Whip Egg Whites

  • In another bowl, beat egg whites until soft peaks form.
  • Gradually add 2 tablespoon powdered sugar while beating until stiff peaks form.
  • Gently fold the egg whites into the mascarpone mixture.

Step 4: Assemble the Tiramisu

  • Dip each ladyfinger very quickly into the raspberry syrup (about 2-3 seconds—just enough to soak without falling apart). If using milk in the syrup, stir well before dipping.
  • Layer half of the soaked ladyfingers in a dish.
  • If needed, lightly brush additional syrup over the ladyfingers to ensure they are fully moistened.
  • Spread half of the mascarpone mixture over the ladyfingers.
  • Repeat with another layer of ladyfingers and mascarpone.

Step 5: Chill and Serve

  • Cover and freeze for at least 4 hours, or refrigerate overnight for the best texture.
  • Dust the top with freeze-dried raspberry powder (using the entire 1.2 oz package).
  • Completely cover the top with fresh raspberries (using all 3-4 packs).
  • Finish with zest of ½ lemon.
  • Optional: top with powdered sugar, if desired.
  • Before serving, let it sit at room temperature for about 10-15 minutes (or longer if taken straight from the freezer) to make cutting easier.

Video

Notes

Substitutions & Notes

Raw Eggs: I highly recommend using pasteurized eggs for food safety. If you're still unsure about using raw eggs, you can temper the egg yolks by whisking them over a double boiler until slightly thickened. Since sugar isn't added to the egg whites in this recipe, you can temper them separately by whisking constantly over a double boiler and adding a bit of sugar to help stabilize them!
Egg-Free Option for the Mascarpone Filling: Replace the egg yolks with ½ cup heavy whipping cream and replace the egg whites with ½ cup whipped heavy cream or ½ cup aquafaba (whipped to stiff peaks).
Sweetness Adjustment: Want it sweeter? Add 1 teaspoon vanilla extract to the mascarpone mixture. Dusting the top with powdered sugar will also enhance the sweetness.
Softer Ladyfingers: For a softer texture, either stir ¼ to ½ cup milk into the raspberry syrup or increase the water and sugar in the syrup by 25-50% while keeping the same amount of raspberries and lemon juice.
Shortcut Raspberry Syrup: If you'd rather skip making the syrup from scratch, mix ½ cup raspberry jam, preserves, or jelly with ¼ to ½ cup warm water until smooth. Add 1 tablespoon lemon juice for brightness, and optionally, ¼ cup milk for a softer texture.
Keyword Dessert, Valentine's Day Recipes