Disclosure: I am participating in this campaign as a member of the World Market Ambassador Program. I received compensation in the form of gift cards, but all opinions and this Lemon Raspberry tiramisu recipe are my own.
*This lemon raspberry tiramisu recipe blog post may contain affiliate links to support my cookie eating habits*
This lemon raspberry tiramisu puts a spin on a classic Italian dessert – and opens up a whole new world of possibilities for the chocolate and coffee haters! Ladies and gents, I give you the best lemon raspberry tiramisu in the entire world.
I have always LOVED tiramisu. The coffee, the cocoa, the creaminess. YUM. It has always baffled me that others don’t appreciate coffee/chocolate. For all of you out there, this raspberry lemon tiramisu is for you. NO coffee. NO chocolate. It’s my husband’s dream dessert actually.
Lemon Raspberry Tiramisu
Lemon Raspberry Goodness
I must digress for a second – have I missed the boat? How did I never know that Lemon Raspberry was a thing? The Lemon Raspberry combination is so delicious and I have not had it very often! MISSING OUT!!
I’ve included a few more FRIENDS quotes – because I’m awesome like that and it makes me laugh. Enjoy!
Ross: Meat on a dessert? That is not possible.
Joey: I know, and only one layer of jam? What is up with that?
Ross: It tastes like feet!
Joey: Well, I like it.
Ross: Are you kidding?
Joey: I mean, what’s not to like? Custard, good. Jam, good. Meat, good!
Lemon Raspberry Tiramisu Recipe
Raspberry Lemon Tiramisu
- 6 egg yolks
- 3/4 C. sugar
- 2/3 c milk
- 1 1/4 c. heavy cream
- 1/2 tsp vanilla extract
- 1 lb mascarpone cheese
- 1-2 C. Raspberry Torani Syrup
- 10.5 oz raspberry curd
- 10.5 oz lemon curd
- 2 3 oz packages ladyfinger cookies
- Xylitol natural sweetener optional
- In a medium saucepan, whisk together the egg yolks and sugar until well blended.
- Whisk in milk and cook over medium.
- Stir constantly until boiling.
- Boil gently for 1 minute.
- Remove from heat.
- Transfer to a glass bowl.
- Cool slightly.
- Cover tightly (wrap going down on the custard mixture) and chill for 1 hour.
- In a different bowl, beat cream and vanilla until stiff peaks form.
- Pull custard out of fridge and whisk mascarpone into yolk mixture until smooth.
- Put Raspberry Torani syrup in a small bowl.
- Dip each ladyfinger into the raspberry syrup until soaked.
- Arrange half of the lady fingers on the bottom of a 9×13 pan.
- Spread half of the raspberry curd.
- Spread half of the mascarpone mixture.
- Spread half of the lemon curd.
- Spread half of the whipped cream.
- Repeat layers.
- Cover and refrigerate overnight.
- Before serving, sprinkle with Xylitol sweetener and fresh raspberries (if desired).
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