Lemon Raspberry Tiramisu Cups

Lemon Raspberry Tiramisu Cups are the kind of individual desserts that make everyone at the table feel a little special. We’re talking silky mascarpone cream, bright homemade lemon curd, juicy raspberries, and amaretto-kissed ladyfingers — all layered into gorgeous, grab-and-go spring dessert cups.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This lemon raspberry tiramisu recipe skips the coffee and cocoa of a classic tiramisu and leans fully into citrusy, berry-kissed brightness instead.

I first made these on a rainy Saturday when I had a bowl of raspberries threatening to go soft and a mascarpone tub begging to be opened. What came together was honestly one of my happiest kitchen accidents ever.

Little Snapshot: What This Recipe Delivers

These Lemon Raspberry Tiramisu Cups are elegant individual desserts made with homemade microwave lemon curd, whipped mascarpone filling, fresh raspberries, and amaretto-soaked ladyfingers.

They come together in about 30 minutes of active prep, serve beautifully for a crowd, and taste even better after chilling overnight. Easy enough for a weeknight, impressive enough for a dinner party.

Nutritional Peek

Here’s a rough nutritional breakdown per serving. Keep in mind that exact numbers vary based on cup size and how generously you layer everything.

Nutrient	Amount Per Serving
Calories	~410 kcal
Protein	6 g
Carbohydrates	38 g
Fat	26 g
Fiber	2 g
Sugar	28 g

Ingredients for Lemon Raspberry Tiramisu Cups

These individual desserts pull from two main flavor groups — a tangy lemon curd base and a cloud-like mascarpone cream — so let me break it down for you before you start grabbing things.

For the lemon curd, you’ll need sugar, eggs, fresh lemon juice, and lemon zest — all whisked together with melted butter and cooked in the microwave. For the cream filling, room-temperature mascarpone is key; it blends smoothly with whipped cream, a touch of vanilla, and a hint of almond extract for that extra warmth.

Lemon Curd

Amount	Ingredient
1 cup	granulated sugar
3	eggs
1 cup	fresh lemon juice
3	lemons, zested
1/2 cup	unsalted butter, melted

Mascarpone Cream Filling

Amount	Ingredient
16 oz	mascarpone cheese, room temperature (don’t skip the room-temp part!)
1 cup	heavy whipping cream
1/4 cup	granulated sugar, divided
1 tsp	pure vanilla extract
1/2 tsp	almond extract
2 cups	fresh raspberries, plus extra for garnish

Assembly

Amount	Ingredient
2 packages (3 oz each)	ladyfinger cookies (savoiardi)
1/2 cup	Amaretto liqueur

Tools You’ll Actually Use

• Large microwave-safe bowl (for the lemon curd)
• Whisk
• Hand mixer or stand mixer with whisk attachment
• Two large mixing bowls
• Rubber spatula
• Shallow bowl (for dipping ladyfingers)
• 8–10 individual serving glasses, cups, or small mason jars
• Spoon or small offset spatula for layering

Step-by-Step Instructions for Lemon Raspberry Tiramisu Cups

Let’s walk through this lemon raspberry tiramisu together, one delicious layer at a time. Don’t rush — good things take a little patience, and these cups are so worth it.

Step 1: Make the Lemon Curd

In a large microwave-safe bowl, combine 1 cup of sugar and 3 eggs. Whisk them together until the mixture is smooth and well blended — no streaky yolks.

Stir in 1 cup of fresh lemon juice, the zest of 3 lemons, and 1/2 cup of melted unsalted butter. Mix until everything is combined and silky.

Microwave the mixture in 1-minute intervals, stirring well after each minute. You’ll know the lemon curd is done when it thickens enough to coat the back of a metal spoon — usually around 4 minutes total.

Cover the curd with plastic wrap pressed directly against the surface and chill it in the refrigerator. It’ll continue to thicken as it cools.

Step 2: Whip the Cream

Place a large mixing bowl in the freezer for about 10 minutes to chill it. Cold bowl, cold cream — that’s how you get beautiful peaks.

Add 1 cup of heavy whipping cream and 2 tablespoons of sugar to the chilled bowl. Beat with a hand mixer until soft peaks form. Set aside.

Step 3: Make the Mascarpone Filling

In a separate large bowl, beat 16 oz of room-temperature mascarpone with the remaining 2 tablespoons of sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until smooth and creamy.

Gently fold in one-third of the whipped cream into the mascarpone mixture until incorporated. Then fold in the remaining whipped cream in two additions, keeping the mixture light and airy.

Step 4: Dip the Ladyfingers

Pour 1/2 cup of Amaretto into a shallow bowl. Working quickly, dip each ladyfinger into the Amaretto — just 1–2 seconds per side. You want them moistened, not soaked to mush.

Break or cut ladyfingers as needed to fit the base of your individual serving cups or glasses.

Step 5: Assemble Your Cups

Place a layer of amaretto-dipped ladyfingers at the bottom of each cup. Spoon a generous layer of the chilled lemon curd over the ladyfingers.

Scatter a handful of fresh raspberries over the lemon curd layer. Spoon or pipe a layer of the mascarpone cream filling over the raspberries.

Repeat the layers — ladyfingers, lemon curd, raspberries, cream — finishing with a final cloud of mascarpone cream on top. Garnish with a few fresh raspberries and a little lemon zest if you’re feeling fancy.

Step 6: Chill

Cover each cup with plastic wrap and refrigerate for at least 4 hours, but overnight is genuinely best. The ladyfingers soften into a dreamy, cake-like layer and all the flavors come together beautifully.

Claire’s Pro Tips for the Best Raspberry Tiramisu

These individual desserts are forgiving, but a couple of little tricks make the difference between “oh that’s nice” and “please give me the recipe right now.”

I’ve made every version of this, including the sad mascarpone-that-curdled incident of last spring. Learn from my mistakes so you don’t have to.

Room temperature mascarpone is non-negotiable. Cold mascarpone straight from the fridge will clump up the moment you start mixing. Pull it out at least an hour before you begin, and your filling will be silky smooth every single time.

Dip your ladyfingers fast. A quick 1–2 second dip in the Amaretto is all they need. If you linger, they absorb too much liquid and turn soggy rather than soft and cake-like. Think a quick hello, not a long hug.

Chill overnight if you can. I know it’s tempting to dig in after 4 hours, but letting these cups sit overnight transforms the whole texture. The layers meld together and the ladyfingers reach peak softness. Future you will be very grateful.

Quick Fixes for Lemon Raspberry Tiramisu Cups

My mascarpone filling looks lumpy or curdled.

This almost always happens when the mascarpone is too cold. If it’s already mixed, try setting the bowl over warm (not hot) water for 30 seconds and gently folding. Next time, make sure your mascarpone is fully at room temperature before you start.

My lemon curd isn’t thickening.

Keep microwaving in 1-minute intervals and stirring well each time. It can take up to 5–6 minutes depending on your microwave’s power. Remember — it also continues to thicken as it chills in the fridge, so don’t panic if it looks a little loose when warm.

My ladyfingers are too soggy.

You dipped them a little too long! There’s no fixing soggy ladyfingers post-assembly, but your cups will still taste delicious — just softer. Next time, aim for a super quick dip, just 1 second per side.

The layers are sliding around in my cups.

Make sure your lemon curd is fully chilled and thickened before layering. Warm curd will make everything runny. A chilled filling is what holds those gorgeous layers in place.

My raspberries are too tart.

Toss your raspberries with a tiny pinch of sugar before layering if they’re on the sour side. The sweetness of the cream and curd will balance everything out beautifully either way.

Variations and Fun Twists

These spring dessert cups are already pretty magical, but here are a few ways to play around with the recipe.

Swap the berry. Strawberries, blueberries, or a mixed berry medley all work beautifully here. Sliced strawberries are especially gorgeous layered against the yellow lemon curd.

Make it non-alcoholic. Replace the Amaretto with a mix of almond extract dissolved in simple syrup (1/2 cup water + 2 tablespoons sugar + 1/4 teaspoon almond extract). Same flavor vibes, zero alcohol.

Go gluten-free. Gluten-free ladyfingers are available at many specialty grocery stores and online. The rest of this recipe is naturally gluten-free, so it’s an easy swap.

Make it a big dish. Not feeling the individual cups? Layer everything in a 9×13 baking dish instead, just like a traditional tiramisu. Still stunning, and honestly even easier to assemble.

Add a lemon zest topping. A dusting of finely grated lemon zest over the top of each cup right before serving adds a gorgeous, bright pop of color and flavor.

Serving, Storage, and Reheating

These raspberry tiramisu cups are best served straight from the fridge — cold, creamy, and beautiful. A few fresh raspberries and a tiny sprig of mint on top make them look absolutely stunning for a dinner party or spring gathering. They also pair wonderfully with a flute of prosecco if you’re feeling celebratory.

Store any leftover cups covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The ladyfingers will continue to soften over time, which most people actually love. By day two, the texture is genuinely dreamy.

These are a no-reheat situation — they’re meant to be enjoyed cold! If anything, pop them back in the fridge for 10 minutes if they’ve been sitting out at a party. No oven needed, no microwave involved. Just cold, creamy, and ready to go.

No-Waste Kitchen Magic

If you end up with extra lemon curd (lucky you), it keeps in the fridge for up to 2 weeks in a sealed jar. Spread it on toast, swirl it into yogurt, dollop it onto pancakes — try these banana oat blender pancakes with a spoonful of curd on top for a truly special morning.

Leftover mascarpone cream makes an incredible fruit dip. Just transfer it to a bowl and serve with strawberries, apple slices, or graham crackers. Your kids will be obsessed.

Got extra ladyfingers? Wrap them tightly and store at room temperature for up to 2 weeks. They’re perfect for a second batch of tiramisu cups or crumbled over ice cream as a quick dessert topping.

FAQs About Lemon Raspberry Tiramisu Cups

Let’s Make These Lemon Raspberry Tiramisu Cups!

I’d love to see your spin on these Lemon Raspberry Tiramisu Cups! Drop a comment below with your photos — did you go with mason jars, wine glasses, or something totally creative? I’d love to see how you made them your own.

These individual desserts are so versatile — I bet you’re already thinking about swapping in a different berry or trying them for an upcoming spring gathering. This lemon raspberry tiramisu is the kind of recipe that becomes a forever favorite once you make it once.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra spoonful of lemon curd straight from the bowl).