This Raspberry London Fog Tiramisu is a bright, floral twist on the classic Italian dessert featuring tea-soaked ladyfingers and a creamy raspberry mascarpone.
This Raspberry London Fog Tiramisu is perfect for springtime entertaining. It’s bright, fruity, floral, and decadent without being overly rich.
I have been having a moment with the raspberry and London Fog flavor profile. I toyed with the most amazing Raspberry London Fog Upside-Down Cake, which I’ve now transformed into this really fun tiramisu. I’ve made this so many times, and I actually served it at my Galentine’s Day party. It was an instant hit. The fruity, bright raspberries work so well with the floral, tea-soaked ladyfingers. It’s really a perfect make-ahead dessert for all your fun spring gatherings or afternoon tea parties. It would also make a wonderful addition to your Easter dessert table!
Instead of espresso, ladyfingers are soaked in lightly sweetened Earl Grey and lavender-infused milk, creating a floral, citrusy soaking liquid–with a balanced bitterness–for the ladyfingers. The mascarpone layer is whipped with freeze-dried raspberry powder for a bright berry flavor without adding excess moisture.
It’s elegant but simple to assemble, and it holds beautifully in the fridge, making it perfect for dinner parties, holidays, or anytime you want a make-ahead dessert that feels unique and special.
If you’re a fan of London Fog lattes and light, creamy desserts, this is a dessert you’ll want to make regularly.
How to make this Raspberry London Fog Tiramisu
What you need
- Soaking liquid: Whole milk, granulated sugar, Earl Grey tea, culinary lavender
- Raspberry mascarpone: Heavy cream, granulated sugar, egg yolks, freeze-dried raspberry powder, mascarpone cheese
- For assembly: Ladyfingers
- For serving, optional: Fresh raspberries and more raspberry powder for dusting
You can use either whole freeze-dried raspberries and pulse them into a fine powder in the food processor, or you can buy freeze-dried raspberry powder. Regardless of what you buy, you’ll need to sift it before adding it to the mascarpone. Even the prepared powder will have a decent amount of seeds in it.
How to make it
Step 1: Infuse the milk.
Heat the milk with sugar until fully warmed and dissolved. Stir in the Earl Grey tea and lavender and let steep for 10–15 minutes. Strain and set aside to cool slightly.
Step 2: Whip the cream.
Beat the heavy cream with part of the sugar until stiff peaks form. Refrigerate while you prepare the mascarpone base.
Step 3: Make the raspberry mascarpone.
Beat the egg yolks with the remaining sugar until pale and thick. Sift in the raspberry powder, then beat in the mascarpone just until smooth. Gently fold in the whipped cream until fully incorporated, being careful not to overmix.
Step 4: Assemble tiramisu.
Quickly dip each ladyfinger (about 2 seconds per side) into the tea mixture and arrange in a single layer in an 8×8-inch pan. Spread half of the raspberry mascarpone evenly over the top. Lightly dust with raspberry powder. Repeat the second layer with ladyfingers soaked in the tea mixture and the rest of the raspberry mascarpone. Finish with a dusting of raspberry powder.
Step 6: Chill.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
Step 7: Serve.
Scoop into dessert glasses and top with fresh raspberries if desired.
FAQ
Can I make this ahead of time?
Yes. It’s best made at least 4 hours in advance, but overnight chilling gives the best texture and flavor.
How long will the tiramisu keep?
Store covered in the refrigerator for up to 3 days.
Can I substitute the raspberry powder?
You can pulse freeze-dried raspberries into a fine powder if needed. Avoid fresh raspberry purée, which will make the filling too loose. You could also try this with freeze-dried strawberries instead.
Can I use brewed tea instead of steeping it in milk?
You can, but steeping directly in warm milk gives a creamier, softer flavor and keeps the dessert cohesive.
Do I have to use lavender?
No. You can omit it for a more classic Earl Grey flavor if preferred.
Raspberry London Fog Tiramisu
Equipment
Ingredients
Tea-soaked ladyfingers:
- 2 cups (480 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (10 g) Earl Grey tea (about 4 tea bags, depending on brand)
- 1½ tablespoons (3 g) culinary lavender
- 28 ladyfingers (more or less depending on the dimensions of your cake pan.)
Raspberry mascarpone:
- ½ cup (120 g) heavy cream
- ¼ cup plus 2 tablespoons (75 g) granulated sugar (divided)
- 3 egg yolks
- 2 tablespoons (10 g) freeze-dried raspberry powder (plus more for dusting)
- 8 ounces (226 g) mascarpone (chilled)
For serving, optional:
Instructions
Make the soaking liquid:
- Pour 2 cups (480ml) whole milk into a glass measuring cup. Add 2 tablespoons (25 g) granulated sugar. Microwave on high for 2 minutes until completely warmed through. Stir to dissolve the sugar into the milk.
- Remove the tea from the bags and add it to the warm milk along with the culinary lavender. Stir to incorporate. Let it stand for 10 to 15 minutes. Pour the mixture through a fine-mesh sieve into a large bowl and set aside. Discard the spent lavender and tea.
Make the raspberry mascarpone:
- Place ½ cup (120 g) heavy cream into a medium mixing bowl. Add 2 tablespoons (25 g) granulated sugar. Beat with an electric mixer until stiff peaks form. Refrigerate until needed. Rinse the beaters.
- Add ¼ cup (50 g) granulated sugar and 3 egg yolks to a large mixing bowl. Beat with the electric mixer for 5 minutes until pale and thick.
- Sift the freeze-dried raspberry powder into the egg mixture. Add 8 ounces (226 g) mascarpone. Beat with the electric mixer until everything is incorporated and the mixture is thick; be careful not to overwork the mascarpone.
- Add the whipped heavy cream and beat until smooth and creamy, again being careful not to overmix.
Assemble the tiramisu:
- Set out an 8×8 cake pan or casserole dish. Dip a ladyfinger into the London Fog soaking liquid for about 2 seconds. Place it into the cake pan. Continue dunking and lining the bottom of the cake pan with the ladyfingers, nestling them close together. An 8×8 pan should fit about 14 ladyfingers in a single layer.
- Pour half the raspberry mascarpone over the ladyfingers and smooth it into an even layer.
- Sift 1 to 2 teaspoons of raspberry powder over the mascarpone.
- Continue dipping the remaining ladyfingers into the soaking liquid, then arrange them tightly on top of the mascarpone.
- Finish by pouring the remaining raspberry mascarpone over the ladyfingers. Sift 1 to 2 teaspoons of raspberry powder on top.
Chill the tiramisu:
- Cover the dish and refrigerate for at least 4 hours, preferably overnight.
To serve:
- Remove the tiramisu from the refrigerator and scoop it into dessert coupes. Serve with fresh raspberries on top, if desired. Enjoy!
