Raspberry lemon tiramisu

Tiramisu using our Avonmore Fresh Custard


  • 500ml Avonmore Luxury Fresh Custard
  • 250g Mascarpone cheese (or cream cheese), at room temperature
  • 400g sponge fingers
  • 500g fresh raspberries
  • Zest of 1 lemon

For the raspberry syrup:

  • 250g Raspberries
  • 100g caster sugar
  • 1 tbsp water
  • Juice of ½ a lemon


1 Beat the custard and Mascarpone together until combined.

2 Combine all the ingredients for the raspberry syrup in a small saucepan over a medium-low heat, stirring occasionally, until the berries are soft and syrupy. Leave to cool slightly, then strain the syrup through a mesh sieve to remove any seeds.

3 Dip the sponge fingers into the raspberry sauce and layer into the bottom of a small glass trifle dish. Spoon over a layer of the Mascarpone mixture, then top with some fresh raspberries.

4 Continue layering, ending with the fresh berries and the lemon zest. Refrigerate until needed and serve chilled.

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