Name: Raspberry London Fog Tiramisu
Prep time: 45 min
Total time: 4 h 45 min
Cuisine: Italian
Ingredients: 2 cups whole milk; 2 tablespoons granulated sugar; 2 tablespoons Earl Grey tea leaves (about 4 tea bags); 1½ tablespoons culinary lavender; 28 ladyfingers; ½ cup heavy cream; ¼ cup granulated sugar; 2 tablespoons granulated sugar; 3 egg yolks; 2 tablespoons freeze-dried raspberry powder; 8 ounces mascarpone, chilled; Fresh raspberries

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I love giving classic desserts a fresh twist, and this Raspberry London Fog Tiramisu is one of my favorite creations. I layer Earl Grey and lavender–infused ladyfingers with a silky raspberry mascarpone cream for a floral, fruity dessert that feels both elegant and comforting. It is a no-bake treat that looks impressive yet comes together with simple steps.

Raspberry London Fog Tiramisu

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk

2 tablespoons granulated sugar

2 tablespoons Earl Grey tea leaves (about 4 tea bags)

1½ tablespoons culinary lavender

28 ladyfingers

½ cup heavy cream

¼ cup granulated sugar

2 tablespoons granulated sugar

3 egg yolks

2 tablespoons freeze-dried raspberry powder

8 ounces mascarpone, chilled

Fresh raspberries

Directions

I start by pouring the whole milk into a heatproof measuring cup and adding 2 tablespoons of granulated sugar. I heat it until steaming and fully warmed, then stir until the sugar dissolves completely.

Next, I add the Earl Grey tea leaves and culinary lavender to the warm milk. I let the mixture steep for 10 to 15 minutes so the flavors fully infuse. I strain it through a fine-mesh sieve into a bowl, discard the solids, and allow the liquid to cool slightly.

In a medium bowl, I beat the heavy cream with 2 tablespoons of granulated sugar until stiff peaks form. I refrigerate it until I am ready to use it.

In a separate large bowl, I beat the remaining ¼ cup of granulated sugar with the egg yolks for about 5 minutes, until the mixture becomes pale, thick, and creamy.

I sift the freeze-dried raspberry powder into the egg mixture, then add the chilled mascarpone. I beat gently until everything is smooth and fully incorporated, being careful not to overmix.

I fold the whipped cream into the mascarpone mixture and beat briefly until smooth and creamy, again avoiding overmixing.

I quickly dip each ladyfinger into the Earl Grey lavender milk for about 2 seconds, making sure not to soak them too long. I arrange them in a single layer in an 8x8-inch dish, fitting them snugly together.

I spread half of the raspberry mascarpone mixture evenly over the ladyfingers and lightly dust with additional raspberry powder.

I repeat the process with a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture evenly on top and dust again with raspberry powder.

I cover the dish and refrigerate it for at least 4 hours, though I prefer to let it chill overnight so the flavors can fully meld and the dessert sets beautifully.

When I am ready to serve, I spoon the tiramisu into dessert glasses and garnish with fresh raspberries.

Servings and timing

Prep Time: 45 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 45 minutes

Servings: 8 servings

Calories: 420 kcal per serving

Variations

I sometimes swap the raspberry powder for finely crushed freeze-dried strawberries for a slightly sweeter berry profile.

When I want a stronger tea presence, I steep the Earl Grey a few minutes longer for a bolder flavor.

For a more classic approach, I omit the lavender and let the Earl Grey shine on its own.

If I prefer a lighter citrus touch, I add a bit of finely grated lemon zest to the mascarpone mixture.

Storage/Reheating

I store the tiramisu covered tightly in the refrigerator for up to 3 days. I find that the texture remains creamy and the flavors continue to develop over time.

Since this is a no-bake, chilled dessert, I do not reheat it. I simply serve it straight from the refrigerator.

If I need to prepare it further in advance, I keep it well covered to prevent it from absorbing any refrigerator odors.

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it the day before serving. I find that chilling it overnight improves both the texture and flavor.

Can I use tea bags instead of loose tea leaves?

I use about four tea bags if I do not have loose Earl Grey on hand, and the result is just as flavorful.

Is culinary lavender necessary?

I enjoy the subtle floral note it adds, but I can omit it if I prefer a simpler Earl Grey flavor.

Can I substitute cream cheese for mascarpone?

I can use cream cheese in a pinch, but I notice the texture and flavor are slightly tangier and less delicate than when I use mascarpone.

How do I prevent soggy ladyfingers?

I dip each ladyfinger quickly, about 2 seconds per side. I avoid soaking them too long so they maintain structure while still absorbing flavor.

Conclusion

I find this Raspberry London Fog Tiramisu to be a refined and memorable dessert that combines floral tea notes with bright raspberry and creamy mascarpone. I love how simple it is to assemble, yet how impressive it looks when served. Whenever I want a no-bake dessert that feels elegant and unique, this is the recipe I reach for.

📖 Recipe:

Raspberry London Fog Tiramisu

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Author: Cheryl
Total Time: 4 hours 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Raspberry London Fog Tiramisu layers Earl Grey and lavender-infused ladyfingers with a silky raspberry mascarpone cream for a floral, fruity twist on the classic dessert. It is an elegant no-bake treat that is both comforting and impressive.

Instructions

Heat the whole milk with 2 tablespoons of granulated sugar until steaming, stirring until the sugar dissolves.
Add the Earl Grey tea leaves and culinary lavender. Steep for 10 to 15 minutes, then strain and allow the liquid to cool slightly.
In a medium bowl, beat the heavy cream with 2 tablespoons of granulated sugar until stiff peaks form. Refrigerate until ready to use.
In a large bowl, beat the remaining ¼ cup of granulated sugar with the egg yolks for about 5 minutes until pale, thick, and creamy.
Sift in the freeze-dried raspberry powder, add the chilled mascarpone, and beat gently until smooth and fully combined.
Fold the whipped cream into the mascarpone mixture and mix briefly until smooth, avoiding overmixing.
Quickly dip each ladyfinger into the infused milk for about 2 seconds and arrange in a single layer in an 8x8-inch dish.
Spread half of the raspberry mascarpone mixture evenly over the ladyfingers and lightly dust with additional raspberry powder.
Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture. Dust the top with raspberry powder.
Cover and refrigerate for at least 4 hours or overnight until set.
Spoon into dessert glasses and garnish with fresh raspberries before serving.