Lemon Raspberry Tiramisu 🌸🍋
Mediterranean Diet Spring Recipes + Pack With Me For ITALY 🇮🇹✈️
This vlog packs A LOT of fun (click here to watch) like 2 new Mediterranean Diet spring recipes and packing for an upcoming trip to Italy 🇮🇹
Fun fact: My mom and I share the same birthday! 🥳 This year, we had an early family celebration, and I wanted to make a special dessert for her.
Here’s another fun fact: my love for cooking? It started with her. I feel incredibly lucky to have grown up eating her homemade family dinners almost every night. One of my favorite things she made when I was little was raspberry tiramisu—and when I asked what she wanted this year, that was her request.
Of course, I had to put my own little zestful twist on it! 🍋 It came out to be one of the best desserts I’ve ever made. It’s so simple, made with just a few ingredients, yet fresh and fruity! Not to mention beautiful with colors of pastel yellow and vibrant berry.
Bonus: It’s the perfect dessert for entertaining or holidays (like Easter! 🐣) because you make it the night before, and it’s even better the next day.
I hope you try this one and love it as much as we all did!
*NOTE: This is a smaller recipe than normal; it only serves about 4-6, but it’s very easy to double, and it keeps for 3-4 days!
Lemon Rasapberry Tiramisu
Ingredients
2 large eggs, separated
1/2 cup granulated sugar, divided, plus 1 tablespoon
8 oz mascarpone, cold from the fridge
1 large lemon (zested and juiced)
1 (8 oz) package ladyfingers
10 oz frozen raspberries
1 pint fresh raspberries (optional, for decorating)
1 tsp vanilla extract
Instructions
Pour the frozen raspberries into a microwave-safe bowl or saucepan. Before heating, pick out about 1/4 cup of whole raspberries and set them aside in a small bowl for layering later.
Heat the remaining frozen raspberries until soft and juicy. Either blend and strain them or mash them through a sieve into a shallow bowl to remove the seeds. Stir in 1 tablespoon of sugar, the vanilla extract, and the juice of half a lemon (optional). Set the sauce aside to cool.
Separate the eggs: place the whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate bowl.
Beat the egg whites on high speed, slowly streaming in 1/4 cup of sugar until stiff peaks form (about 3 minutes). Transfer to a large mixing bowl and set aside.
In the same mixer bowl (no need to clean it), add the remaining 1/4 cup of sugar and all the lemon zest. Mix until the sugar looks pale and slightly wet. Then add the egg yolks and beat on high speed until fluffy and pale yellow (about 3 minutes).
Add the mascarpone to the egg yolk mixture and beat until smooth and creamy.
Use a spatula to gently fold half of the egg yolk-mascarpone mixture into the whipped egg whites. Once mostly combined, fold in the second half until smooth and airy. Do not overmix.
Quickly dip each ladyfinger into the raspberry sauce, coating both sides (do not soak—just a quick dip). Arrange in a single layer in an 8 x 12-inch dish, or a 8x8 could also work.
Scatter half of the reserved whole raspberries over the ladyfingers.
Spread half of the mascarpone mixture evenly over the ladyfingers and smooth the top.
Repeat with another layer of dipped ladyfingers, followed by the remaining whole raspberries, then top with the rest of the mascarpone mixture.
Decorate with fresh raspberries, extra lemon zest, candied lemon slices, or edible flowers if desired. Then, cover and refrigerate for at least 4 hours or overnight to set.
14. Scoop, serve, and enjoy chilled!
When it comes to family dinners, I’m always in charge of the vegetables. I genuinely love them, and I like to think I’ve gotten pretty good at preparing them too. 🤭
Usually, I go with a big salad. It’s a crowd-pleaser, super simple to throw together, and the volume makes it feel like you can eat a lot without overthinking it. But this time, while shopping for ingredients, I came across the most gorgeous display of seasonal spring vegetables—and these stunning heirloom carrots were calling my name.
So, I pivoted. 🥕
I roasted the carrots with a mix of warm spices, honey, and olive oil until they were golden and caramelized, then layered them over a massive bed of peppery arugula. And when it was time to serve? I topped them with a brand new sauce. Yep—another one. 👏🏼 If you’re familiar with my recipe videos, you know how much I emphasize the magic of a good homemade sauce, especially in the Mediterranean diet.
This one was inspired by a roasted garlic and herb yogurt sauce from one of my favorite spots in my hometown. 🧄🌿 I may have gone a little heavy on the herbs… but WOW. Not only was it ridiculously delicious, but it also turned the most beautiful pastel spring green.
The sweetness of the roasted carrots, the bold spices, the cool tangy yogurt, the richness of roasted garlic, the fresh hit of herbs—it was such a winning combo. And to top it off, I added roasted salted pistachios for the perfect crunch.
Another great Easter recipe 🐰 and is ideal for entertaining. The carrots are just as tasty at room temperature, and once the sauce is made, everything comes together in minutes.
Let me know if you try this one—I think you’re going to love it!
Spiced Roasted Carrots with Roasted Garlic Herbed Yogurt Sauce
Ingredients
For the Carrots:
2 bunches carrots (with tops removed), scrubbed clean or peeled
2–3 Tbsp extra virgin olive oil
2 tsp honey
1 tsp ground sumac
1 tsp smoked paprika
1/2 tsp Aleppo pepper flakes (or red pepper flakes)
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt, to taste
For the Roasted Garlic Yogurt Sauce:
1 cup plain full-fat Greek yogurt
1/2 cup mixed fresh herbs (I used mint, parsley, cilantro — but any leafy herb like dill, basil, etc.)
1 head garlic
1 Tbsp olive oil (for roasting garlic)
1 tsp honey (or more to taste)
Juice of 1 small lemon
Salt, to taste
Water, as needed to thin
To Serve:
Mixed greens (arugula, baby spinach, spring mix, etc.)
1/4 cup roasted salted pistachios, roughly chopped
Instructions
Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap in foil and roast for 35–40 minutes or until the garlic is golden, soft, and caramelized. Let cool.
Prepare the Carrots: Turn the oven up to 425°F (220°C). Cut larger carrots in half lengthwise, keeping smaller ones whole for visual appeal. Toss with olive oil, honey, sumac, smoked paprika, Aleppo pepper, cumin, coriander, and salt until evenly coated.
Roast the Carrots: Spread the carrots on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until tender and slightly charred around the edges.
Make the Yogurt Sauce: In a blender, combine the Greek yogurt, herbs, roasted garlic (squeezed out of its skins), honey, lemon juice, and a pinch of salt. Blend and add a little water (1–2 tablespoons at a time) to loosen the sauce to a pourable consistency.
Assemble the Salad: Arrange a generous bed of greens on a serving platter. Top with the warm roasted carrots. Drizzle the herbed yogurt sauce over the top, and finish with a sprinkle of chopped pistachios.
Serve: Enjoy warm or at room temperature. Perfect as a starter, side, or light main.
Watch the video for a full tutorial on both of these recipes—plus a little life update and some real talk about the adulting that came with choosing to skip Italy last year. I’m also sharing everything I packed and what it’s really like preparing for a three-week trip abroad! ✈️
Thank you, truly, for all the love and support—it means more to me than I can put into words! And until next time, I hope you create a VERY zestful day! 🌞
Ciao 😘
If you celebrate - what are you making for Easter?? 🐣