White Chocolate Raspberry Tiramisu Recipe

Introduction

This White Chocolate Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining tart raspberries with creamy mascarpone and luscious white chocolate. It’s a light yet indulgent treat perfect for any occasion.

Ingredients

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar (for syrup)
• 1 tablespoon lemon juice
• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar (for filling)
• ¾ cup raspberry syrup (from raspberry syrup recipe)
• 1 teaspoon vanilla extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)
• 1 ounce good-quality white chocolate (such as Lindt)

Instructions

1. Step 1: Make the Raspberry Syrup. In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes.
2. Step 2: Remove from heat and strain the mixture through a fine-mesh strainer into a measuring cup. Press the berries to extract as much juice as possible, discarding the seeds.
3. Step 3: Return the strained juice to the saucepan. Add sugar and lemon juice. Bring to a boil, then simmer for 4–5 minutes until slightly thickened. Remove from heat and refrigerate until completely chilled.
4. Step 4: Prepare the filling. In a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
5. Step 5: Replace the whisk with the paddle attachment. Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until smooth and combined.
6. Step 6: Add about 1 cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream to retain lightness.
7. Step 7: Assemble the tiramisu. Quickly dip each ladyfinger into the raspberry syrup just until soaked (not soggy). Arrange 12 ladyfingers in two straight rows in an 8-inch square dish to form the base layer.
8. Step 8: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
9. Step 9: Add another layer of raspberry syrup-soaked ladyfingers on top of the filling.
10. Step 10: Spread half of the remaining filling over the second ladyfinger layer. Transfer the rest of the filling to a pastry bag or large ziplock bag with the corner cut off and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Step 11: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh raspberries if possible for the best flavor, but frozen work well too—just thaw before using.
• For a stronger raspberry flavor, brush extra raspberry syrup on the ladyfingers before layering.
• Substitute white chocolate with milk or dark chocolate for a richer or more intense flavor.
• If you don’t have a pastry bag, use a spoon to dollop the filling and spread it evenly.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop further with time, making it even tastier the next day. Reheat is not recommended for this dessert; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best to make it at least 6 hours in advance, or preferably overnight, so the layers have time to set and the flavors blend.

What can I use instead of ladyfingers?

If you can’t find ladyfingers, you can substitute with sponge cake or pound cake slices soaked briefly in the raspberry syrup.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.8 from 53 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers, a creamy mascarpone filling, and a luscious white chocolate garnish. Bursting with fresh raspberry flavor and a smooth, rich texture, this no-bake dessert is perfect for summer gatherings or special occasions.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Raspberry Syrup

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice

Mascarpone Filling

• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from recipe above)
• 1 teaspoon vanilla extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (e.g. Lindt)

Instructions

1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes. Remove from heat and strain through a fine-mesh sieve into a measuring cup, pressing to extract juice and discarding seeds. Return the juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
2. Prepare the Filling: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form, then transfer it to a separate bowl. Switch the mixer to the paddle attachment and add mascarpone cheese, sugar, raspberry syrup, and vanilla. Beat on high until smooth and combined. Add about one cup of the whipped cream and beat until incorporated. Gently fold in the remaining whipped cream by hand to keep the mixture airy.
3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange about 12 ladyfingers in two straight rows in an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers evenly. Grate half of the white chocolate over the filling. Repeat with another layer of syrup-soaked ladyfingers, then spread half of the remaining filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a ziplock bag with corner cut) and pipe an even layer over the tiramisu. Grate the remaining white chocolate on top.
4. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set. Serve chilled.

Notes

• Use fresh or frozen raspberries for the syrup; frozen raspberries should be thawed before use.
• Dip ladyfingers quickly to avoid them becoming too soggy and falling apart.
• Chilling overnight enhances the flavor and texture of the tiramisu.
• For extra decoration, reserve some whole raspberries or white chocolate shavings to garnish before serving.
• If a stand mixer is unavailable, a hand mixer or whisk with a bit of patience can be used to whip the cream and mix the filling.

Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone Dessert, No-Bake Tiramisu, Italian Dessert, Ladyfingers, White Chocolate Dessert