White Chocolate Raspberry Tiramisu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
