White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining luscious raspberries and creamy mascarpone with the sweet richness of white chocolate. This no-bake treat is perfect for special occasions or whenever you want to impress your guests with a fresh, fruity flavor.

Ingredients

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

Instructions

1. Step 1: Make the raspberry syrup by placing 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 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, pressing gently to extract juice. Discard seeds.
3. Step 3: Return the juice to the saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
4. Step 4: Prepare the filling by whipping heavy cream in a stand mixer until stiff peaks form. Transfer whipped cream to a bowl.
5. Step 5: Replace the whisk with the paddle attachment and beat mascarpone, sugar, ¾ cup raspberry syrup, and vanilla on high until combined.
6. Step 6: Add about one cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream.
7. Step 7: Dip ladyfingers one at a time into raspberry syrup until soaked but not soggy. Arrange in two rows of six in an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
9. Step 9: Add another layer of syrup-soaked ladyfingers, then spread half of the remaining filling over them.
10. Step 10: Transfer the remaining filling to a pastry bag with a large round tip (or a ziplock bag with the corner cut off) and pipe evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Step 11: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• For extra flavor, add a splash of raspberry liqueur to the syrup before soaking the ladyfingers.
• If fresh raspberries aren’t available, thaw frozen raspberries completely before making the syrup.
• Use white chocolate shavings as a garnish for a more elegant presentation.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best flavor and texture, consume within 24-48 hours. When ready to serve, you can let it sit at room temperature for 10–15 minutes for a softer texture; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert actually benefits from resting in the fridge for several hours or overnight, allowing flavors to meld and the ladyfingers to soften perfectly.

Can I substitute the mascarpone cheese?

While mascarpone gives tiramisu its signature creaminess, you can substitute with a mix of cream cheese and heavy cream if needed, though the texture and flavor will differ slightly.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.6 from 136 reviews

This White Chocolate Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of raspberry syrup-soaked ladyfingers, creamy mascarpone filling, and fine white chocolate shavings. The combination of tart raspberries and sweet white chocolate creates a harmonious and indulgent treat perfect for special occasions or anytime you want a delightful, fruity dessert.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes (including refrigeration)
• 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 cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from Raspberry Syrup recipe above)
• 1 teaspoon vanilla extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (such as Lindt)

Instructions

1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries to release their juices. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer gently for about 2 minutes.
2. Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a measuring cup. Press the berries with the back of a spoon or ladle to extract as much juice as possible, then discard the leftover seeds.
3. Reduce the Syrup: Return the strained juice to the saucepan, add sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate until completely cooled.
4. Prepare the Filling: In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a bowl. Replace the whisk with the paddle attachment in the mixer bowl.
5. Mix Mascarpone Filling: In the mixer, combine mascarpone cheese, sugar, cooled raspberry syrup, and vanilla extract. Beat on high until smooth. Add about one cup of the whipped cream and beat to incorporate, then gently fold in the remainder of the whipped cream to maintain a light texture.
6. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup—not soaking, just enough to moisten. Arrange 12 ladyfingers in two straight rows on the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers.
7. Add White Chocolate: Using a microplane or fine grater, evenly grate half of the white chocolate over the filling layer.
8. Second Ladyfinger Layer: Dip the remaining ladyfingers in raspberry syrup and arrange another layer on top of the filling. Spread half of the remaining mascarpone filling over this layer.
9. Pipe Remaining Filling: Transfer the rest of the mascarpone filling to a pastry bag fitted with a large round tip (or a sealed plastic bag with a corner cut off) and pipe it evenly across the tiramisu surface.
10. Final White Chocolate Topping: Grate the remaining white chocolate over the piped mascarpone layer.
11. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.

Notes

• For best results, use fresh raspberries, but frozen raspberries work well too; thaw before cooking.
• When dipping ladyfingers in syrup, avoid soaking them too long to prevent sogginess.
• Chill the raspberry syrup completely before using it in the filling to avoid curdling the mascarpone mixture.
• Use good-quality white chocolate for the best flavor impact.
• This dessert can be prepared a day in advance for convenience.

Keywords: White Chocolate Raspberry Tiramisu, raspberry tiramisu, mascarpone dessert, Italian dessert, no bake tiramisu, white chocolate dessert