White Chocolate Raspberry Tiramisu Recipe

Introduction

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Bursting with fresh raspberry flavor and creamy mascarpone, it combines fruity sweetness with rich white chocolate for an irresistible treat. Perfect for special occasions or whenever you want to impress guests.

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 below)
• 1 teaspoon vanilla extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate

Instructions

1. Step 1: Make the Raspberry Syrup by combining raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a masher or fork. Bring to a simmer, then reduce heat and cook for 2 minutes.
2. Step 2: Remove from heat, strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing to extract juice. Discard seeds.
3. Step 3: Return the juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 4–5 minutes until slightly reduced. Chill completely in the refrigerator.
4. Step 4: For the filling, whip heavy cream in a stand mixer until stiff peaks form. Transfer whipped cream to a bowl.
5. Step 5: Switch mixer to paddle attachment and beat mascarpone, sugar, ¾ cup raspberry syrup, and vanilla on high until smooth.
6. Step 6: Add half the whipped cream to the mascarpone mixture and mix until combined. Gently fold in the remaining whipped cream by hand.
7. Step 7: Quickly dip each ladyfinger into the raspberry syrup without soaking too long. Arrange 12 dipped ladyfingers in two rows in an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half the white chocolate over the filling.
9. Step 9: Add another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling over them.
10. Step 10: Transfer the last portion of filling to a pastry bag or a zip-top bag with a corner cut off and pipe it evenly on top.
11. Step 11: Finish by grating remaining white chocolate over the tiramisu. Cover with plastic wrap and refrigerate at least 6 hours or overnight before serving.

Tips & Variations

• Use fresh raspberries for the best flavor, but frozen work well in a pinch—just thaw before using.
• Replace the white chocolate with milk or dark chocolate for a different twist.
• For extra texture, sprinkle some toasted almonds or pistachios between layers.
• Serve chilled and garnish with whole raspberries or mint leaves for a pretty presentation.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop beautifully after resting overnight. When ready to serve, allow it to sit at room temperature for 10-15 minutes for the best texture. Avoid freezing, as it can affect the cream’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert is best made at least 6 hours in advance or overnight to allow the flavors to meld and the ladyfingers to soften perfectly.

What can I substitute for mascarpone cheese?

If mascarpone isn’t available, you can use a mix of cream cheese and heavy cream, though the texture will be slightly less rich and creamy.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.6 from 120 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining luscious mascarpone cream, fresh raspberry syrup, and the sweetness of white chocolate. Layers of ladyfingers soaked in vibrant raspberry syrup are topped with a smooth mascarpone filling and finished with grated white chocolate, offering a refreshing and elegant treat perfect for any occasion.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 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 (such as Lindt)

Instructions

1. Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine raspberries and water. Use a potato masher or fork to crush the berries. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 2 minutes. Remove from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing with the back of a spoon or ladle to extract as much juice as possible. Discard the seeds. Return the strained juice to the pan, add sugar and lemon juice, then bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
2. Make the Filling: In a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Switch the mixer to paddle attachment. Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla extract to the mixer. Beat on high until smooth and combined. Add about half of the whipped cream and mix until incorporated. Gently fold in the remaining whipped cream by hand to maintain a light texture.
3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking them briefly without making them soggy. Arrange them in two straight rows of six in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Top with another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling over them. Transfer the last portion of the filling to a piping bag fitted with a large round tip (or a gallon-sized zip-top bag with a corner cut off) and pipe it evenly over the top. Finish by grating the remaining white chocolate over the tiramisu. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

• Use fresh raspberries for the best flavor, but frozen can be used if thawed.
• Do not soak the ladyfingers too long in the syrup to avoid sogginess.
• Chilling time is crucial to let the flavors meld and the dessert set properly.
• For easier piping, chill the mascarpone filling before loading it into the bag.
• Use high-quality white chocolate for a richer and smoother taste.

Keywords: white chocolate raspberry tiramisu, raspberry tiramisu, no bake tiramisu, mascarpone dessert, Italian dessert, layered dessert, fresh raspberry syrup