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