White Chocolate Raspberry Tiramisu: An Amazing Ultimate Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the traditional Italian dessert, marrying the creamy sweetness of white chocolate with the bright tartness of fresh raspberries. Perfect for both special occasions and casual treats, this layered dessert offers a stunning visual appeal and irresistible flavor combination.

Ingredients

• 8 ounces white chocolate, chopped
• 1 cup heavy cream
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup raspberry puree (made from fresh or frozen raspberries)
• 24 ladyfinger cookies
• ¼ cup brewed coffee (optional)
• Cocoa powder, for dusting (optional)

Instructions

1. Step 1: Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
2. Step 2: Whip the heavy cream in a medium bowl until soft peaks form, about 3-5 minutes with an electric mixer.
3. Step 3: In a separate bowl, mix together the mascarpone cheese, powdered sugar, and vanilla extract until well blended.
4. Step 4: Fold the melted white chocolate gently into the mascarpone mixture until fully combined.
5. Step 5: Carefully fold the whipped cream into the mascarpone mixture, keeping the texture light and airy.
6. Step 6: Puree the fresh raspberries in a blender until smooth. For a seed-free texture, strain the puree and set aside.
7. Step 7: If using coffee, briefly dip each ladyfinger into the brewed coffee before layering.
8. Step 8: Arrange a layer of dipped ladyfingers in a rectangular dish. Spread a layer of the white chocolate mascarpone mixture over the ladyfingers.
9. Step 9: Drizzle raspberry puree over the mascarpone layer, then add another layer of ladyfingers.
10. Step 10: Repeat layering ladyfingers, mascarpone mixture, and raspberry puree until all ingredients are used, finishing with a mascarpone layer on top.
11. Step 11: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.
12. Step 12: Before serving, dust the top with cocoa powder and garnish with fresh raspberries.

Tips & Variations

• Use fresh, organic raspberries for the best flavor and vibrant color.
• Increase the white chocolate amount slightly for a richer taste.
• Infuse the mascarpone mixture with a splash of raspberry liqueur for added depth.
• Swap raspberries with a mixed berry blend like strawberries and blueberries for variety.
• Add a peppermint extract drop for a refreshing twist.
• Include crushed almonds or hazelnuts between layers for a pleasant crunch.
• Serve in individual glass cups to show off the beautiful layers.

Storage

Store the tiramisu covered in the refrigerator for up to 3-4 days to maintain freshness and texture. While freezing is possible, it is not recommended due to the creamy consistency; if freezing individual slices, wrap tightly and thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Make sure they are thawed and drained before pureeing to avoid excess liquid.

Is it necessary to chill the tiramisu overnight?

While chilling for 4 hours is sufficient, chilling overnight allows the flavors to meld better and improves texture.

White Chocolate Raspberry Tiramisu: An Amazing Ultimate Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert that blends the creamy richness of mascarpone and melted white chocolate with the fresh tartness of raspberries. Featuring beautiful layered textures of coffee-soaked ladyfingers, smooth mascarpone, and vibrant raspberry puree, this stunning dessert is perfect for any special occasion or as an indulgent treat. Easy to prepare and make ahead, its contrast of flavors and colors creates a delightful experience for both the eyes and palate.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

White Chocolate Mascarpone Mixture

• 8 ounces white chocolate, chopped
• 1 cup heavy cream
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Raspberry Layer

• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup raspberry puree (made from fresh or frozen raspberries)

Other Ingredients

• 24 ladyfinger cookies
• ¼ cup brewed coffee (optional)
• Cocoa powder, for dusting (optional)

Instructions

1. Melt the White Chocolate: Place chopped white chocolate in a heatproof bowl and melt it gently over a double boiler or in the microwave, stirring until smooth. Allow it to cool slightly before using.
2. Whip the Cream: In a medium bowl, use an electric mixer to whip the heavy cream until soft peaks form, usually about 3-5 minutes.
3. Combine Mascarpone: In another bowl, blend together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and well combined.
4. Fold in White Chocolate: Gently fold the slightly cooled melted white chocolate into the mascarpone mixture, ensuring the mixture is well incorporated without deflating it.
5. Incorporate Whipped Cream: Carefully fold the whipped cream into the mascarpone and white chocolate mixture, maintaining fluffiness and a light texture.
6. Prepare Raspberry Puree: Blend the fresh raspberries until smooth. For a seed-free consistency, strain the puree through a fine sieve. Set this aside for layering.
7. Dip Ladyfingers: Briefly dip each ladyfinger into brewed coffee, if using, making sure not to soak them to keep the texture intact.
8. Layer the Tiramisu: Arrange a single layer of dipped ladyfingers at the bottom of a 9×13 inch rectangular dish. Spread a layer of white chocolate mascarpone mixture over the ladyfingers followed by drizzling some raspberry puree.
9. Repeat Layers: Continue layering ladyfingers, mascarpone mixture, and raspberry puree until all ingredients are used, finishing with a generous layer of mascarpone on top.
10. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
11. Serve: Before serving, dust the top with cocoa powder and garnish with fresh raspberries to enhance both taste and presentation.

Notes

• Use fresh raspberries for the best flavor; frozen raspberries can be used if thawed and drained.
• Overnight chilling allows the flavors to meld and improves texture.
• Substitute traditional ladyfingers with gluten-free options for a gluten-free dessert.
• For more intense chocolate flavor, add extra white chocolate.
• Optional coffee soaking intensifies flavor but can be omitted for a non-coffee version.
• Use a sharp knife to cut the tiramisu cleanly and preserve layers.
• Try adding a splash of raspberry liqueur or peppermint extract to the mascarpone for flavor variations.
• Store covered in the refrigerator for up to 3-4 days; individual slices can be frozen and thawed overnight before serving.

Keywords: White Chocolate Raspberry Tiramisu, Tiramisu recipe, Raspberry dessert, No bake tiramisu, White chocolate dessert, Italian dessert, Layered dessert