White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring fresh raspberries and smooth mascarpone cream layered with raspberry-soaked ladyfingers. This dessert is perfect for summer gatherings or any time you want a refreshing, elegant treat.

Ingredients

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from the 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. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
2. Strain the Berries: Remove from heat and pour the mixture through a fine-mesh strainer into a measuring cup. Press the berries with the back of a spoon to extract juice, discarding the seeds.
3. Cook the Syrup: Return the raspberry juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until it reduces slightly. Remove from heat and chill in the refrigerator until completely cool.
4. Prepare the Filling: Whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer to another bowl. Replace whisk with paddle attachment in the mixer.
5. Mix Mascarpone: Add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until combined.
6. Combine Cream and Mascarpone: Add about one cup of whipped cream and continue beating until mixed. Gently fold in the remaining whipped cream.
7. Assemble the Tiramisu: Quickly dip ladyfingers one at a time into the raspberry syrup until soaked but not soggy. Arrange an even layer (two rows of six) in an 8-inch square dish.
8. Add Filling and Chocolate: Spread half of the mascarpone filling over the ladyfingers. Grate half the white chocolate evenly on top.
9. Repeat Layers: Add another layer of syrup-soaked ladyfingers, then spread half of the remaining filling over them.
10. Pipe and Finish: Transfer remaining filling to a pastry bag or a ziplock bag with the corner cut off, and pipe evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• For a citrusy twist, add a teaspoon of orange zest to the mascarpone filling.
• You can substitute fresh raspberries with frozen ones if fresh are out of season; just thaw them completely before use.
• If you prefer a less sweet dessert, reduce the sugar in the raspberry syrup by a quarter cup.
• Use good-quality white chocolate for a richer flavor and smoother texture.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It tastes best when chilled thoroughly. To serve, allow it to sit at room temperature for about 10 minutes for easier slicing. Avoid freezing, as it can affect the texture of the mascarpone cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best to make it at least 6 hours ahead or overnight so the flavors meld and the ladyfingers soften perfectly.

What can I use instead of ladyfingers?

If you don’t have ladyfingers, sponge cake or pound cake slices lightly soaked in the raspberry syrup work well as alternatives.

White Chocolate Raspberry Tiramisu Recipe

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4.5 from 728 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining luscious layers of raspberry syrup-soaked ladyfingers with creamy mascarpone filling and the sweet touch of white chocolate. Perfectly chilled, this no-bake dessert offers refreshing fruity flavors balanced with rich creaminess, making it ideal for special occasions or a decadent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes (including chilling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

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 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 the raspberries and water. Use a potato masher or fork to crush the berries thoroughly. Bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes to release the juices.
2. Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a glass measuring cup. Use the back of a ladle or spoon to press the berries firmly to extract as much juice as possible, then discard the seeds.
3. Cook the Syrup: Return the strained raspberry juice to the pan, add the sugar and lemon juice, and bring to a boil. Simmer for 4-5 minutes until the mixture thickens slightly. Remove from heat and refrigerate until completely cooled.
4. Prepare the Mascarpone Filling: With a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Switch the mixer to the paddle attachment, then add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla extract. Beat on high until smooth and combined.
5. Incorporate Whipped Cream: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand to keep it light and airy.
6. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows of six on the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
7. Assemble the Tiramisu – Second Layer: Repeat the soaking and layering process with the remaining ladyfingers. Spread half of the remaining mascarpone filling evenly over this second layer. Transfer the rest of the filling to a pastry bag fitted with a large round tip (or a ziplock bag with the corner cut), and pipe the filling evenly across the top. Grate the remaining white chocolate over the dessert.
8. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Notes

• Use fresh or frozen raspberries for the syrup; if frozen, thaw before cooking.
• Do not soak ladyfingers too long to avoid sogginess; a quick dip is sufficient.
• For best results, prepare the dessert a day ahead to allow proper chilling.
• White chocolate quality significantly affects flavor; opt for premium brands.
• You can substitute the white chocolate with dark chocolate if preferred, but it will change the flavor profile.

Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone Dessert, No-Bake Dessert, Italian Dessert, Ladyfinger Dessert, White Chocolate Dessert