White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining tart raspberries with rich mascarpone and creamy white chocolate. This layered treat is perfect for special occasions or a decadent weekend indulgence.

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 (such as Lindt)

Instructions

1. Step 1: Make the Raspberry Syrup. In a medium saucepan over medium-high heat, combine raspberries and water. 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. Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer set over a glass measuring cup. Press berries gently to extract juice, discard seeds.
3. Step 3: Return the raspberry juice to the pan and add ¾ cup sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill until completely cool.
4. Step 4: Prepare the filling. Whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer whipped cream to a bowl.
5. Step 5: Replace the whisk with a paddle attachment. Add mascarpone, ¾ cup sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat 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 with a spatula.
7. Step 7: Assemble the tiramisu. Quickly dip ladyfingers one at a time into the raspberry syrup—soaked but not soggy—and arrange in two rows of six along the bottom of an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
9. Step 9: Add another layer of syrup-soaked ladyfingers on top.
10. Step 10: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the rest of the filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut) and pipe it evenly over the top.
11. Step 11: Grate the remaining white chocolate over the finished tiramisu. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight before serving.

Tips & Variations

• Use fresh raspberries for the best flavor, but frozen works well if thawed and drained.
• For a boozy twist, add a splash of raspberry liqueur or rum to the raspberry syrup before soaking ladyfingers.
• Substitute white chocolate with milk or dark chocolate for a different flavor profile.
• Make the dessert a day ahead to allow flavors to meld perfectly.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, allow it to sit at room temperature for 10-15 minutes to soften slightly. Do not freeze, as the texture will be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the syrup?

Yes, frozen raspberries work well. Just thaw them first and drain any excess liquid before making the syrup.

How do I know when the whipped cream is ready?

The whipped cream is ready when it forms stiff peaks—meaning it holds its shape firmly when the whisk is lifted. Be careful not to overwhip or it can turn grainy.

White Chocolate Raspberry Tiramisu Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

A delightful twist on classic tiramisu, this White Chocolate Raspberry Tiramisu combines fresh raspberry syrup-soaked ladyfingers with a creamy mascarpone and whipped cream filling, layered and topped with grated white chocolate for an elegant and fruity dessert perfect for any occasion.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes
• 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

Filling

• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from above recipe)
• 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. Use a potato masher or fork to crush the berries. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
2. Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer into a glass measuring cup. Press with the back of a ladle to extract as much juice as possible, discarding seeds.
3. Reduce Syrup: Return the raspberry juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cooled.
4. Make the Filling: In a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl. Switch to the paddle attachment and add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla. Beat until combined, then add about a cup of whipped cream to incorporate. Gently fold in the remaining whipped cream by hand.
5. Assemble Tiramisu – First Layer: Dip each ladyfinger briefly in the raspberry syrup (soaked but not soggy) and arrange 12 ladyfingers in two straight rows in an 8-inch square dish. Spread half of the mascarpone filling evenly on top and grate half of the white chocolate over the filling.
6. Assemble Tiramisu – Second Layer: Repeat by dipping and layering the remaining ladyfingers on top of the filling. Spread half of the remaining filling on top, then use a pastry bag or ziplock bag to pipe the rest evenly over the tiramisu. Grate the remaining white chocolate on top.
7. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.

Notes

• Dipping the ladyfingers quickly in syrup prevents them from becoming soggy and maintains structure.
• Using quality white chocolate enhances flavor and texture.
• Chilling overnight improves the melding of flavors and the texture of the tiramisu.
• Fresh or frozen raspberries can be used for the syrup.
• Use a fine mesh strainer to ensure a smooth syrup without seeds.

Keywords: white chocolate raspberry tiramisu, raspberry tiramisu dessert, no-bake dessert, mascarpone dessert, layered tiramisu recipe