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