White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining tangy raspberries with creamy mascarpone and sweet white chocolate. This no-bake layered treat is perfect for special occasions or whenever you crave a luscious, fruity indulgence.

Ingredients

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar (for syrup)
• 1 tablespoon lemon juice
• 1½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar (for filling)
• ¾ cup raspberry syrup (from 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 using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
2. Strain the Berries: Remove from heat and pour the mixture through a fine-mesh strainer set over a measuring cup. Press the berries with the back of a spoon to extract as much juice as possible and discard the seeds.
3. Cook the Syrup: Return the strained 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 cool.
4. Prepare the Filling: Using a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to another bowl. Replace the whisk with a paddle attachment on the mixer.
5. Mix Mascarpone and Syrup: Add mascarpone, sugar, ¾ cup of raspberry syrup, and vanilla extract to the mixer. Beat on high until smooth. Add about one cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream by hand.
6. Assemble the Tiramisu: Quickly dip each ladyfinger in the raspberry syrup to soak but not become soggy. Arrange 12 ladyfingers in two straight rows to cover the bottom of an 8-inch square dish.
7. Layer Filling and Chocolate: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
8. Second Layer: Add another layer of raspberry syrup-soaked ladyfingers, then spread half of the remaining filling over them.
9. Pipe and Garnish: Transfer the remaining filling to a pastry bag with a large round tip or a plastic bag with the corner cut off, and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.
10. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• Use fresh raspberries for the best flavor when in season; frozen raspberries work well too but should be thawed and drained first.
• For a boozy version, add a splash of raspberry liqueur or white rum to the syrup or filling.
• Try swapping white chocolate for dark or milk chocolate if you prefer a richer taste.
• Line the dish with plastic wrap before assembling to make removal and serving easier.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It is best enjoyed chilled and within this timeframe to maintain the texture of the ladyfingers and freshness of the cream. For reheating, this dessert is best served cold and should not be microwaved.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert actually benefits from resting overnight in the fridge as the flavors meld and the ladyfingers soften perfectly.

Can I use frozen raspberries for the syrup?

Absolutely. Just thaw and drain excess juice before making the syrup to avoid excess water diluting the flavor.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.9 from 139 reviews

A decadent twist on classic tiramisu, this White Chocolate Raspberry Tiramisu layers delicate ladyfingers soaked in a homemade raspberry syrup with rich mascarpone cream and white chocolate shavings. Perfectly refreshing and indulgent, it combines tart berry flavors with creamy sweetness for an elegant dessert.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

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 cup 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: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
2. Strain the Berries: Remove from heat and pour the mixture through a fine-mesh strainer set over a bowl or measuring cup. Press with the back of a spoon or ladle to extract as much juice as possible, discarding seeds.
3. Cook the Syrup: Return the strained 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 to cool completely.
4. Prepare the Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl. Switch to the paddle attachment on the mixer, and combine mascarpone cheese, sugar, ¾ cup of raspberry syrup, and vanilla. Beat on high until smooth. Fold in about one cup of whipped cream, then gently fold in the remaining whipped cream to keep the mixture light.
5. Assemble Tiramisu – First Layer: Briefly dip ladyfingers one at a time into the raspberry syrup so they are soaked but not soggy. Arrange 12 ladyfingers in two rows of six along the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly on top. Grate half of the white chocolate over the filling.
6. Assemble Tiramisu – Second Layer: Dip remaining ladyfingers in the syrup and arrange them over the first layer filling. Spread half of the remaining mascarpone filling over this layer. Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off, and pipe evenly over the tiramisu. Grate the remaining white chocolate on top.
7. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.

Notes

• Use fresh or frozen raspberries interchangeably as both work well for the syrup.
• Do not soak the ladyfingers too long to avoid sogginess; a quick dip is sufficient.
• For best results, chill the tiramisu overnight to develop flavor and achieve the perfect texture.
• Good quality white chocolate is important for flavor and smooth texture in the topping.
• You can prepare the raspberry syrup up to 2 days in advance and keep chilled.

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