White Chocolate Raspberry Tiramisu Recipe

Introduction

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Combining tart raspberries, creamy mascarpone, and sweet white chocolate, it creates a refreshing and elegant treat perfect for any occasion.

Ingredients

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar (for syrup)
• 1 tablespoon lemon juice
• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar (for filling)
• ¾ cup raspberry syrup (from syrup 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. 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 lower the heat and simmer for about 2 minutes.
2. Step 2: Remove the pan from heat. Pour the mixture through a fine-mesh strainer into a glass measuring cup, pressing the berries to extract as much juice as possible. Discard the seeds.
3. Step 3: Return the raspberry juice to the saucepan. Add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
4. Step 4: Make the Filling. Whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer whipped cream to a separate bowl.
5. Step 5: Replace the whisk with a paddle attachment on the mixer. Add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla. Beat on high until combined.
6. Step 6: Add about 1 cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream.
7. Step 7: Assemble the tiramisu. Quickly dip each ladyfinger in the raspberry syrup until soaked but not soggy. Arrange in two straight rows of six along the bottom of an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
9. Step 9: Add another layer of syrup-soaked ladyfingers. Spread half of the remaining filling on top.
10. Step 10: Transfer the remaining filling to a pastry bag fitted with a large round tip (or use a gallon ziplock with the corner cut off) and pipe the filling evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Step 11: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

Tips & Variations

• Use fresh raspberries when in season for the brightest flavor, but frozen raspberries work well too.
• To avoid soggy ladyfingers, dip them quickly in the syrup—just long enough to soak without becoming mushy.
• Substitute white chocolate with dark chocolate for a richer, less sweet variation.
• Add a splash of raspberry liqueur to the syrup for an adult twist.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors will intensify with time, but the ladyfingers may become softer. Reheat is not recommended; serve chilled for best texture and taste.

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 slightly before cooking to release juices easily.

How long should I soak the ladyfingers?

Dip the ladyfingers quickly—about 1-2 seconds per side—just until they absorb some syrup but stay firm. This prevents a soggy texture in the finished dessert.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.9 from 102 reviews

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of raspberry syrup-soaked ladyfingers, mascarpone cream, and fresh raspberries, topped with grated white chocolate. It offers a beautiful balance of tart berry flavor and sweet creaminess, perfect for a refreshing and elegant dessert.

• Author: Marco
• 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

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 recipe 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 to release juices.
2. Strain Juice: Remove from heat and pour the berries into a fine-mesh strainer set over a glass measuring cup. Press berries with the back of a ladle or spoon to extract as much juice as possible, discarding the seeds.
3. Cook Syrup: Return the strained raspberry juice to the pan, add sugar and lemon juice. Bring to a boil and simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate to cool completely.
4. Prepare Filling: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a bowl. Replace whisk with paddle attachment and add mascarpone, sugar, ¾ cup of the raspberry syrup, and vanilla to the mixer. Beat on high until combined.
5. Combine Cream: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream to keep the mixture light and airy.
6. Assemble the Tiramisu – Layer One: Quickly dip each ladyfinger into the raspberry syrup, soaking but not soggy, and arrange in two rows of six in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate and sprinkle half of the white chocolate over the filling.
7. Layer Two: Add another layer of raspberry syrup-soaked ladyfingers on top of the filling. Then spread half of the remaining filling over this top layer.
8. Top and Finish: Transfer the remaining mascarpone filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off, and pipe the filling evenly over the tiramisu. Grate the remaining white chocolate on top for garnish.
9. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.

Notes

• Use fresh or frozen raspberries depending on availability. If using frozen, thaw before starting.
• Be careful not to soak the ladyfingers too long in syrup to avoid sogginess; they should be moist but hold shape.
• For best flavor, prepare the dessert a day ahead to let it chill thoroughly.
• White chocolate used should be good quality, as it significantly affects the flavor.
• If you don’t have a pastry bag, a ziplock bag with a small corner cut off works well for piping.

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