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