White Chocolate Raspberry Tiramisu Recipe

Introduction

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Combining fresh raspberry syrup with creamy mascarpone and luscious white chocolate, it offers a fresh, fruity, and indulgent 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 cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar (for filling)
• ¾ cup raspberry syrup (from recipe above)
• 1 teaspoon vanilla
• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate

Instructions

1. Step 1: Make the Raspberry Syrup by combining 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 to medium-low and cook for 2 minutes.
2. Step 2: Remove from heat and strain the mixture through a fine-mesh sieve, pressing to extract juice; discard seeds. Return juice to the pan, add sugar and lemon juice, bring to a boil, then simmer 4–5 minutes until slightly reduced. Chill completely in the refrigerator.
3. Step 3: Make the Filling by whipping heavy cream to stiff peaks in a stand mixer. Transfer whipped cream to a bowl. Switch mixer attachment, then beat mascarpone, sugar, ¾ cup raspberry syrup, and vanilla until smooth.
4. Step 4: Mix in half of the whipped cream with the mascarpone mixture, then gently fold in the remaining whipped cream by hand for a light texture.
5. Step 5: Assemble the tiramisu by quickly dipping each ladyfinger in raspberry syrup, soaking briefly to avoid sogginess. Arrange 12 ladyfingers in two rows in an 8-inch square dish.
6. Step 6: Spread half the mascarpone filling evenly over the ladyfingers, then grate half the white chocolate on top.
7. Step 7: Add another layer of syrup-soaked ladyfingers, spread half the remaining mascarpone filling, then pipe the final filling layer evenly over the top.
8. Step 8: Finish with the remaining grated white chocolate, cover with plastic wrap, and refrigerate for at least 6 hours or overnight before serving.

Tips & Variations

• Use fresh raspberries when in season for the best flavor, or frozen raspberries if not available.
• For a stronger raspberry flavor, add an extra tablespoon of lemon juice to the syrup.
• Substitute white chocolate with white chocolate chips for easier grating.
• For a boozy version, add a tablespoon of raspberry or white chocolate liqueur to the mascarpone filling.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 10–15 minutes before serving for the best texture and flavor. This dessert does not freeze well due to the delicate texture of the raspberries and cream.

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 and follow the recipe as written.

How do I prevent the ladyfingers from becoming soggy?

Quickly dip the ladyfingers into the raspberry syrup just long enough to soak without saturating them completely. This keeps them tender but not mushy.

White Chocolate Raspberry Tiramisu Recipe

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4.8 from 79 reviews

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, combining the tartness of fresh raspberries with the creamy richness of mascarpone and white chocolate. Layers of ladyfingers soaked in homemade raspberry syrup are alternated with a velvety whipped mascarpone filling, then topped with delicate shavings of white chocolate. Perfectly chilled and irresistibly indulgent, this dessert is ideal for special occasions or whenever you crave something sweet and sophisticated.

• Author: Windy
• 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

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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 recipe)
• 1 teaspoon vanilla extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (Lindt recommended)

Instructions

1. Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine the raspberries and water. Use a potato masher or fork to crush the berries thoroughly. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 2 minutes. Remove from heat and strain the berries through a fine-mesh sieve into a glass measuring cup, pressing with the back of a spoon or ladle to extract as much juice as possible. Discard the seeds. Return the strained juice to the pan, add sugar and lemon juice, then bring to a boil. Simmer for 4 to 5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
2. Make the Filling: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Switch the mixer to the paddle attachment, add the mascarpone cheese, sugar, ¾ cup of the chilled raspberry syrup, and vanilla extract. Beat on high speed until the mixture is smooth and well combined. Add about half of the whipped cream and mix until fully incorporated. Gently fold in the remaining whipped cream by hand to maintain the airy texture.
3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking them briefly without becoming soggy. Arrange two rows of six soaked ladyfingers each in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over this layer. Add a second layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling on top. Transfer the last portion of mascarpone filling into a pastry bag fitted with a large round tip (or use a large zip-top bag with a corner cut off) and pipe it evenly over the tiramisu. Finish by grating the remaining white chocolate over the top. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Notes

• To ensure the ladyfingers do not become soggy, dip them quickly into the syrup just before layering.
• Using fresh or frozen raspberries both work well for the syrup.
• The dessert is best if refrigerated overnight to enhance the flavors and texture.
• You can substitute other berries if desired, though raspberries provide a nice tartness that balances the sweet white chocolate.
• Use good-quality mascarpone and white chocolate for the best flavor.

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