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