White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining the tartness of fresh raspberries with the creamy richness of mascarpone and white chocolate. This layered treat is both elegant and easy to prepare, perfect for impressing guests or indulging at home.

Ingredients

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• 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. 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 heat to medium-low and simmer for about 2 minutes.
2. Step 2: Remove the pan from heat and pour the mixture through a fine-mesh strainer into a glass measuring cup. Press on the berries with the back of a ladle or spoon to extract as much juice as possible; discard the seeds.
3. Step 3: Return the juice to the pan, add sugar and lemon juice, then bring to a boil. Simmer for 4–5 minutes until the mixture reduces slightly. Remove from heat and chill in the refrigerator until completely cool.
4. Step 4: Prepare the filling. Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer the whipped cream to a bowl. Replace the whisk with a paddle attachment.
5. Step 5: Add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until combined. Add about one cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream.
6. Step 6: Assemble the tiramisu. Quickly dip each ladyfinger in the raspberry syrup until soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8-inch square dish.
7. Step 7: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate evenly on top.
8. Step 8: Add another layer of raspberry syrup-soaked ladyfingers. Spread half of the remaining filling over them.
9. Step 9: 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 it evenly on top. Grate the remaining white chocolate over the surface.
10. Step 10: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Tips & Variations

• For extra flavor, add a splash of raspberry liqueur to the raspberry syrup before soaking the ladyfingers.
• If fresh raspberries are not available, frozen raspberries work just as well; just thaw before using.
• Use high-quality white chocolate for grating to ensure a smooth, creamy finish.
• If you prefer a less sweet dessert, reduce the sugar in the syrup or filling slightly.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 15 minutes. This dessert does not freeze well, as the texture of the ladyfingers and mascarpone filling can be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, strawberries, blueberries, or blackberries can be used to make the syrup, offering different but delicious flavors while keeping the dessert fresh and fruity.

How do I prevent the ladyfingers from becoming too soggy?

Dip the ladyfingers quickly into the raspberry syrup just until they are moistened but not saturated. This prevents them from falling apart and keeps the layers distinct.

White Chocolate Raspberry Tiramisu Recipe

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4.6 from 115 reviews

A luscious twist on the classic Italian dessert, White Chocolate Raspberry Tiramisu combines the tartness of fresh raspberry syrup with creamy mascarpone and whipped cream layers. Ladyfingers soaked in raspberry syrup alternate with a rich mascarpone filling studded with white chocolate, creating a refreshing and elegant dessert perfect for any occasion.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes (including chilling time)
• 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

• 1½ 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 gently using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
2. Strain the Berries: Remove the pan from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing with the back of a spoon to extract as much juice as possible. Discard the seeds.
3. Reduce the Syrup: Return the strained juice to the saucepan, add sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until the syrup thickens slightly. Remove from heat and refrigerate to cool completely.
4. Prepare the Mascarpone Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a bowl.
5. Mix Mascarpone and Flavorings: Switch the mixer to the paddle attachment and add mascarpone, sugar, raspberry syrup, and vanilla. Beat on high until smooth and well combined.
6. Combine Whipped Cream: Add about one cup of the whipped cream to the mascarpone mixture and beat to combine. Gently fold in the remaining whipped cream to keep the mixture light and airy.
7. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking but not soggy, and layer them in two rows of six in an 8-inch square dish.
8. Layer Filling and Chocolate: Spread half of the mascarpone filling over the ladyfingers and grate half of the white chocolate evenly on top. Add another layer of syrup-soaked ladyfingers.
9. Finish Assembly: Spread half of the remaining filling over the second ladyfinger layer. Transfer the rest of the filling into a pastry bag and pipe it evenly over the top. Grate the remaining white chocolate on top.
10. Chill: Cover 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 depending on availability.
• Ensure ladyfingers are soaked just enough to absorb syrup but not become soggy to maintain texture.
• Chilling overnight enhances flavor and texture development.
• For best results, use good-quality white chocolate, such as Lindt.
• You can prepare the raspberry syrup a day ahead and store it in the refrigerator.

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