White Chocolate Raspberry Tiramisu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the Mascarpone Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
