White Chocolate Raspberry Tiramisu Recipe
This White Chocolate Raspberry Tiramisu is a luscious, no-bake dessert that combines the tartness of fresh raspberries with creamy mascarpone and white chocolate. Layers of syrup-soaked ladyfingers are topped with a smooth mascarpone filling infused with raspberry syrup and finished with shaved white chocolate, creating a refreshing twist on the classic Italian tiramisu.
- 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: In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries with a potato masher or fork. Bring the mixture to a simmer, reduce heat to medium-low, and cook for 2 minutes. Remove from heat and strain through a fine-mesh sieve into a glass measuring cup, pressing to extract juice. Discard seeds. Return juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 4–5 minutes until slightly reduced. Chill in the refrigerator until completely cool.
- Prepare the Mascarpone Filling: Using a stand mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form. Transfer to a separate bowl. Switch to paddle attachment, then add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla extract. Beat on high until smooth and combined. Add half of the whipped cream and mix until incorporated. Gently fold in remaining whipped cream by hand to keep it light and airy.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking lightly without becoming soggy. Arrange 12 ladyfingers in two straight rows in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling over them. Transfer the final portion of filling to a pastry bag fitted with a large round tip (or a zip-top bag with a corner cut off) and pipe it evenly over the top. Grate the remaining white chocolate on top to finish. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Use fresh or frozen raspberries depending on availability; frozen works well and can be thawed before use.
- Be careful when dipping ladyfingers to avoid them becoming too soggy, which affects the texture.
- For best flavor and texture, refrigerate the tiramisu overnight to allow flavors to meld and the dessert to set properly.
- You can substitute white chocolate with milk chocolate for a different flavor profile if desired.
- Make sure the raspberry syrup is fully cooled before mixing into mascarpone to prevent curdling or texture issues.
Keywords: White Chocolate Raspberry Tiramisu, no-bake tiramisu, raspberry dessert, mascarpone dessert, white chocolate dessert, Italian dessert, ladyfingers tiramisu
