White Chocolate Raspberry Tiramisu Recipe

Introduction

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Combining tart raspberries with creamy mascarpone and luscious white chocolate, it’s a refreshing treat perfect for any occasion.

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 below)
• 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. In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries with a potato masher or fork. Bring to a simmer, then reduce to medium-low and simmer for about 2 minutes.
2. Step 2: Remove the pan from heat. Pour the berry mixture through a fine-mesh strainer into a glass measuring cup, pressing the berries to extract as much juice as possible. Discard the seeds.
3. Step 3: Return the juice to the saucepan. Add ¾ cup sugar and lemon juice. Bring to a boil, then simmer 4-5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
4. Step 4: Prepare the filling. Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
5. Step 5: Switch to the paddle attachment. Add mascarpone, ¾ cup sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until smooth and combined.
6. Step 6: Add about one cup of whipped cream to the mascarpone mixture and beat to incorporate. Gently fold in the remaining whipped cream by hand.
7. Step 7: Assemble the tiramisu. Quickly dip each ladyfinger in the raspberry syrup until soaked but not soggy. Arrange two rows of six ladyfingers evenly in the bottom of an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
9. Step 9: Add another layer of raspberry-soaked ladyfingers. Spread half of the remaining filling on top.
10. Step 10: Transfer the remaining filling to a pastry bag with a large round tip (or a ziplock bag with a corner cut off) and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Step 11: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• For extra flavor, soak ladyfingers briefly — about 1-2 seconds — in the syrup to avoid sogginess.
• Use fresh white chocolate for grating, as it melts easily and adds a smooth texture.
• Try substituting raspberries with strawberries or mixed berries for a different fruity twist.
• If you don’t have a pastry bag, use a spoon to dollop and spread the final layer of filling smoothly.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop best after resting overnight. When ready to serve, let it sit at room temperature for 10-15 minutes for a creamier texture. Avoid freezing, as it can alter the texture of the mascarpone and ladyfingers.

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 proceed with the recipe as written.

How long should the ladyfingers be soaked in the syrup?

Dip each ladyfinger briefly, about 1-2 seconds, to avoid them becoming too soggy. The goal is to have them saturated but still hold some structure for layering.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.6 from 76 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, layering delicate ladyfingers soaked in homemade raspberry syrup, creamy mascarpone filling, and fresh raspberries. The combination of tart raspberry and sweet white chocolate creates a fresh and elegant treat perfect for any special occasion or summer gathering.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Syrup

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice

Filling

• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from 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. Using a potato masher or fork, crush the berries gently. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
2. Strain the Berries: Remove from heat and pour the mixture through a fine-mesh strainer set over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract maximum juice, discarding the seeds.
3. Reduce the Syrup: Return the raspberry juice to the saucepan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until the syrup reduces slightly. Remove from heat and refrigerate until completely chilled.
4. Prepare the Filling: In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Switch the mixer to the paddle attachment and add mascarpone, sugar, ¾ cup of chilled raspberry syrup, and vanilla. Beat on high to combine.
5. Incorporate Whipped Cream: Add about one cup of whipped cream to the mascarpone mixture and beat until blended. Gently fold in the remaining whipped cream by hand to keep the filling light and airy.
6. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger in raspberry syrup until soaked but not soggy. Place an even layer (two rows of six) on the bottom of an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
7. Assemble the Tiramisu – Second Layer: Repeat the dipping and layering of ladyfingers on top of the filling. Spread half of the remaining filling evenly over this layer.
8. Pipe the Final Layer and Garnish: Transfer the rest of the filling to a pastry bag fitted with a large round tip or a ziplock bag with a corner cut off. Pipe evenly over the tiramisu. Grate the remaining white chocolate on top.
9. Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set before serving.

Notes

• Use fresh or frozen raspberries for the syrup—frozen will work just fine.
• Dip ladyfingers quickly in syrup to avoid sogginess for the best texture.
• Chilling the syrup before assembly ensures the filling stays stable and creamy.
• You can make the tiramisu up to one day in advance; it tastes even better after sitting overnight.
• Use good-quality white chocolate for grating as it melts smoothly and adds a luxurious flavor.

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