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