Name: Raspberry Mascarpone Tiramisu with White Chocolate Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Italian
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 (prepared from above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce white chocolate (grated)

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Introduction

Tiramisu is a classic Italian dessert known for its creamy texture and rich flavors. This version features a delightful twist with raspberry syrup and white chocolate, offering a fresh and fruity take on the traditional treat. It’s perfect for impressing guests or enjoying as a special indulgence at home.

The image shows a square slice of layered dessert on a white plate with a white marbled surface underneath. The bottom layer is a light, soft cake base in a pale yellow color, topped by a thick, smooth layer of white cream. Above this is a vivid red fruit layer with small bits of berry texture. On top of this fruit layer is another thick, smooth white cream layer. The dessert is finished with a dusting of light pink powder and several fresh red raspberries arranged on top, along with a small green mint leaf for decoration. One raspberry is placed next to the slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
¾ cup raspberry syrup
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce white chocolate (grated)

Instructions

Step 1: Make the Raspberry Syrup. Place raspberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries, releasing their juices. Simmer gently.
Step 2: Strain the mixture through a fine-mesh strainer into a measuring cup. Press the berry pulp with the back of a spoon to extract as much juice as possible.
Step 3: Return the strained juice to the saucepan, add ¾ cup sugar and lemon juice, and simmer until slightly thickened, about 4–5 minutes. Chill completely before using.
Step 4: Prepare the Mascarpone Filling. Whip the heavy cream using a stand mixer with a whisk attachment until stiff peaks form. Transfer to a bowl.
Step 5: Using the paddle attachment, beat mascarpone cheese, ¾ cup sugar, raspberry syrup, and vanilla extract together until smooth and fluffy.
Step 6: Gently fold the whipped cream into the mascarpone mixture to create a light, mousse-like texture. Chill until ready to use.
Step 7: Assemble the Tiramisu. Dip each ladyfinger briefly into the cooled raspberry syrup, ensuring they are soaked but not soggy. Arrange a single layer in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling over the ladyfingers, smoothing with a spatula. Evenly grate half the white chocolate on top.
Step 9: Add another layer of syrup-soaked ladyfingers, followed by the remaining mascarpone filling. Pipe for a decorative finish if desired. Grate the remaining white chocolate evenly over the top.
Step 10: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the dessert set.

Tips & Variations

Use fresh raspberries when in season for the best flavor, or frozen if out of season. Just be sure to thaw and drain them well.
For a less sweet variation, reduce the sugar in the filling by a quarter cup.
Try substituting white chocolate with dark or milk chocolate shavings for a richer taste.
If you don’t have Savoiardi ladyfingers, sponge cake slices can be a good alternative.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. This dessert is best enjoyed chilled, so serve it straight from the fridge. If needed, you can let it sit at room temperature for 10–15 minutes before serving to soften slightly.

How to Serve

A square piece of layered dessert on a white plate showing three main layers: a light yellow cake base, a thick white cream layer in the middle, and a red raspberry jam layer below it, topped with another white cream layer and a final light yellow cake layer. The dessert is decorated with fresh red raspberries on top, dusted lightly with powdered sugar, and garnished with a green mint leaf. One raspberry rests on the plate beside the dessert. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, tiramisu benefits from resting in the refrigerator for several hours or overnight. This allows the flavors to blend and the texture to set perfectly.

What if I don’t have mascarpone cheese?

If mascarpone isn’t available, a mixture of cream cheese and heavy cream can be used as a substitute, but the texture and flavor will be slightly different.