Name: White Chocolate Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 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 (from recipe above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces); 1 ounce good-quality white chocolate (such as Lindt)

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Introduction

This White Chocolate Raspberry Tiramisu offers a fresh twist on the classic Italian dessert by combining tart raspberries and creamy mascarpone with the delicate sweetness of white chocolate. It’s a beautiful, no-bake treat perfect for impressing guests or indulging at home.

A square slice of layered dessert sits on a white plate, resting on a white marbled surface. The dessert has four layers: the bottom and third layers are light beige sponge cake, soft and porous; the second and top layers are thick, smooth pink cream with a slightly whipped texture. On top of the dessert, there are six rounded pink cream dollops, each dusted with fine white coconut flakes. A single fresh red raspberry is placed at the base of the slice on the plate. In the background, white chocolate pieces and soft pink items blur softly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar
1 tablespoon lemon juice
1½ 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

Step 1: Make the Raspberry Syrup. Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries gently with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes.
Step 2: Remove the pan from heat. Strain the mixture through a fine-mesh strainer into a glass measuring cup, pressing with the back of a ladle to extract juice. Discard seeds.
Step 3: Return the strained juice to the pan. Add sugar and lemon juice, bring to a boil, then simmer for 4–5 minutes until slightly reduced. Remove from heat and refrigerate until completely cooled.
Step 4: Prepare the filling. Whip the heavy cream in a stand mixer until stiff peaks form. Transfer whipped cream to a bowl and switch the mixer attachment to paddle.
Step 5: Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until smooth. Mix in about one cup of whipped cream, then gently fold in the remaining whipped cream.
Step 6: Assemble the tiramisu. Quickly dip ladyfingers one at a time into the raspberry syrup until soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8-inch square dish.
Step 7: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
Step 8: Add another layer of syrup-soaked ladyfingers on top of the filling. Spread half the remaining filling over this layer.
Step 9: Transfer the remaining filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut off). Pipe the filling evenly over the tiramisu. Grate the remaining white chocolate over the top.
Step 10: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.

Tips & Variations

For a stronger raspberry flavor, substitute some of the ladyfinger soaking syrup with fresh raspberry juice or liqueur like Chambord.
If fresh raspberries are unavailable, frozen work well—just thaw before using.
Use a high-quality white chocolate for the best flavor and smooth texture.
For easier serving, pipe the top layer of filling evenly to create a smooth finish before grating chocolate.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended, as tiramisu is best served chilled. Let it sit at room temperature for about 15 minutes before serving for optimal texture and flavor.

How to Serve

A square dessert with three visible layers sits on a white plate placed on a white marbled surface. The bottom layer is a pale sponge cake soaked with light pink syrup. The middle layer is thick and creamy, light pink in color, with a smooth texture. Above it is a second thin layer of pale sponge cake also soaked in syrup, topped with a fluffy, light pink whipped cream layer shaped into eight rounded dollops. The top layer is sprinkled lightly with white coconut flakes. A fresh red raspberry rests on the plate next to the dessert. Nearby are two pieces of white chocolate and two red-and-white striped paper straws on the surface. The background is softly blurred with pastel tones, with a pink spoon partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu in advance?

Yes, it’s best made a day ahead to allow the flavors to meld and the dessert to firm up. Refrigerate for at least 6 hours or overnight for ideal results.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can use a mixture of cream cheese and heavy cream as a substitute, but the flavor and texture will be slightly different. Use 8 ounces cream cheese plus about ¼ cup heavy cream, whipped until smooth.