Raspberry Mascarpone Tiramisu with White Chocolate Recipe
This Raspberry Tiramisu is a fresh, fruity twist on the classic Italian dessert, featuring layers of raspberry syrup-soaked ladyfingers and a luscious mascarpone cream enhanced with whipped cream and white chocolate. Perfectly balanced between sweet and tart, this no-bake treat requires chilling time to develop rich flavors and a delicate, airy texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 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
Mascarpone Filling
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (prepared from above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce white chocolate (grated)
Instructions
- Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine raspberries and water. Use a potato masher or fork to crush the berries, releasing their juices as they simmer.
- Strain: Pour the simmered mixture through a fine-mesh strainer into a measuring cup, pressing the pulp gently with the back of a spoon to extract maximum juice.
- Reduce: Return the strained juice to the saucepan, add sugar and lemon juice, then simmer for 4–5 minutes until the syrup slightly thickens. Set aside to chill completely.
- Whip Cream: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- Mix Mascarpone: Replace the whisk with the paddle attachment and beat mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and fluffy.
- Combine: Gently fold the whipped cream into the mascarpone mixture to create a light, mousse-like filling. Chill until ready to assemble.
- Soak Ladyfingers: Briefly dip each ladyfinger in the cooled raspberry syrup, ensuring they are soaked but not soggy. Arrange a single layer in an 8-inch square dish.
- Layer Filling: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the top.
- Repeat Layers: Add another layer of syrup-soaked ladyfingers, followed by the remaining mascarpone filling. Pipe the top layer decoratively using a pastry bag and grate the remaining white chocolate over it.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Notes
- Use fresh or frozen raspberries depending on availability; frozen should be thawed before use.
- Be careful not to oversaturate the ladyfingers to avoid sogginess; a quick dip is sufficient.
- For best results, chill the raspberry syrup and mascarpone filling thoroughly before assembling.
- Grated white chocolate on top adds a subtle sweetness and elegant presentation.
- This dessert is best served chilled and consumed within 2 days.
Keywords: Tiramisu, Raspberry Tiramisu, Italian dessert, mascarpone, ladyfingers, raspberry syrup, white chocolate, no-bake dessert
