White Chocolate Raspberry Tiramisu Recipe
A delightful twist on traditional tiramisu, this White Chocolate Raspberry Tiramisu layers vibrant raspberry syrup-soaked ladyfingers with a luscious mascarpone and whipped cream filling, finished with grated white chocolate for a creamy, fruity, and indulgent dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 35 minutes
- 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 (from recipe above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)
- 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. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes. Remove from heat and strain through a fine-mesh sieve over a glass measuring cup, pressing to extract juice and discarding seeds. Return juice to pan, add sugar and lemon juice, then bring to a boil and simmer 4-5 minutes until slightly reduced. Chill completely in the refrigerator.
- Make the Filling: With a stand mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to another bowl. Replace whisk with paddle attachment on the mixer and add mascarpone cheese, sugar, 3/4 cup raspberry syrup, and vanilla; beat on high until blended. Add about one cup of whipped cream and mix until combined, then gently fold in the remaining whipped cream for a light texture.
- Assemble Tiramisu: Quickly dip each ladyfinger into raspberry syrup just until soaked but not soggy. Arrange in two rows of six along the bottom of an 8-inch square dish. Spread half the mascarpone filling over the soaked ladyfingers. Grate half of the white chocolate evenly on top. Add another layer of syrup-soaked ladyfingers over the filling.
- Finish Assembly: Spread half of the remaining mascarpone filling over the second ladyfinger layer. Transfer the remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off) and pipe an even layer over the tiramisu. Grate the remaining white chocolate evenly on top for garnish.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow flavors to meld and the dessert to set securely before serving.
Notes
- Ensure ladyfingers are dipped briefly to avoid sogginess while still soaking up raspberry syrup flavor.
- Use fresh or frozen raspberries interchangeably depending on availability; fresh will give a brighter flavor.
- For a richer dessert, use a high-quality mascarpone and white chocolate.
- Refrigeration time is critical for proper texture development and flavor melding.
- White chocolate can be grated using a microplane, zester, or fine grater.
Keywords: white chocolate raspberry tiramisu, raspberry tiramisu, no-bake tiramisu, mascarpone dessert, raspberry syrup dessert
