Name: White Chocolate Raspberry Tiramisu 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 (from the Raspberry Syrup section); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce good-quality white chocolate (such as Lindt)

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Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining fresh raspberry syrup with creamy mascarpone and white chocolate. This no-bake treat is perfect for special occasions or whenever you want a refreshing and elegant dessert.

A square glass dish shows layers of soft pink cream and sponge cake, with the bottom layer consisting of a light pink sponge soaked in syrup. Above that is a thick, smooth pink cream layer, topped by another sponge layer soaked in syrup. The top layer is decorated with evenly spaced dollops of pink whipped cream, each puff covered with fine white coconut flakes. The dish is placed on a white marbled surface with a silver cake server featuring a cut-out design resting in front. Soft, blurred white plates and spoons are in the background. 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
1 ½ cup heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar
¾ cup raspberry syrup (from recipe below)
1 teaspoon vanilla
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolate

Instructions

Step 1: 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. Bring to a simmer, then reduce heat to medium-low and cook for 2 minutes. Remove from heat and strain through a fine-mesh sieve into a glass measuring cup, pressing to extract juice. Discard seeds.
Step 2: Return strained juice to the pan, add ¾ cup sugar and lemon juice, then bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
Step 3: Make the Filling. Whip heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer to a bowl. Switch to paddle attachment, add mascarpone, ¾ cup sugar, ¾ cup raspberry syrup, and vanilla. Beat until smooth. Mix in half the whipped cream, then gently fold in the rest by hand.
Step 4: Assemble the Tiramisu. Quickly dip each ladyfinger into raspberry syrup without soaking too long. Arrange 12 ladyfingers in two rows in an 8-inch square dish. Spread half the mascarpone filling evenly over them. Grate half the white chocolate over the filling.
Step 5: Add another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling over the top. Pipe the last portion of filling evenly using a pastry bag or zip-top bag with a corner cut off. Grate remaining white chocolate over the top.
Step 6: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld before serving.

Tips & Variations

Use fresh raspberries if possible for a brighter flavor, but frozen berries work well too.
For extra texture, sprinkle chopped white chocolate or toasted almonds between layers.
If you prefer less sweetness, reduce the sugar in the syrup or filling slightly.
To make mini servings, use individual glasses or jars instead of a large dish.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The dessert is best enjoyed chilled, but you can let it sit at room temperature for 10-15 minutes before serving to soften the texture slightly. Avoid freezing as it may affect texture and flavor.

How to Serve

A square slice of pink layered dessert sits on a white plate. The bottom layer is a light soft cake soaked slightly, topped with a thick creamy pink layer mixed with a hint of red, followed by another light cake layer. On top, there is a thick fluffy pink cream layer decorated with rounded dollops and sprinkled with fine white flakes. A fresh red raspberry rests beside the dessert. The background has a soft white marbled texture with some blurred pink and red elements around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry syrup ahead of time?

Yes, the raspberry syrup can be prepared up to 3 days in advance and stored in the refrigerator in a sealed container.

What can I substitute if I don’t have mascarpone?

If mascarpone is unavailable, blend cream cheese with a little heavy cream to achieve a similar texture, but the flavor will be slightly different.