White Chocolate Raspberry Tiramisu Recipe
A luscious White Chocolate Raspberry Tiramisu featuring layers of raspberry-soaked ladyfingers, creamy mascarpone filling, and decadent white chocolate, making for a refreshing and elegant dessert perfect for any occasion.
- 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
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Filling
- 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
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (such as Lindt)
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. Bring to a simmer, then reduce the heat to medium-low and cook for 2 minutes. Remove from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing to extract as much juice as possible. Discard seeds. 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 chill in the refrigerator until completely cool.
- Make the Filling: In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl. Switch to the paddle attachment and add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla extract. Beat on high until smooth and combined. Add half of the whipped cream and mix to incorporate. Gently fold in the remaining whipped cream by hand to maintain a light texture.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking them without making them soggy. Arrange two rows of six ladyfingers in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling on top. Transfer the last portion of filling to a pastry bag fitted with a large round tip (or a zip-top bag with a corner cut off) and pipe it evenly over the tiramisu. Grate the remaining white chocolate over the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Use fresh or frozen raspberries depending on availability; frozen berries should be thawed before use.
- Do not oversoak ladyfingers to prevent sogginess; a quick dip is sufficient.
- The tiramisu is best made a day ahead to allow flavors to meld and the dessert to set properly.
- Adjust sweetness by varying sugar quantities in raspberry syrup and filling according to taste.
- White chocolate quality significantly affects the final flavor; choose a high-quality brand.
Keywords: white chocolate, raspberry, tiramisu, dessert, no-bake, mascarpone, ladyfingers, Italian dessert
