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 (prepared from above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce white chocolate (grated)

Jump to Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Combining the tartness of fresh raspberries with creamy mascarpone and sweet white chocolate, it’s a refreshing and elegant treat perfect for any occasion.

A square-shaped layered dessert sits on a white plate, placed on a white marbled surface. The bottom layer is a light beige sponge cake, followed by a thick white creamy layer. On top of the cream, there is a bright red raspberry jam layer with visible fruit pieces, then another white creamy layer similar to the one below. The dessert is topped with a thin light-colored sponge layer lightly dusted with cocoa powder. Several fresh red raspberries and a small green mint leaf crown the top. Around the dessert, more raspberries are scattered over a light dusting of cocoa powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
¾ cup raspberry syrup
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce white chocolate (grated)

Instructions

Step 1: Make the Raspberry Syrup. Place raspberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries and release their juices.
Step 2: Strain the mixture through a fine-mesh strainer into a measuring cup. Press the pulp gently with the back of a spoon to extract as much juice as possible.
Step 3: Return the strained juice to the saucepan. Add ¾ cup sugar and lemon juice, then simmer until slightly thickened, about 4–5 minutes. Chill completely before using.
Step 4: Prepare the Mascarpone Filling. Whip the heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Transfer to a separate bowl.
Step 5: Change to the paddle attachment and beat mascarpone cheese, ¾ cup sugar, raspberry syrup, and vanilla extract until smooth and fluffy.
Step 6: Gently fold the whipped cream into the mascarpone mixture, creating a light, mousse-like texture. Chill until ready to use.
Step 7: Assemble the Tiramisu. Dip each ladyfinger briefly in the chilled raspberry syrup, making sure they soak but do not become soggy. Arrange a single layer in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling over the ladyfingers and smooth with a spatula. Grate half of the white chocolate evenly on top.
Step 9: Add another layer of syrup-soaked ladyfingers, then spread the remaining mascarpone filling. For a decorative finish, pipe the top layer with a pastry bag and grate the remaining white chocolate over it.
Step 10: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld.

Tips & Variations

Use fresh raspberries when in season for the best flavor, but frozen raspberries work well too—just thaw before using.
For added texture, sprinkle chopped toasted almonds or pistachios between layers.
If you prefer a less sweet dessert, reduce the sugar in the syrup or filling slightly to taste.
Replace white chocolate with dark chocolate for a richer contrast to the tart raspberries.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors improve after chilling. To reheat, serve chilled or let sit at room temperature for 15 minutes before enjoying. Do not freeze, as the texture may suffer.

How to Serve

A square slice of layered dessert sits on a white plate with a silver fork beside it. The dessert has four layers: a thin golden-brown crumbly base, a thick creamy white layer above it, followed by a bright red berry jam layer, and topped with a fluffy white cream layer dusted lightly with cocoa powder. Three fresh red raspberries and two green leaves decorate the top. In the blurry background, there is a white cup filled with dark coffee on a white saucer, all placed on a white marbled surface with a hint of pink underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of raspberries?

Yes, you can substitute strawberries, blueberries, or blackberries. Adjust the syrup preparation accordingly, as some fruits may require less sugar or cooking time.

How long should I soak the ladyfingers?

Dip each ladyfinger briefly—about 1 to 2 seconds—in the syrup to prevent them from becoming soggy. They should be moist but still firm enough to hold their shape in the dessert.