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 (from above); 1 teaspoon vanilla; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce good-quality white chocolate (e.g., Lindt)

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Introduction

This White Chocolate Raspberry Tiramisu is a refreshing twist on the classic Italian dessert. Combining tart raspberries with creamy mascarpone and sweet white chocolate, it’s a perfect treat for warm days or special occasions. Its layers of soaked ladyfingers and luscious filling offer a delightful balance of flavors and textures.

The image shows a square slice of a pink layered dessert on a white plate, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is a light brown sponge cake; above it is a thick layer of creamy, smooth pink mousse; the middle layer is another piece of sponge cake slightly soaked with a red syrup; the top layer is a thick, fluffy pink mousse covered with fine white crumbs, creating a textured look. A fresh raspberry sits next to the dessert on the plate, adding a bright red contrast. 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 cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar
¾ cup raspberry syrup (from recipe below)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolate (such as Lindt)

Instructions

Step 1: Make the Raspberry Syrup. In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer into a glass measuring cup, pressing with the back of a spoon to extract juice. Discard seeds.
Step 3: Return the raspberry juice to the saucepan. Add sugar and lemon juice, then bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
Step 4: Prepare the filling. Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Step 5: Replace the whisk with the paddle attachment. Add mascarpone cheese, sugar, ¾ cup of the raspberry syrup, and vanilla to the mixer bowl. Beat on high until combined.
Step 6: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.
Step 7: Assemble the tiramisu. Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange them in two straight rows of six in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
Step 9: Add another layer of syrup-soaked ladyfingers on top of the filling. Spread half of the remaining mascarpone filling over this second layer.
Step 10: Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with a corner cut off. Pipe an even layer over the tiramisu. Grate the remaining white chocolate on top.
Step 11: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.

Tips & Variations

Use fresh raspberries when in season for the best flavor, but frozen raspberries work well too—just thaw before using.
To add a hint of citrus brightness, try adding a teaspoon of orange zest to the mascarpone filling.
If you prefer a less sweet dessert, reduce the granulated sugar by a quarter cup in both the syrup and filling.
For a fun twist, substitute white chocolate with milk or dark chocolate according to your taste.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It is best enjoyed chilled and fresh. When ready to serve, let it sit at room temperature for 10–15 minutes for a creamier texture. Avoid freezing as it can alter the texture of the mascarpone and whipped cream.

How to Serve

The image shows a close-up of a dessert in a clear glass dish with three visible layers. The bottom layer is soft and light golden brown cake soaked in a red syrup, followed by a thick middle layer of smooth, pale pink cream. On top, there is a layer of fluffy pink whipped cream piped in large dollops, each dusted with fine white coconut flakes. The dish is set on a white marbled surface, and more pieces of the dessert are visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the syrup?

Yes, frozen raspberries work perfectly. Just thaw them completely before making the syrup to ensure even cooking and release of juices.

How long should I soak the ladyfingers in the raspberry syrup?

Dip each ladyfinger briefly, about 1–2 seconds per side, to soak them without making them soggy. They should be moist but still hold their shape well.