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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.7 from 144 reviews

A decadent and refreshing twist on classic tiramisu, this White Chocolate Raspberry Tiramisu features layers of raspberry syrup-soaked ladyfingers, creamy mascarpone filling, and rich white chocolate, creating a luscious dessert that balances tart fruitiness with sweet indulgence.

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 above)
  • 1 teaspoon vanilla

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate (e.g., Lindt)

Instructions

  1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, reduce heat to medium-low, and simmer for about 2 minutes.
  2. Strain the Berries: Remove from heat and pour into a fine-mesh strainer over a measuring cup. Press with a spoon or ladle to extract as much juice as possible. Discard seeds.
  3. Cook Syrup: Return juice to saucepan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
  4. Whip Heavy Cream: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
  5. Prepare Mascarpone Mixture: Replace whisk with paddle attachment. Add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla to the mixer bowl. Beat on high until combined.
  6. Incorporate Whipped Cream: Add about one cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream by hand.
  7. Soak Ladyfingers: Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange in two straight rows of six in an 8-inch square dish to form the base layer.
  8. First Layer of Filling and Chocolate: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly over the filling.
  9. Second Layer: Repeat dipping and layering ladyfingers soaked in raspberry syrup on top of the filling.
  10. Top Filling and Chocolate: Spread half of the remaining mascarpone filling over the ladyfingers. Pipe the remaining filling evenly over the dessert using a pastry bag or ziplock bag with a corner cut off. Grate the remaining white chocolate on top.
  11. Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.

Notes

  • Use fresh or frozen raspberries; ensure frozen are thawed before use.
  • Do not oversoak ladyfingers to prevent sogginess; dip briefly.
  • Chilling overnight enhances flavors and texture.
  • You can use a different high-quality white chocolate if preferred.
  • If you do not have a pastry bag, a ziplock bag with a corner cut off works perfectly.
  • For easier grating, chill the white chocolate before grating.

Keywords: white chocolate raspberry tiramisu, raspberry syrup, mascarpone dessert, no-bake tiramisu, Italian dessert

Find it online: https://chefmilacook.com/white-chocolate-raspberry-tiramisu-recipe-2/