White Chocolate Raspberry Tiramisu Recipe
This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of raspberry-infused ladyfingers, fluffy mascarpone filling, and creamy white chocolate. The fresh raspberry syrup brings a perfect balance of tartness and sweetness, making it a refreshing and indulgent treat ideal for any special occasion or a luxurious dessert.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
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 (prepared from above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce white chocolate (grated)
Instructions
- 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, releasing their juices. Simmer the mixture gently.
- Strain the Syrup: Pour the simmered mixture through a fine-mesh strainer set over a measuring cup. Gently press the berry pulp with the back of a spoon to extract as much juice as possible.
- Reduce and Sweeten: Return the strained juice to the saucepan, add sugar and lemon juice, then simmer until slightly thickened, about 4–5 minutes. Remove from heat and chill completely before using.
- Prepare the Mascarpone Filling: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
- Mix Mascarpone: Replace the whisk with the paddle attachment. Beat mascarpone cheese, sugar, raspberry syrup, and vanilla extract together until smooth and fluffy.
- Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture, creating a light, mousse-like texture. Chill until ready to use.
- Assemble the Tiramisu: Dip each ladyfinger briefly in the cooled raspberry syrup, allowing them to soak without becoming soggy. Arrange a single layer in an 8-inch square dish.
- Layer Filling and Chocolate: Spread half of the mascarpone filling over the ladyfingers and smooth with a spatula. Grate half of the white chocolate evenly over this layer.
- Repeat Layers: Add another layer of syrup-soaked ladyfingers. Spread the remaining mascarpone filling over this layer and pipe it decoratively using a pastry bag. Grate the remaining white chocolate on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
Notes
- Use fresh raspberries for the best flavor, but frozen raspberries work well too—just thaw before using.
- Be careful not to oversoak the ladyfingers to prevent sogginess; a quick dip is sufficient.
- Chilling overnight intensifies the flavor and improves texture, so plan ahead.
- For a more decorative top, use a piping bag with a star tip for the final mascarpone layer.
- Grated white chocolate adds texture and a luxurious touch; you can substitute with white chocolate curls or shavings if preferred.
Keywords: White Chocolate Raspberry Tiramisu, Raspberry Tiramisu, Italian Dessert, No-Bake Tiramisu, Berry Tiramisu, Mascarpone Dessert
