White Chocolate Raspberry Tiramisu Recipe
A decadent White Chocolate Raspberry Tiramisu featuring layers of raspberry mascarpone cream, raspberry syrup-soaked ladyfingers, and grated white chocolate. This creamy, fruity dessert blends Italian tiramisu tradition with fresh raspberries for a luscious, shareable treat.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 25 minutes
- Yield: 9 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American, Italian
Ingredients
Raspberry Syrup:
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from syrup recipe above)
- 1 teaspoon vanilla extract
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (e.g., Lindt)
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes. Remove from heat and strain through a fine-mesh sieve, pressing with a ladle to extract juice and discard seeds. Return juice to the pan, add sugar and lemon juice, boil and simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate until completely cooled.
- Make 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. Switch to the paddle attachment and beat mascarpone, sugar, raspberry syrup, and vanilla on high speed until smooth. Gradually add about one cup of whipped cream to the mixture and mix well. Gently fold in the remaining whipped cream until fully incorporated.
- Assemble the Tiramisu: Dip each ladyfinger briefly in the raspberry syrup to soak but not saturate. Arrange 12 ladyfingers in two neat rows of six in an 8-inch square dish for the first layer. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate on top. Repeat with another layer of syrup-soaked ladyfingers, then spread half of the remaining filling over them.
- Pipe and Garnish: Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with a corner cut off. Pipe the filling evenly over the top layer. Grate the remaining white chocolate over the piped filling for garnish.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set before serving.
Notes
- Ensure ladyfingers are just soaked and not soggy to maintain the tiramisu’s texture.
- Use fresh or frozen raspberries interchangeably for convenience.
- Grating white chocolate can be done with a microplane or fine grater for even distribution.
- For best results, allow the tiramisu to chill overnight for full flavor development.
- You can substitute white chocolate brand to your preference but choose good-quality chocolate for best taste.
