White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining luscious mascarpone cream with fresh raspberry syrup and white chocolate. This no-bake treat is perfect for impressing guests or enjoying a refreshing summer dessert.

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

1. Step 1: Make the Raspberry Syrup by placing raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, then lower heat and simmer for 2 minutes.
2. Step 2: Remove from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing to extract as much juice as possible. Discard seeds.
3. Step 3: Return the raspberry juice to the saucepan, add sugar and lemon juice. Bring to a boil and simmer for 4-5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
4. Step 4: For the filling, whip heavy cream in a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer whipped cream to a bowl.
5. Step 5: Replace whisk with paddle attachment. Add mascarpone cheese, sugar, ¾ cup of the chilled raspberry syrup, and vanilla to the mixer. Beat on high until combined.
6. Step 6: Add about one cup of whipped cream to the mascarpone mixture and beat to incorporate. Gently fold in the remaining whipped cream by hand.
7. Step 7: Dip ladyfingers one at a time into raspberry syrup, soaking them without becoming soggy. Arrange in two rows of six along the bottom of an 8-inch square dish.
8. Step 8: Spread half the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
9. Step 9: Add another soaked ladyfinger layer on top, then spread half of the remaining filling over it.
10. Step 10: Transfer remaining filling to a pastry bag or ziplock bag with the corner cut off and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.
11. Step 11: Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight, before serving.

Tips & Variations

• Use frozen raspberries if fresh are unavailable, but be sure to thaw and drain them well before making syrup.
• For a stronger raspberry flavor, increase lemon juice slightly or add a splash of raspberry liqueur to the syrup.
• White chocolate can be substituted with dark or milk chocolate for a different taste profile.
• To make individual servings, assemble in small glasses or ramekins following the same layering method.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors improve after chilling, but ladyfingers may become very soft after extended storage. To serve, allow to sit a few minutes at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the syrup?

Yes, frozen raspberries work well. Just thaw and drain excess liquid before cooking to avoid diluting the syrup.

How do I know when the mascarpone filling is ready?

The filling should be smooth and creamy with no lumps. When you fold in the whipped cream, keep it gentle to maintain a light, airy texture.

White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.7 from 110 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining fresh raspberry syrup and luscious white chocolate with creamy mascarpone layers and crisp ladyfingers. It offers a refreshing, fruity flavor balanced with rich textures, perfect for elegant gatherings or special occasions.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Raspberry Syrup

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice

Filling

• 1½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from the recipe above)
• 1 teaspoon vanilla extract

Assembly

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (such as Lindt)

Instructions

1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a simmer, then lower the temperature to medium-low and simmer for about 2 minutes. Remove the pan from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing the berries to extract as much juice as possible while discarding the seeds. Return the juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until slightly reduced. Chill completely in the refrigerator.
2. Prepare the Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Replace the whisk with the paddle attachment, then add mascarpone, sugar, ¾ cup of the raspberry syrup, and vanilla to the mixer. Beat on high speed until smooth and combined. Fold in about one cup of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream until fully incorporated.
3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup without making them soggy, then arrange 12 soaked ladyfingers in two straight rows in an 8-inch square dish. Spread half of the mascarpone filling evenly on top, then grate half of the white chocolate over it. Repeat with another layer of dipped ladyfingers, spread half of the remaining filling on top, and then pipe the remaining filling evenly using a pastry bag or a ziplock bag with the corner cut. Grate the remaining white chocolate over the top.
4. 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 properly before serving.

Notes

• Use fresh or frozen raspberries interchangeably for the syrup; just make sure to thaw frozen raspberries before cooking.
• Be careful when dipping ladyfingers to soak them but avoid sogginess to maintain texture.
• Chilling overnight improves the flavor and texture significantly.
• White chocolate quality affects the dessert’s richness; choose a high-quality brand.
• Use a microplane or fine grater to evenly distribute white chocolate on top.

Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone Dessert, No-Bake Tiramisu, Italian Dessert, White Chocolate Dessert