White Chocolate Raspberry Tiramisu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
