If you adore the classic Italian dessert with a twist, you are going to fall head over heels for this White Chocolate Raspberry Tiramisu Recipe. It combines the luscious creaminess of mascarpone with the tart brightness of fresh raspberries, all layered with soft ladyfingers soaked in a vibrant raspberry syrup and dotted with delicate shavings of white chocolate. The result is a dreamy, elegant dessert that feels luxurious yet simple, perfect for sharing with loved ones or impressing guests at your next dinner party.
Ingredients You’ll Need
This recipe calls for a handful of fresh and pantry staples that come together to create an irresistible balance of flavors and textures. Each ingredient is thoughtfully chosen to highlight the freshness of raspberries and the smooth richness of mascarpone.
- Raspberries (4 cups): Fresh or frozen, these provide that bright, juicy punch that’s essential to the raspberry syrup and the overall flavor profile.
- Water (½ cup): Used to help cook down the raspberries into a syrup, adding moisture and enhancing their natural sweetness.
- Granulated sugar (1 ½ cups total): Divided between the syrup and mascarpone filling to balance the tartness of the fruit and add a touch of sweetness.
- Lemon juice (1 tablespoon): Adds a subtle brightness that makes the raspberry flavor pop even more.
- Heavy cream (1 ½ cups): Whipped to stiff peaks, it creates that coveted airy texture in the creamy filling.
- Mascarpone cheese (16 ounces): The star of the tiramisu filling, offering a smooth, rich tang that melts on your tongue.
- Vanilla extract (1 teaspoon): Enhances the creaminess with a warm, sweet aroma that ties the flavors together.
- Savoiardi ladyfingers (1 package, about 24): Light and crisp, these soak up the raspberry syrup beautifully without becoming mushy.
- Good-quality white chocolate (1 ounce): Finely grated over the layers, adding a delicate sweetness and gorgeous texture contrast.
How to Make White Chocolate Raspberry Tiramisu Recipe
Step 1: Make the Raspberry Syrup
Start by combining the raspberries and water in a saucepan over medium-high heat. Use a potato masher or fork to gently crush the berries and coax out their natural juices. Once the mixture simmers, reduce the heat and let it cook for a couple of minutes to enhance the flavor. Then, strain the liquid through a fine mesh to separate the seeds, pressing firmly to extract every drop of that beautiful raspberry juice. Return the juice to the pan, stir in sugar and lemon juice, then simmer until it thickens slightly into a syrupy consistency. Allow it to chill completely in the fridge — this homemade syrup is the heart of your tiramisu’s raspberry flavor.
Step 2: Whip the Cream and Prepare the Filling
While your syrup chills, whisk the heavy cream with a stand mixer until stiff peaks form — this will give your filling a fluffy, light texture that makes each bite a delight. Next, switch to the paddle attachment and blend mascarpone, sugar, raspberry syrup, and vanilla until smooth and combined. Gently fold in the whipped cream, keeping as much air as possible to maintain that silky, luscious quality that defines a perfect tiramisu filling.
Step 3: Assemble the Layers
Take your ladyfingers and quickly dip them one at a time into the raspberry syrup, ensuring they are soaked without losing their shape. Arrange an even layer at the bottom of your dish in neat rows. Spread half the mascarpone filling evenly on top and grate half of your white chocolate over it to infuse a creamy sweetness. Repeat the process with another layer of dipped ladyfingers and filling. For the final touch, pipe the remaining mixture on top for decorative appeal and finish with a generous shower of the remaining white chocolate. Cover and refrigerate for at least six hours, preferably overnight, allowing the flavors to meld into that unmistakable tiramisu magic.
How to Serve White Chocolate Raspberry Tiramisu Recipe
Garnishes
To elevate the presentation, consider topping your White Chocolate Raspberry Tiramisu Recipe with a handful of fresh raspberries, a dusting of powdered sugar, or even a sprig of mint for a pop of color and freshness. These simple touches will make your dessert look just as delightful as it tastes.
Side Dishes
This dessert shines on its own but pairs beautifully with light accompaniments such as a crisp glass of Prosecco, a cup of fragrant espresso, or a fresh berry salad. The contrasting textures and flavors complement one another wonderfully, creating a well-rounded dessert experience.
Creative Ways to Present
For a show-stopping twist, serve the tiramisu in individual clear glasses or mason jars to highlight the layered beauty. You can also use decorative piping for the top layer of mascarpone filling or add a few edible flowers for a charming, whimsical effect that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chocolate Raspberry Tiramisu Recipe covered tightly in the refrigerator for up to three days. This maintains the creamy texture and fresh flavors, so each spoonful feels just as indulgent as the first.
Freezing
You can freeze this tiramisu if needed, but be aware that the texture of the mascarpone and whipped cream may change slightly. Freeze in an airtight container for up to one month, and thaw overnight in the fridge before serving for best results.
Reheating
Since tiramisu is best enjoyed chilled, reheating is not recommended. It’s all about the cool, creamy layers and fresh fruit flavors, which shine brightest straight from the fridge.
FAQs
Can I use frozen raspberries for the syrup?
Absolutely! Frozen raspberries work just as well as fresh ones for making the syrup. Just thaw them slightly before cooking to make mashing and juice extraction easier.
What can I substitute for mascarpone cheese?
If mascarpone isn’t available, you can use a mixture of cream cheese and heavy cream, though the flavor and texture will be slightly different. For the closest taste, try blending about ¾ cup cream cheese with ¾ cup heavy cream until smooth.
How long should I soak the ladyfingers?
Dip each ladyfinger briefly, just a second or two per side, so they absorb the syrup but don’t become overly soggy. They should feel moist but still hold their shape.
Can I make the White Chocolate Raspberry Tiramisu Recipe without alcohol?
Yes! This version doesn’t actually require any alcohol to bring out the raspberry flavor, making it perfect for all ages and preferences.
What’s the best way to grate white chocolate?
A microplane zester or fine grater works beautifully to create delicate shavings that melt gently over the tiramisu, adding texture and sweetness without overpowering the other flavors.
Final Thoughts
There’s something truly special about making and sharing a White Chocolate Raspberry Tiramisu Recipe that’s bursting with fresh flavors and creamy textures. It’s a dessert that feels festive yet accessible, perfect for any occasion or just a sweet treat to brighten your week. Give it a try — I promise it will become one of your favorite indulgences to serve again and again.
Print
White Chocolate Raspberry Tiramisu Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 15 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Description
A delightful twist on classic tiramisu, this White Chocolate Raspberry Tiramisu layers tangy raspberry syrup-soaked ladyfingers with rich mascarpone and whipped cream filling, topped with luscious white chocolate for an elegant and refreshing dessert perfect for any occasion.
Ingredients
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 recipe above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)
- 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. 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.
- Strain the Berries: Remove from heat and pour the berry mixture into a fine-mesh strainer over a glass measuring cup. Press with the back of a ladle or spoon to extract as much juice as possible, discarding seeds.
- Reduce the Syrup: Return the strained juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate to chill completely.
- Prepare the Whipped Cream: Using a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
- Make the Mascarpone Filling: Replace the whisk with the paddle attachment on the mixer. Add mascarpone cheese, sugar, raspberry syrup (¾ cup), and vanilla extract to the bowl. Beat on high until combined. Add about one cup of whipped cream and mix until incorporated. Gently fold in the remaining whipped cream.
- Dip Ladyfingers: Quickly dip each ladyfinger in the raspberry syrup — soak but do not let them get soggy. Lay them in two even rows (six per row) along the bottom of an 8-inch square dish.
- First Layer: Spread half of the mascarpone filling evenly over the ladyfingers. Using a zester or microplane, grate half of the white chocolate on top of the filling.
- Second Ladyfinger Layer: Dip more ladyfingers in raspberry syrup as before and arrange another layer on top of the white chocolate.
- Second Filling Layer: Spread half of the remaining mascarpone filling over this second ladyfinger layer.
- Pipe Remaining Filling and Top: Transfer the remaining filling to a pastry bag with a large round tip or a gallon-size ziplock bag with a corner cut off. Pipe the filling evenly over the tiramisu and grate the rest of the white chocolate on top.
- Chill: Cover the dessert tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the tiramisu set.
Notes
- Use fresh raspberries for best flavor, but frozen raspberries work well too.
- Be careful not to soak the ladyfingers too long to avoid sogginess.
- The dessert improves with longer chilling, ideally overnight.
- Use a good quality white chocolate for best melting and flavor.
- This dessert is best served chilled and eaten within 2 days.
