Name: White Chocolate Raspberry Tiramisu Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: Italian
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 above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce white chocolate, grated

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Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining the tartness of fresh raspberries with rich mascarpone and creamy white chocolate. This layered treat is perfect for impressing guests or enjoying a special homemade indulgence.

A square piece of layered dessert sits on a white plate with a white marbled texture background. The dessert has four layers: a bottom layer of light beige cake, a thick layer of white cream above it, a bright red raspberry jam layer in the middle, another thick white cream layer on top, and a thin light beige cake layer as the top. The top of the dessert is dusted with powdered sugar and decorated with fresh red raspberries and a green mint leaf in the center. Several raspberries rest on the plate around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
¾ cup raspberry syrup
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce white chocolate (grated)

Instructions

Step 1: Make the Raspberry Syrup. In a medium saucepan over medium-high heat, combine the raspberries and water. Use a potato masher or fork to crush the berries, releasing their juices.
Step 2: Strain the mixture through a fine-mesh strainer into a measuring cup, pressing the pulp with the back of a spoon to extract as much juice as possible.
Step 3: Return the strained juice to the saucepan. Add sugar and lemon juice, then simmer for 4–5 minutes until slightly thickened. Chill completely before using.
Step 4: Prepare the Mascarpone Filling. Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Step 5: Replace the whisk with the paddle attachment. Beat mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and fluffy.
Step 6: Gently fold the whipped cream into the mascarpone mixture until light and mousse-like. Chill until ready to use.
Step 7: Assemble the Tiramisu. Dip each ladyfinger in the cooled raspberry syrup so it’s soaked but not overly saturated. Arrange a single layer in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling over the ladyfingers, smoothing with a spatula. Grate half of the white chocolate evenly over the layer.
Step 9: Add another layer of syrup-soaked ladyfingers, followed by the remaining mascarpone filling. For a decorative finish, pipe the top layer with a pastry bag.
Step 10: Grate the remaining white chocolate over the top. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

Tips & Variations

Use frozen raspberries if fresh are not available, but be sure to thaw and drain excess liquid before making the syrup.
For an extra burst of flavor, add a tablespoon of raspberry liqueur to the mascarpone filling.
Try substituting the white chocolate with dark chocolate shavings for a richer contrast.
If you don’t have Savoiardi ladyfingers, use sponge cake slices soaked lightly in syrup as an alternative.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing as it may alter the texture of the cream and ladyfingers.

How to Serve

A white plate holds a square three-layer dessert on a white marbled surface. The bottom layer is light beige sponge cake, topped by a thick smooth white cream layer. Above that is a bright red raspberry sauce layer with visible chunks of raspberries, followed by another thick white cream layer. The top sponge cake layer is dusted lightly with powdered sugar and decorated with fresh red raspberries and a single green mint leaf in the center. A few raspberries are placed around the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert actually benefits from chilling overnight as it allows the flavors to develop and the layers to set perfectly.

What if I don’t have a stand mixer?

You can use a hand mixer or whisk by hand for the cream and mascarpone, but it may take a bit longer to achieve stiff peaks and a smooth mixture.