White Chocolate Raspberry Tiramisu Recipe
This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a luscious homemade raspberry syrup, combined with a smooth mascarpone and whipped cream filling enriched with white chocolate. The tartness of fresh raspberries perfectly balances the creamy sweetness, creating a refreshing and indulgent treat ideal for any special occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce white chocolate, grated
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries, releasing their juices. Simmer the mixture until the raspberries break down completely.
- Strain the Mixture: Pour the mixture through a fine-mesh strainer set over a measuring cup. Press the berry pulp gently with the back of a spoon to extract as much juice as possible, discarding solids.
- Reduce the Syrup: Return the strained juice to the saucepan, add sugar and lemon juice, and simmer for about 4–5 minutes until slightly thickened. Remove from heat and chill completely before using.
- 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.
- Mix Mascarpone Base: Switch the mixer to paddle attachment. Beat the mascarpone cheese with sugar, raspberry syrup, and vanilla extract until smooth and fluffy.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until light and mousse-like. Chill the filling until ready to assemble.
- Assemble the Tiramisu: Dip each ladyfinger quickly into the cooled raspberry syrup, ensuring they are soaked but not soggy. Arrange a single layer of soaked ladyfingers in an 8-inch square dish.
- Layer Filling and Chocolate: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over this layer.
- Repeat Layers: Add another layer of syrup-soaked ladyfingers followed by the remaining mascarpone filling. Use a pastry bag to pipe the top layer of filling decoratively. 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 dessert to set perfectly.
Notes
- For best results, use fresh raspberries if available, but frozen also works well, just thaw before use.
- Do not oversoak the ladyfingers; they should be moist but not falling apart to maintain texture.
- The dessert can be made up to a day in advance and kept refrigerated to deepen the flavors.
- If white chocolate is not available, mild milk chocolate can be substituted but will alter the flavor profile.
- Use an 8-inch square dish or similar sized container to ensure proper layering and setting.
Keywords: White Chocolate Raspberry Tiramisu, Raspberry Tiramisu, Mascarpone Dessert, No-Bake Tiramisu, Italian Dessert, Raspberry Syrup, White Chocolate, Ladyfingers
