Name: White Chocolate Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 4 cups raspberries (fresh or frozen); ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cup heavy cream; 16 ounces mascarpone cheese; ¾ cup granulated sugar; ¾ cup raspberry syrup (from recipe above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce good-quality white chocolate (e.g., Lindt)

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Introduction

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining fresh raspberries with velvety mascarpone and luscious white chocolate. Perfectly layered with raspberry syrup-soaked ladyfingers, it offers a refreshing and elegant treat for any occasion.

A small square pink layered dessert sits on a white plate on a white marbled surface. The dessert has three layers of soft sponge cake that are light beige in color. Between these cake layers are two thick layers of light pink creamy filling with a smooth texture. The top layer of cream is piped into four rounded dollops and sprinkled with white coconut flakes. A fresh red raspberry is placed at the front base of the dessert on the plate. Nearby are two white chocolate pieces and two red and white striped straws, with a pink spoon blurred in the background. 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
1½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
¾ cup raspberry syrup (from syrup recipe below)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolate (such as Lindt)

Instructions

Step 1: 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 2 minutes.
Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer into a glass measuring cup. Press on the berries to extract as much juice as possible, discarding the seeds.
Step 3: 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 chill completely in the refrigerator.
Step 4: Prepare the filling. In a stand mixer with a whisk attachment, whip the heavy cream to stiff peaks. Transfer to a separate bowl.
Step 5: Replace the whisk with a paddle attachment. Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until smooth.
Step 6: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.
Step 7: Assemble the tiramisu. Quickly dip each ladyfinger in the raspberry syrup so they are soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8-inch square dish.
Step 8: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
Step 9: Add another layer of syrup-soaked ladyfingers on top of the filling. Spread half of the remaining filling over this layer.
Step 10: Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off, and pipe the filling evenly over the dessert. Grate the remaining white chocolate on top.
Step 11: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.

Tips & Variations

Use fresh raspberries when in season for the best flavor, but frozen raspberries work well too—just thaw before using.
For extra texture, try adding a handful of chopped white chocolate or toasted almonds between layers.
If you prefer a less sweet dessert, reduce the sugar in the syrup or filling slightly to taste.
Substitute raspberry syrup with other berry syrups like strawberry or blackberry for a different twist.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled and fresh. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as it affects the texture of the cream and ladyfingers.

How to Serve

A square slice of pink layered dessert sits on a white plate, showing three main layers: a bottom layer of light beige sponge cake soaked with pink syrup, a thick middle layer of smooth, pale pink creamy filling, and a top layer of light beige sponge cake, also soaked with pink syrup. Above the sponge cake layer, there are large, fluffy dollops of pink cream, sprinkled with fine white coconut flakes. A fresh red raspberry rests at the base of the dessert on the plate. The scene is set on a white marbled surface with soft pink and white props blurred in the background. 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 tiramisu benefits from resting in the refrigerator for at least 6 hours or overnight. This allows the flavors to meld and the ladyfingers to soften perfectly.

What can I use if I can’t find Savoiardi ladyfingers?

If Savoiardi ladyfingers aren’t available, you can substitute with sponge cake or pound cake slices, though the texture will be slightly different. Be sure to soak them gently in the raspberry syrup to avoid sogginess.