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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.4 from 81 reviews

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, combining the tartness of fresh raspberries with creamy mascarpone and the delicate sweetness of white chocolate. Layers of raspberry-soaked ladyfingers and velvety mascarpone cream create a refreshing yet indulgent treat, perfect for special occasions or a delightful ending to any meal.

Ingredients

Scale

Raspberry Syrup

  • 4 cups raspberries, fresh or frozen
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Filling

  • 1 ½ cup 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

  1. Make the Raspberry Syrup: In a medium saucepan set over medium-high heat, combine the raspberries and water. Use a potato masher or fork to crush the berries thoroughly. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 2 minutes. Remove from heat and strain the mixture through a fine-mesh sieve into a glass measuring cup, pressing to extract as much juice as possible while discarding the seeds. Return the juice to the saucepan, add sugar and lemon juice, and bring to a boil. Lower the heat and simmer for 4–5 minutes until the syrup is slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
  2. Make the Filling: Using a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a bowl. Replace the whisk with the paddle attachment on the mixer. Add mascarpone, sugar, ¾ cup of the cooled raspberry syrup, and vanilla extract to the mixer bowl. Beat on high speed until the mixture is smooth and well combined. Fold in about half of the whipped cream into the mascarpone mixture using the mixer on low speed or by hand gently, then gently fold in the remaining whipped cream by hand to maintain the fluffy texture.
  3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, soaking them just enough to absorb the syrup without becoming soggy. Arrange 12 ladyfingers in two straight rows inside an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers on top. Spread half of the remaining mascarpone filling evenly over this layer. Transfer the remaining filling into a pastry bag fitted with a large round tip or a zip-top bag with a corner cut off, and pipe it evenly on top. Finish by grating the rest of the white chocolate over the assembled tiramisu. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving to allow the flavors to meld and the dessert to set properly.

Notes

  • Use fresh raspberries if possible for the best flavor, but frozen can be used as well; just thaw before use.
  • Do not over-soak the ladyfingers in syrup to prevent a soggy dessert; a quick dip is sufficient.
  • For easier whipping, chill your mixing bowl and beaters ahead of time.
  • If you don’t have a pastry bag, a resealable plastic bag with a small corner cut off works well for piping the mascarpone topping.
  • This tiramisu is best served chilled and can be stored covered in the refrigerator for up to 2 days.

Keywords: white chocolate tiramisu, raspberry tiramisu, mascarpone dessert, Italian dessert, no bake tiramisu, raspberry syrup dessert

Find it online: https://epicrecipebox.com/white-chocolate-raspberry-tiramisu-recipe/