White Chocolate Raspberry Tiramisu Recipe
This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, featuring fresh raspberries turned into a vibrant syrup paired with rich mascarpone cream and delicate ladyfingers. The creamy layers are enhanced with white chocolate, creating a refreshing and elegant dessert perfect for special occasions or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 7 hours 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Stovetop
- 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 good-quality white chocolate (such as Lindt)
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
- Strain the Syrup: Remove the pan from heat and pour the berry mixture through a fine-mesh strainer into a glass measuring cup, pressing the berries with the back of a ladle to extract juice. Discard seeds.
- Simmer the Syrup: Return the strained juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4 to 5 minutes until the mixture slightly reduces. Remove from heat and chill completely in the refrigerator.
- Whip the Cream: Using a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to another bowl.
- Prepare Mascarpone Mixture: Replace the whisk with the paddle attachment on the mixer. Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the bowl. Beat on high until combined. Add about 1 cup of whipped cream to the mixture and continue mixing until incorporated.
- Fold in Whipped Cream: Gently fold the remaining whipped cream into the mascarpone mixture until fully combined to maintain a light texture.
- Soak Ladyfingers: Quickly dip ladyfingers one at a time into the raspberry syrup, ensuring they are soaked but not soggy. Arrange an even layer (two rows of six) in an 8-inch square dish.
- Layer Filling and White Chocolate: Spread half of the mascarpone filling over the ladyfingers. Use a microplane or fine grater to evenly grate half of the white chocolate over the filling.
- Second Layer: Add another layer of raspberry syrup-soaked ladyfingers over the white chocolate and spread half of the remaining filling on top.
- Pipe Remaining Filling: 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 it evenly over the tiramisu. Grate the rest of the white chocolate on top.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.
Notes
- Use fresh raspberries when available for the best flavor, but frozen raspberries work well too.
- Dip the ladyfingers quickly to avoid sogginess and a mushy texture.
- For a stronger raspberry flavor, consider increasing the raspberry syrup slightly or garnishing with fresh raspberries before serving.
- This tiramisu benefits from chilling overnight, but at least 6 hours is needed for proper setting.
- Use high-quality white chocolate for the best taste and smooth melting.
Keywords: tiramisu, white chocolate tiramisu, raspberry tiramisu, Italian dessert, mascarpone dessert, no bake dessert