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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.8 from 90 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring fresh raspberries simmered into a luscious syrup, combined with creamy mascarpone and fluffy whipped cream, layered with delicate ladyfingers soaked in raspberry syrup, and finished with generous shavings of white chocolate. Perfectly balanced between tart and sweet, this no-bake tiramisu is an elegant dessert to impress at any gathering.

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 recipe above)
  • 1 teaspoon vanilla extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate (such as Lindt)

Instructions

  1. Prepare 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. Bring the mixture to a simmer, then reduce the 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 with the back of a spoon or ladle to extract as much juice as possible. Discard the seeds. Return the strained juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
  2. Make the Mascarpone Filling: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Switch the mixer to the paddle attachment. Add the mascarpone, sugar, ¾ cup of the chilled raspberry syrup, and vanilla extract to the mixer bowl. Beat on high speed until the mixture is smooth and fully combined. Add half of the whipped cream and mix on low just to incorporate. Gently fold in the remaining whipped cream by hand until fully blended, maintaining a light and airy texture.
  3. Assemble the Tiramisu: Quickly dip each ladyfinger into the remaining raspberry syrup, soaking them briefly but ensuring they do not become soggy. Arrange two rows of six ladyfingers in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers and grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers, then spread half of the remaining mascarpone filling on top. Transfer the last portion of filling into a pastry bag fitted with a large round tip, or use a gallon-sized zip-top bag with a corner cut off, and pipe it evenly over the dessert’s top. Finish by grating the remaining white chocolate over the tiramisu.
  4. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and for the dessert to set properly before serving.

Notes

  • Use fresh or frozen raspberries for the syrup; either works well.
  • Do not oversoak the ladyfingers to prevent the dessert from becoming too soggy.
  • For best results, chill the raspberry syrup completely before adding it to the mascarpone mixture.
  • This tiramisu is best served chilled and can be prepared a day ahead for convenient entertaining.
  • If white chocolate is not available, a high-quality milk chocolate can be substituted, although it will alter the flavor profile.

Keywords: White Chocolate Raspberry Tiramisu, Tiramisu Recipe, Raspberry Dessert, No-Bake Tiramisu, Italian Dessert, Mascarpone Dessert, Ladyfinger Dessert

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