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White Chocolate Raspberry Tiramisu Recipe

White Chocolate Raspberry Tiramisu Recipe
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★★★★★

4.7 from 29 reviews

A luscious twist on classic tiramisu, this White Chocolate Raspberry Tiramisu combines a vibrant homemade raspberry syrup with creamy mascarpone and delicate ladyfingers, layered and topped with grated white chocolate for a refreshing and elegant dessert.

Ingredients

Scale

Raspberry Syrup:

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

Mascarpone Filling:

  • 1 cup heavy cream
  • 16 oz mascarpone cheese
  • ⅓ cup granulated sugar
  • ½ cup raspberry syrup (from above)
  • 1 teaspoon vanilla extract

Assembly:

  • 24 ladyfingers
  • 6 oz white chocolate, grated (divided)

Instructions

  1. Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine raspberries and water. Using a potato masher or fork, crush the berries to release their juices. Once simmered, pour the mixture through a fine-mesh strainer into a measuring cup, pressing the pulp with the back of a spoon to extract maximum juice. Return the strained juice to the saucepan, stir in sugar and lemon juice, and simmer for 4–5 minutes until slightly thickened. Allow the syrup to cool completely before use.
  2. Prepare the Mascarpone Filling: Whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form, then transfer to a separate bowl. Switch to the paddle attachment and beat mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture to achieve a light, mousse-like texture. Chill the filling until ready to assemble.
  3. Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled raspberry syrup, ensuring they are soaked but not saturated, and arrange a single layer in an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers, smoothing with a spatula, and grate half of the white chocolate evenly over this layer. Repeat with another layer of syrup-soaked ladyfingers and the remaining mascarpone filling. Pipe the final layer decoratively, then grate the remaining white chocolate on top. Cover and refrigerate for at least 6 hours or overnight to let flavors meld.

Notes

  • Ensure raspberry syrup is completely cooled before dipping ladyfingers to prevent sogginess.
  • Use fresh raspberries for best flavor but frozen can be used when fresh are unavailable.
  • White chocolate can be substituted with milk chocolate for a different taste.
  • For a vegan version, use dairy-free substitutes for mascarpone and heavy cream.
  • Chilling overnight enhances flavor melding and texture.

Nutrition

Keywords: White Chocolate Raspberry Tiramisu, raspberry syrup, mascarpone, creamy tiramisu, no-bake dessert, Italian dessert, white chocolate

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