Name: White Chocolate Raspberry Tiramisu Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 45 min
Cuisine: Italian
Ingredients: 4 cups raspberries (fresh or frozen); ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cups 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)

Introduction

This White Chocolate Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of raspberry-soaked ladyfingers and creamy mascarpone filling come together with a hint of white chocolate for a luscious finish. It’s perfect for summer gatherings or a special treat any time of year.

Ingredients

4 cups raspberries (fresh or frozen)

½ cup water

¾ cup granulated sugar (plus extra for filling)

1 tablespoon lemon juice

1 ½ cups heavy cream

16 ounces mascarpone cheese

¾ cup raspberry syrup (see 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 by placing raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.

Step 2: Remove from heat and strain the mixture through a fine-mesh sieve into a measuring cup, pressing with the back of a spoon to extract all juice. Discard seeds.

Step 3: Return the juice to the saucepan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until it reduces slightly. Remove from heat and chill completely in the refrigerator.

Step 4: Prepare the filling by whipping heavy cream in a stand mixer until stiff peaks form. Transfer to a bowl and switch to the paddle attachment on the stand mixer.

Step 5: Add mascarpone cheese, sugar, ¾ cup of the raspberry syrup, and vanilla to the mixer. Beat on high until combined.

Step 6: Add about one cup of whipped cream to the mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.

Step 7: Dip each ladyfinger quickly into the raspberry syrup to soak but not saturate. Arrange in two 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 raspberry-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 with a large round tip or a ziplock bag with a corner cut off. Pipe the filling evenly over the tiramisu and grate the remaining white chocolate on top.

Step 11: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.

Tips & Variations

Use fresh raspberries when in season for the best flavor, but frozen work well too—just thaw before using.

If you prefer a less sweet dessert, reduce the sugar in the syrup or the filling slightly.

For a more intense raspberry flavor, add a tablespoon of raspberry liqueur to the syrup.

White chocolate can be substituted with dark or milk chocolate if preferred, though this will change the flavor profile.

Make this tiramisu a day ahead to allow the layers to fully develop and become beautifully moist.

FAQs

Can I use frozen raspberries for the syrup?

Yes, frozen raspberries work well. Thaw them before cooking to make crushing and juicing easier, and to ensure the syrup develops a vibrant flavor.

How do I prevent the ladyfingers from becoming too soggy?

Dip the ladyfingers briefly in the raspberry syrup—just enough to soak but not saturate. Ladyfingers absorb liquid quickly, so a fast dip keeps the texture light and prevents sogginess.