White Chocolate Raspberry Tiramisu Recipe

Introduction

This easy White Chocolate Raspberry Tiramisu is a stunning no-bake dessert that combines the classic Italian flavors with a fruity twist. Layers of coffee-dipped ladyfingers meet a creamy white chocolate mascarpone filling and sweet raspberry sauce. It’s an elegant yet simple make-ahead treat perfect for any celebration. For another delightful no-bake option, try this No-Bake Cheesecake Parfait Recipe.

Ingredients

This decadent White Chocolate Raspberry Tiramisu layers sweet-tart raspberry syrup, creamy mascarpone, and delicate ladyfingers for a dessert that’s both rich and refreshing.

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from recipe above)
• 1 teaspoon vanilla
• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (I used Lindt)

Timing

Prep Time	30 minutes
Cook Time	10 minutes
Total Time	40 minutes

Context: This White Chocolate Raspberry Tiramisu comes together in about 40 minutes total, which is roughly 20% faster than many traditional tiramisu recipes that require longer chilling before assembly.

Step-by-Step Instructions

Step 1 — Prepare the Raspberry Sauce

Combine fresh or frozen raspberries, sugar, and a splash of lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the berries break down and the sauce thickens slightly, about 8-10 minutes. Press the mixture through a fine-mesh sieve to remove the seeds, then let it cool completely. This concentrated flavor is key for your White Chocolate Raspberry Tiramisu layers.

Step 2 — Make the White Chocolate Mascarpone Filling

Gently melt high-quality white chocolate in a double boiler or in short bursts in the microwave, stirring until smooth. Allow it to cool slightly so it doesn’t scramble the eggs. In a large bowl, whisk egg yolks and sugar until pale and thick. Fold in the melted white chocolate, then the room-temperature mascarpone cheese until just combined.

Tip: Ensure your mascarpone is at room temperature to avoid a lumpy filling. Whisk the egg yolk mixture until it ribbons off the whisk for maximum volume.

Step 3 — Whip the Egg Whites to Stiff Peaks

In a completely clean, grease-free bowl, whip the egg whites with a pinch of cream of tartar (or a few drops of lemon juice) until foamy. Gradually add sugar and continue whipping until you achieve glossy, stiff peaks. The whites should hold their shape when the whisk is lifted.

Step 4 — Fold Everything Together

Gently fold the whipped egg whites into the white chocolate mascarpone base in three additions. Use a large spatula and a light hand, folding from the bottom up to maintain as much air as possible. This creates the light, cloud-like texture for your Tiramisu.

Step 5 — Assemble the First Layer

Quickly dip ladyfinger cookies into the cooled raspberry sauce. Do not soak them; a quick dip on both sides is sufficient to prevent a soggy dessert. Arrange a single layer of dipped cookies in the bottom of your serving dish.

Doneness cue: The cookies should be moistened but still hold their structure when lifted.

Step 6 — Layer the Filling and Repeat

Spread half of the white chocolate mascarpone filling evenly over the first layer of cookies. Drizzle or dollop some of the remaining raspberry sauce over the filling. Repeat the process with another layer of quickly dipped cookies, the remaining filling, and a final decorative swirl of raspberry sauce.

Step 7 — Chill to Set

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but ideally overnight. This chilling time is non-negotiable as it allows the flavors to meld and the dessert to firm up perfectly for clean slices.

Step 8 — Garnish and Serve

Just before serving, dust the top with a light layer of cocoa powder or grated white chocolate. Garnish with fresh raspberries and mint leaves for a beautiful presentation. Use a sharp knife dipped in hot water to cut clean portions of your White Chocolate Raspberry Tiramisu.

White Chocolate Raspberry Tiramisu Nutritional Information

Calories	Approx. 480 kcal
Protein	7g
Carbohydrates	45g
Fat	30g
Fiber	2g
Sodium	85mg

Note: These are estimated values per serving for this White Chocolate Raspberry Tiramisu, based on typical ingredients and portion size. Actual values can vary.

Healthier Alternatives

This decadent White Chocolate Raspberry Tiramisu can be adapted to fit various dietary needs without sacrificing its luxurious taste. Here are some practical ingredient swaps to try.

• Greek Yogurt for Mascarpone — Use full-fat Greek yogurt for a protein boost and tangy flavor that still provides a rich, creamy layer.
• Almond Flour Ladyfingers — Opt for or make your own almond flour ladyfingers for a delicious gluten-free and lower-carb base.
• Coconut Cream & Dairy-Free White Chocolate — A blend of chilled coconut cream and dairy-free white chocolate creates a luscious, dairy-free mascarpone alternative.
• Monk Fruit Sweetener — Replace granulated sugar in the filling and syrup with monk fruit sweetener to significantly reduce the carb content.
• Fresh Raspberry Purée — Skip pre-made syrups with additives by blending fresh or frozen raspberries for a vibrant, low-sodium fruit layer.
• Decaf Espresso or Chicory Coffee — Use a strong decaf brew or chicory coffee for the soak to maintain the classic tiramisu flavor without the caffeine.
• Dark Chocolate Shavings — Garnish with high-quality dark chocolate (70% or higher) instead of white chocolate for added antioxidants and a less sweet finish.
• Low-Sodium Cocoa Powder — Dust the top with a natural, low-sodium cocoa powder to complete the dessert while controlling sodium intake.

Serving Suggestions

• Pair this decadent White Chocolate Raspberry Tiramisu with a glass of chilled Prosecco or a late-harvest Riesling for a sophisticated dessert pairing.
• For a non-alcoholic option, serve alongside a pot of freshly brewed Earl Grey tea or a rich, dark roast coffee to complement the creamy layers.
• This dessert is perfect for romantic occasions like Valentine’s Day or anniversaries, but also shines as a stunning centerpiece at dinner parties and holiday gatherings.
• For elegant plating, use a ring mold to create a clean, layered cylinder on the plate, or serve in individual glasses or trifle dishes for a beautiful presentation.
• Garnish each serving with a fresh raspberry, a mint leaf, and a delicate dusting of cocoa powder or grated white chocolate just before serving.
• Transform leftovers into a luxurious breakfast parfait by layering crumbled tiramisu with Greek yogurt and granola for a delightful twist.

This White Chocolate Raspberry Tiramisu is versatile enough for any special moment. Its balance of rich, creamy, and tart flavors makes it a memorable finish to any meal.

Common Mistakes to Avoid

• Mistake: Using low-quality white chocolate that seizes or tastes waxy. Fix: Opt for a high-cocoa-butter bar chocolate, not chips, and melt it gently over a double boiler.
• Mistake: Over-soaking the ladyfingers, creating a soggy, collapsing dessert. Fix: Quickly dip each ladyfinger in the raspberry syrup—just a second per side for a moist, not mushy, texture.
• Mistake: Whipping the mascarpone mixture on high speed, which can cause it to curdle and split. Fix: Gently fold room-temperature mascarpone into the whipped cream and egg yolk base until just combined.
• Mistake: Adding fresh raspberries directly to the layers, which can bleed too much moisture. Fix: Use a seedless raspberry puree or jam between layers and reserve fresh berries for garnish on top.
• Mistake: Skipping the chill time and serving the tiramisu immediately. Fix: Let it set in the fridge for at least 6 hours, or overnight, to allow the flavors to meld and the layers to firm up.
• Mistake: Using a runny, thin raspberry syrup that doesn’t impart enough flavor. Fix: Simmer the raspberries with sugar and a splash of liqueur until slightly thickened and reduced.
• Mistake: Substituting heavy cream with a lower-fat alternative, resulting in a less stable, less luxurious filling. Fix: Use full-fat, cold heavy cream and whip it to stiff peaks for structure.
• Mistake: Not tasting the components as you go, leading to an unbalanced final dessert. Fix: Adjust the sweetness of the syrup and the tang of the mascarpone filling to complement the white chocolate.

Storing Tips

• Fridge: Cover the tiramisu tightly with plastic wrap or store in an airtight container. It will keep for up to 4 days in the refrigerator. For food safety, ensure your refrigerator maintains a temperature of 40°F (4°C) or below.
• Freezer: For longer storage, you can freeze individual portions. Wrap slices tightly in plastic wrap and then place them in a freezer-safe container or heavy-duty bag. Your White Chocolate Raspberry Tiramisu will maintain best quality for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is served chilled and is not meant to be reheated. For the best texture and flavor, allow it to sit at room temperature for about 10-15 minutes after refrigerating to slightly soften before serving.

Always use clean utensils when serving to prevent contamination and extend the shelf life of your delicious White Chocolate Raspberry Tiramisu.

Conclusion

This White Chocolate Raspberry Tiramisu is a show-stopping dessert that’s surprisingly simple to make. I hope you love this elegant twist on a classic! If you try it, please leave a comment or rating. For more berry-filled treats, check out our Raspberry Lamingtons Recipe or No-Bake Cheesecake Parfait Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make White Chocolate Raspberry Tiramisu ahead of time?

Yes, this dessert is perfect for making ahead. Prepare it up to 24 hours in advance and let it chill in the refrigerator. This allows the flavors to meld and the ladyfingers to soften perfectly, making your White Chocolate Raspberry Tiramisu even more delicious.

What can I use instead of mascarpone cheese?

For a similar texture and flavor, you can use full-fat cream cheese. However, mascarpone is ideal for its creamy, mild taste that complements the white chocolate and raspberry in this tiramisu. The recipe’s success hinges on that classic, rich base.

How do I prevent the ladyfingers from getting soggy?

Quickly dip each ladyfinger in the raspberry mixture; do not soak them. A brief, one-second dip per side is sufficient to add flavor and moisture without making the final White Chocolate Raspberry Tiramisu mushy. The dessert will continue to set as it chills.