Description
A luscious White Chocolate Raspberry Tiramisu combining fresh raspberries, creamy mascarpone, and delicate ladyfingers soaked in raspberry syrup, layered with whipped cream and topped with white chocolate for an elegant, fruity twist on the classic Italian dessert.
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Cream Filling
- 1 ½ cup 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
- Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce to medium-low and cook for 2 minutes. Remove from heat and strain through a fine-mesh sieve into a glass measuring cup, pressing to extract all juice and discard seeds. Return juice to pan, add sugar and lemon juice, bring to a boil, and simmer 4–5 minutes until slightly reduced. Chill in refrigerator until completely cool.
- Prepare the Mascarpone Cream: In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form; set aside. Switch to paddle attachment, add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla. Beat on high until smooth and combined. Add half of the whipped cream and mix to incorporate. Gently fold in remaining whipped cream by hand, ensuring a light, airy texture.
- Assemble the Tiramisu Layers: Quickly dip each ladyfinger into raspberry syrup, soaking but not soggy. Arrange 12 ladyfingers in two rows in an 8-inch square dish. Spread half the mascarpone cream evenly over ladyfingers. Grate half the white chocolate over the cream layer. Add another soaked ladyfinger layer, then spread half remaining mascarpone cream. Transfer remaining cream to a pastry bag and pipe evenly over tiramisu. Finish by grating the remaining white chocolate on top.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, allowing flavors to meld and dessert to set perfectly before serving.
Notes
- Use fresh or frozen raspberries according to availability; frozen works well year-round.
- Be careful not to soak ladyfingers too long to avoid sogginess.
- For best texture, fold in whipped cream gently to keep airiness.
- Allow enough chilling time for the tiramisu to set firmly.
- White chocolate quality greatly affects flavor; choose a premium brand.
Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone Dessert, Italian Dessert, No-Bake Tiramisu, White Chocolate