White Chocolate Raspberry Tiramisu Recipe

Introduction

White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, blending creamy white chocolate and fresh raspberries for a fresh, elegant flavor. This no-bake treat is perfect for special occasions or any time you want a fancy yet approachable dessert.

Ingredients

• 8 ounces white chocolate, chopped
• 1 cup heavy cream
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup raspberry puree (made from fresh or frozen raspberries)
• 24 ladyfinger cookies
• ¼ cup brewed coffee (optional)
• Cocoa powder, for dusting (optional)

Instructions

1. Step 1: Melt the white chocolate by placing it in a heatproof bowl and heating over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
2. Step 2: In a medium bowl, whip the heavy cream until soft peaks form, about 3-5 minutes with an electric mixer.
3. Step 3: In a separate bowl, combine mascarpone cheese, powdered sugar, and vanilla extract; mix until smooth and well blended.
4. Step 4: Fold the melted white chocolate gently into the mascarpone mixture until fully combined.
5. Step 5: Carefully fold the whipped cream into the mascarpone mixture, maintaining a light and airy texture.
6. Step 6: Purée fresh raspberries in a blender until smooth; strain if you prefer to remove seeds. Set aside.
7. Step 7: If using coffee, quickly dip each ladyfinger into the brewed coffee before layering to add subtle flavor.
8. Step 8: Arrange a layer of dipped ladyfingers in a rectangular dish, then spread a layer of the white chocolate mascarpone mixture over them.
9. Step 9: Drizzle raspberry puree over the mascarpone layer, then add another layer of ladyfingers.
10. Step 10: Repeat layering with mascarpone and raspberry puree until all ingredients are used, finishing with a mascarpone layer on top.
11. Step 11: Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set.
12. Step 12: Before serving, dust the top with cocoa powder and garnish with fresh raspberries for a beautiful finish.

Tips & Variations

• Use fresh, ripe raspberries for the best balance of sweetness and tartness.
• Substitute coffee with raspberry liqueur for an extra fruity kick.
• For individual servings, layer the tiramisu in glass cups to showcase the beautiful layers.
• Add a dollop of whipped cream on top when serving for extra creaminess.
• If you prefer a smoother puree, be sure to strain to remove raspberry seeds.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days to keep it fresh and creamy. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as it may change the texture and consistency of the creamy layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best made at least 4 hours in advance to allow the flavors to meld, but you can prepare it the day before for even better taste and texture.

What can I use instead of ladyfinger cookies?

If you don’t have ladyfingers, you can substitute with sponge cake or pound cake slices, but soak them briefly to avoid sogginess.

White Chocolate Raspberry Tiramisu Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of creamy white chocolate mascarpone, fresh raspberries, and delicate ladyfinger cookies. Infused with raspberry puree and optional coffee, this no-bake dessert is chilled to perfection and garnished with cocoa powder and fresh raspberries, making it an elegant and refreshing treat for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

White Chocolate Mascarpone Cream

• 8 ounces white chocolate, chopped
• 1 cup heavy cream
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Fruit and Ladyfingers

• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup raspberry puree (made from fresh or frozen raspberries)
• 24 ladyfinger cookies
• ¼ cup brewed coffee (optional)

Finishing

• Cocoa powder, for dusting (optional)

Instructions

1. Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl and melt it gently over a double boiler or in short bursts in the microwave, stirring until smooth. Allow it to cool slightly before using.
2. Whip the Cream: Using an electric mixer, whip the heavy cream in a medium bowl until soft peaks form, which typically takes 3-5 minutes.
3. Combine Mascarpone: In a separate bowl, blend the mascarpone cheese with powdered sugar and vanilla extract until the mixture is smooth and well combined.
4. Fold in White Chocolate: Gently fold the melted white chocolate into the mascarpone mixture until fully blended.
5. Incorporate Whipped Cream: Carefully fold the whipped cream into the mascarpone and white chocolate mixture, maintaining a light and airy texture.
6. Prepare Raspberry Layer: Blend the fresh raspberries until smooth. For a seed-free puree, strain the mixture through a fine sieve. Set aside.
7. Dip Ladyfingers: Optionally, briefly dip each ladyfinger in brewed coffee, taking care not to soak them too long to avoid sogginess.
8. Layer the Tiramisu: Arrange a single layer of the dipped ladyfingers in a rectangular dish. Spread a layer of the white chocolate mascarpone cream on top.
9. Add Raspberry Puree: Drizzle raspberry puree evenly over the mascarpone layer before adding another layer of ladyfingers.
10. Repeat Layers: Continue layering ladyfingers, mascarpone cream, and raspberry puree until all ingredients are used, finishing with a top layer of mascarpone cream.
11. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
12. Serve: Before serving, dust the top with cocoa powder and garnish with fresh raspberries for an attractive presentation.

Notes

• Use fresh, ripe raspberries for the best flavor and vibrant color.
• Be careful not to oversoak the ladyfingers in coffee to maintain the structure and texture.
• For a smoother raspberry puree, straining is recommended but optional based on preference.
• This dessert is best prepared a day in advance to allow proper chilling and melding of flavors.
• Serve in glass dishes to showcase the beautiful layers.
• Adding a dollop of whipped cream on top when serving enhances the creamy texture and presentation.

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