White Chocolate Raspberry Tiramisu Recipe

Introduction

This easy White Chocolate Raspberry Tiramisu is the perfect no-bake dessert for any occasion. It layers creamy white chocolate mascarpone with raspberry jam and coffee-soaked ladyfingers for an elegant yet simple treat. If you love no-bake desserts, you might also enjoy this No-Bake Cheesecake Parfait Recipe or these Raspberry Lamingtons Recipe.

Ingredients

This White Chocolate Raspberry Tiramisu layers the bright, tangy sweetness of raspberry syrup with the rich, creamy decadence of mascarpone and a hint of delicate white chocolate.

• 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 (plus chilling)

Context: This White Chocolate Raspberry Tiramisu comes together about 25% faster than many traditional tiramisu recipes, thanks to a simplified assembly process that skips the need for a cooked custard.

Step-by-Step Instructions

Step 1 — Prepare the Raspberry Sauce

In a small saucepan, combine fresh or frozen raspberries, sugar, and a splash of water or lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5-7 minutes.

For a smooth sauce, press the mixture through a fine-mesh sieve to remove the seeds. Let the sauce cool completely before using; a warm sauce will melt the mascarpone layers.

Step 2 — Make the White Chocolate Mascarpone Filling

Gently melt white chocolate in a heatproof bowl over a pan of simmering water (a double boiler), stirring until smooth. Remove from heat and let it cool slightly so it doesn’t scramble the egg yolks.

In a separate bowl, whisk egg yolks and sugar until pale and thick. Slowly whisk in the melted white chocolate, then fold in the room-temperature mascarpone cheese until just combined and smooth. Avoid overmixing to keep the filling light.

Step 3 — Whip the Egg Whites

Using a very clean, grease-free bowl, whip the egg whites with a pinch of cream of tartar or a few drops of lemon juice until soft peaks form. Gradually add sugar and continue whipping until you achieve stiff, glossy peaks.

This step is crucial for the classic tiramisu texture. The egg whites should hold their shape when the whisk is lifted.

Step 4 — Fold Components Together

Gently fold the whipped egg whites into the white chocolate mascarpone mixture in two or three additions. Use a spatula and a folding motion to maintain as much air as possible, creating a light, cloud-like filling.

Step 5 — Assemble the First Layer

Quickly dip ladyfinger cookies into a mixture of cooled strong coffee and raspberry liqueur (or raspberry syrup). The goal is to moisten them, not soak them—they should be just damp, not soggy or falling apart.

Arrange a single layer of dipped ladyfingers in the bottom of your serving dish. Spoon half of the cooled raspberry sauce over the ladyfingers in an even layer.

Step 6 — Add the Filling and Repeat

Spread half of the white chocolate mascarpone filling evenly over the raspberry layer. Repeat the process with another layer of dipped ladyfingers, the remaining raspberry sauce, and the final layer of filling.

Step 7 — Chill Thoroughly

Cover the dish with plastic wrap, ensuring it touches the surface of the filling to prevent a skin from forming. 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 set properly.

Step 8 — Garnish and Serve

Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Garnish with fresh raspberries, white chocolate shavings, or a drizzle of any remaining raspberry sauce.

Use a sharp knife dipped in hot water for clean slices. Serve chilled for the best texture and flavor in your White Chocolate Raspberry Tiramisu.

Nutritional Information

Calories	~450 kcal
Protein	~6 g
Carbohydrates	~45 g
Fat	~28 g
Fiber	~1 g
Sodium	~85 mg

Note: Estimates are per serving for this White Chocolate Raspberry Tiramisu and are based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

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

• Protein-Packed Mascarpone — Blend the mascarpone with a scoop of unflavored or vanilla plant-based protein powder to boost the protein content while maintaining the creamy texture.
• Lower-Carb Ladyfingers — Use almond flour or coconut flour-based ladyfingers to significantly reduce the net carbs, adding a subtle nutty flavor that pairs well with raspberry.
• Dairy-Free Creaminess — Substitute the mascarpone and heavy cream with equal parts cashew or coconut-based cream cheese and full-fat coconut cream for a rich, plant-based version.
• Gluten-Free Adaptation — Ensure your ladyfingers are certified gluten-free, which is an easy swap that makes this White Chocolate Raspberry Tiramisu safe for those with sensitivities.
• Reduced-Sodium Option — Opt for unsalted butter in the white chocolate ganache and omit any added salt from the mascarpone mixture to lower the overall sodium content.
• Sugar-Free Sweetener — Use a powdered monk fruit or erythritol blend in place of powdered sugar in the mascarpone filling for a lower-sugar alternative that doesn’t crystallize.
• Lighter Whipped Cream — For a less rich version, fold stabilized Greek yogurt into lightly whipped cream or use it as a partial substitute for the mascarpone layer.

Serving Suggestions

• Pair this White Chocolate Raspberry Tiramisu with a glass of Prosecco or a sparkling rosé for a celebratory touch. The bubbles cut through the richness beautifully.
• For a non-alcoholic option, serve with a hot cup of lightly roasted coffee or a pot of Earl Grey tea to complement the dessert’s creamy and fruity notes.
• This dessert is perfect for special occasions like Valentine’s Day, Mother’s Day, or as a stunning finale to a dinner party.
• For an elegant plating tip, garnish each portion with a fresh raspberry, a mint leaf, and a delicate dusting of cocoa powder or grated white chocolate.
• Serve it in individual glasses or trifle dishes for a modern, no-fuss presentation that lets the beautiful layers shine.
• If you’re serving a crowd, present the White Chocolate Raspberry Tiramisu in its original baking dish for a rustic, family-style dessert.

This White Chocolate Raspberry Tiramisu is a versatile showstopper. Whether dressed up for a formal gathering or enjoyed casually, its blend of creamy, fruity, and coffee-kissed flavors is always a hit.

Common Mistakes to Avoid

• Mistake: Using a thin, watery raspberry puree. Fix: Simmer the puree to reduce and concentrate the flavor, preventing a soggy, unstable mascarpone layer.
• Mistake: Over-whipping the mascarpone cream. Fix: Stop whipping as soon as soft peaks form; over-whipping causes it to curdle and become grainy.
• Mistake: Not properly tempering the white chocolate. Fix: Melt it gently over a double boiler and let it cool slightly before folding it into the cream to avoid seizing.
• Mistake: Soaking ladyfingers in too much coffee. Fix: A quick, literal dip is enough; they should be moist but not falling apart, preserving the tiramisu’s structure.
• Mistake: Skipping the chill time. Fix: Let the assembled dessert set in the fridge for at least 6 hours, ideally overnight, for the flavors to meld and layers to firm up.
• Mistake: Using cold mascarpone straight from the fridge. Fix: Let it come to room temperature for 30 minutes to ensure it blends smoothly without lumps.
• Mistake: Adding fresh raspberries directly into the layers. Fix: Macerate them in a little sugar first to draw out excess moisture that can make the dessert watery.
• Mistake: Forgetting to balance the sweetness. Fix: A touch of lemon zest or a splash of Chambord in the raspberry layer cuts the richness of the white chocolate perfectly.

Storing Tips

• Fridge: Store this White Chocolate Raspberry Tiramisu in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s covered to prevent it from absorbing other odors.
• 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 bag for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled and is not typically reheated. For food safety, always keep it refrigerated at or below 40°F (4°C) until ready to serve.

The flavors of this tiramisu meld and improve after a day in the fridge, making it a fantastic make-ahead dessert for any occasion.

Conclusion

This White Chocolate Raspberry Tiramisu is a stunning, decadent dessert that’s surprisingly simple to assemble. The combination of creamy mascarpone, tart raspberries, and rich white chocolate is simply irresistible. Give this elegant twist on a classic a try and let us know what you think in the comments! For another fabulous raspberry dessert, check out our Raspberry Lamingtons Recipe.

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FAQs

Can I make this White Chocolate Raspberry Tiramisu ahead of time?

Yes, making it ahead is ideal. This White Chocolate Raspberry Tiramisu needs at least 6 hours to chill and set, but preparing it a full day in advance allows the flavors to meld perfectly for the best texture and taste.

What can I use instead of ladyfingers?

If you cannot find ladyfingers, you can use slices of plain pound cake or sponge cake. The key is to use a dry, absorbent cake that will soak up the coffee and raspberry liqueur mixture without becoming soggy.

How should I store leftover tiramisu?

Keep any leftovers covered tightly with plastic wrap in the refrigerator. This White Chocolate Raspberry Tiramisu is best enjoyed within 2-3 days for optimal freshness, as the ladyfingers will continue to soften over time.