White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. This version features layers of creamy mascarpone, tangy raspberries, and sweet white chocolate, creating a luxurious treat perfect for special occasions or indulgent evenings. Its balance of sweetness and tartness will leave everyone asking for seconds!
Ingredients
For the Cream Layer:
- 8 oz (225g) mascarpone cheese
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
For the Raspberry Mixture:
- 2 cups fresh or frozen raspberries
- 1/4 cup (50g) sugar
- 2 tbsp water
Additional Ingredients:
- 12–15 ladyfinger biscuits
- 1/2 cup (120ml) white chocolate, melted
- White chocolate shavings (for garnish)
- Fresh raspberries (for garnish)
Instructions
- Prepare the Raspberry Mixture:
- In a small saucepan over medium heat, combine raspberries, sugar, and water.
- Cook while stirring until the raspberries break down and form a sauce (about 5 minutes).
- Strain the sauce through a fine mesh sieve to remove seeds and let it cool.
- Whip the Cream Layer:
- In a large mixing bowl, beat the mascarpone, heavy cream, sugar, and vanilla extract until light and fluffy.
- Set the mixture aside.
- Assemble the Tiramisu:
- Dip each ladyfinger briefly in the cooled raspberry sauce and arrange them in a single layer in a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Drizzle melted white chocolate over the mascarpone layer and repeat the layers (ladyfingers, mascarpone mixture, and white chocolate drizzle).
- Garnish and Chill:
- Top the final layer with white chocolate shavings and fresh raspberries.
- Cover the dish and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
Serving and Storage Tips
- Serve chilled with an extra drizzle of raspberry sauce for an elegant presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture of the mascarpone may be affected.
FAQs
1. Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work perfectly for the sauce. Just thaw them before use to ensure even cooking.
2. Can I substitute mascarpone with cream cheese?
While mascarpone is ideal for its creamy texture and mild flavor, cream cheese can be used as a substitute. However, the taste will be slightly tangier.
3. Can I make this dessert alcohol-free?
Absolutely! This recipe is already alcohol-free, making it suitable for everyone to enjoy.
4. Can I make White Chocolate Raspberry Tiramisu ahead of time?
Yes, it’s a great make-ahead dessert. Prepare it a day in advance to let the flavors meld beautifully.
Enjoy this luscious White Chocolate Raspberry Tiramisu as a show-stopping dessert for any occasion!
PrintWHITE CHOCOLATE RASPBERRY TIRAMISU
This luscious dessert layers raspberry-infused ladyfingers with a creamy mascarpone and white chocolate filling, topped with fresh raspberries and grated white chocolate. It’s a harmonious blend of sweetness and tartness that will impress your guests and delight your taste buds.
- Prep Time: 30 minutes
- Cook Time: 6 hours (or overnight)
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American Fusion
- Diet: Vegetarian
Ingredients
For the Raspberry Syrup:
- 4 cups fresh or frozen raspberries
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
For the Mascarpone Filling:
- 1½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from the recipe above)
- 1 teaspoon vanilla extract
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate, grated
- Fresh raspberries, for garnish
Instructions
- Prepare the Raspberry Syrup:
- In a medium saucepan, combine the raspberries and water over medium-high heat.
- Use a potato masher or fork to crush the berries as they heat.
- Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer for about 2 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much juice as possible; discard the seeds.
- Return the raspberry juice to the saucepan, add the sugar and lemon juice, and bring to a boil.
- Simmer for about 4-5 minutes until slightly reduced.
- Remove from heat and chill in the refrigerator until completely cool.
- Prepare the Mascarpone Filling:
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form; set aside.
- In another bowl, beat the mascarpone cheese, sugar, ¾ cup of the cooled raspberry syrup, and vanilla extract until smooth and well combined.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Assemble the Tiramisu:
- Quickly dip each ladyfinger into the remaining raspberry syrup, ensuring they are soaked but not soggy.
- Arrange a layer of soaked ladyfingers in the bottom of an 8-inch square dish.
- Spread half of the mascarpone filling over the ladyfingers.
- Sprinkle half of the grated white chocolate over the filling.
- Repeat the layers with the remaining ladyfingers, mascarpone filling, and grated white chocolate.
- Chill and Serve:
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, garnish with fresh raspberries and a final sprinkle of grated white chocolate.
Notes
- For a non-alcoholic version, you can omit any liqueur and use the raspberry syrup exclusively for soaking the ladyfingers.
- Ensure the raspberry syrup is completely cooled before assembling to maintain the texture of the mascarpone filling.
- This dessert can be made a day in advance, making it convenient for entertaining.