If you love tiramisu but want a fresh, vibrant twist, you simply have to try White Chocolate Raspberry Tiramisu. It layers delicate ladyfingers with luscious mascarpone cream, rich white chocolate, and tart raspberries, creating a no-bake masterpiece that’s perfect for summer gatherings or a special weeknight treat. Every bite is light, creamy, and bursting with berry flavor, making it a show-stopping dessert that’s deceptively easy to pull together.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients come together to create something truly spectacular. Each one brings a unique note to the White Chocolate Raspberry Tiramisu, whether it’s a touch of sweetness, a hint of tang, or that creamy, dreamy texture we all crave.
- Mascarpone cheese (8 ounces, softened): This Italian cheese is supremely creamy and the heart of the dessert, providing that velvety texture tiramisu is known for.
- Heavy whipping cream (1 cup): Whipped to soft peaks, it lightens the mascarpone and makes the filling airy-but-rich.
- Powdered sugar (1/4 cup): Dissolves effortlessly and sweetens the filling without making it grainy.
- Vanilla extract (1 teaspoon): Just a touch enhances all the creamy, chocolatey, and fruity flavors.
- White chocolate (4 ounces, melted and slightly cooled): For decadence and subtle cocoa notes that pair perfectly with raspberries.
- Ladyfinger cookies (24, savoiardi): These light, crisp cookies form the base and layers—perfectly soaking up the berry flavor.
- Raspberry juice or raspberry liqueur (1 1/2 cups): Adds an incredible tartness and fruitiness to the layers; Chambord is a fantastic option if you’re feeling fancy!
- Fresh raspberries (1 1/2 cups): Their juicy, tart pop cuts through the richness and brings vibrant color.
- Extra white chocolate shavings and raspberries (for garnish): These finishing touches make the dessert as gorgeous as it is delicious.
How to Make White Chocolate Raspberry Tiramisu
Step 1: Prepare the Mascarpone Mixture
Start by beating the mascarpone in a large bowl until it’s completely smooth—this makes sure your filling will be dreamy, not lumpy. In a separate bowl, whisk the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the fluffy whipped cream into the mascarpone, being careful not to deflate it. Now, slowly blend in the cooled, melted white chocolate. This step is where the magic happens: your filling turns light, creamy, and irresistibly silky.
Step 2: Dip and Layer Ladyfingers
One by one, quickly dip each ladyfinger into the raspberry juice or liqueur—don’t let them soak too long, or they’ll fall apart! Arrange the dipped cookies in the bottom of your 8×8-inch (or similar) dish to form a single layer. The ladyfingers will absorb the berry flavor and become perfectly soft, but still hold their shape.
Step 3: Assemble the First Layer
Spoon half of the mascarpone and white chocolate mixture over the ladyfingers and smooth it into an even layer. Scatter a generous handful of fresh raspberries over the cream—try to distribute them evenly so every bite pops with berry goodness.
Step 4: Finish Layering
Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Top it all off with the last of your fresh raspberries. You’re building flavor and texture with each layer, creating that signature tiramisu look and taste.
Step 5: Chill and Set
Cover your pan tightly and let the White Chocolate Raspberry Tiramisu chill in the fridge for at least 4 hours (overnight is even better). This resting time allows the flavors to meld and the mascarpone layer to set up, so it slices beautifully and tastes even better.
Step 6: Garnish and Serve
Right before serving, scatter extra white chocolate shavings and a few more fresh raspberries over the top. These little touches not only add a burst of color and crunch but also signal that this is a dessert worth lingering over.
How to Serve White Chocolate Raspberry Tiramisu
Garnishes
For the prettiest presentation, finish with generous curls of white chocolate and a shower of fresh raspberries. A dusting of powdered sugar or a few mint leaves adds a touch of elegance, making each slice look like it came straight from a patisserie.
Side Dishes
Pair your White Chocolate Raspberry Tiramisu with espresso for a classic Italian-inspired ending or serve it alongside a simple fruit salad to keep things light. A glass of sparkling rosé or prosecco also pairs beautifully with the berry and chocolate notes.
Creative Ways to Present
For dinner parties, divide the tiramisu among individual glasses or mason jars before assembling; it’s portable, adorable, and everyone gets their own perfect serving. You could even use a trifle bowl for a dramatic centerpiece that shows off those gorgeous layers.
Make Ahead and Storage
Storing Leftovers
White Chocolate Raspberry Tiramisu keeps beautifully in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap to prevent it from drying out or absorbing fridge odors. The flavors only get better as they meld, so leftovers (if you’re lucky enough to have any) are a real treat.
Freezing
If you’d like to freeze this dessert, assemble the tiramisu in a freezer-safe container, cover it tightly, and freeze for up to a month. To serve, thaw overnight in the refrigerator. The texture may be slightly softer after freezing, but the flavor will still be divine.
Reheating
This is a chilled, no-bake dessert, so there’s no need to reheat it! In fact, White Chocolate Raspberry Tiramisu is at its best served cold, straight from the fridge, with all its creamy layers intact.
FAQs
Can I make White Chocolate Raspberry Tiramisu ahead of time?
Absolutely! In fact, making it in advance is best. Prepare it up to a day ahead, then chill it overnight so the flavors blend and the texture sets up perfectly for slicing.
What’s the best way to melt white chocolate?
Microwave the white chocolate in short bursts (15–20 seconds), stirring between each, until smooth. Alternatively, melt it gently over a double boiler. Be sure to let it cool slightly before folding into your mascarpone mixture.
Can I make this recipe alcohol-free?
Yes! Swap raspberry liqueur with pure raspberry juice or even raspberry preserves thinned with water. You’ll still get terrific berry flavor without any alcohol.
What type Dessert
Savoiardi are the classic, crisp ladyfingers ideal for tiramisu. If you can’t find them, use another firm, dry cookie that will hold up during dipping and layering.
Can I use frozen raspberries?
It’s best to use fresh raspberries for garnish, but frozen berries can be used in the layers if you thaw and pat them dry first. Just note that they might be a bit softer and juicier than fresh ones.
Final Thoughts
If you’re looking to impress but want something unfussy, give this White Chocolate Raspberry Tiramisu a chance to wow your friends and family. It’s creamy, bright, and so simple to prepare—you’ll be dreaming of those berry and white chocolate layers long after the last bite. Don’t wait for a special occasion; every day deserves a little indulgence like this!
Print
White Chocolate Raspberry Tiramisu Recipe
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the heavenly combination of white chocolate and raspberries with this delightful twist on classic tiramisu. A no-bake dessert that is perfect for summer gatherings or special occasions.
Ingredients
Mascarpone Mixture:
- 8 ounces mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and slightly cooled
Assembly:
- 24 ladyfinger cookies (savoiardi)
- 1 1/2 cups raspberry juice or raspberry liqueur (like Chambord)
- 1 1/2 cups fresh raspberries
- Extra white chocolate shavings and raspberries for garnish
Instructions
- Mascarpone Mixture: In a large bowl, beat the mascarpone until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold the whipped cream into the mascarpone, then fold in the melted white chocolate until fully incorporated.
- Assembly: Quickly dip each ladyfinger into the raspberry juice or liqueur and line the bottom of an 8×8-inch dish or similar serving dish. Spread half of the mascarpone mixture over the ladyfingers, then top with a layer of fresh raspberries. Repeat with another layer of dipped ladyfingers, the remaining mascarpone mixture, and a final layer of raspberries.
- Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and the dessert to set. Before serving, garnish with white chocolate shavings and additional raspberries.
Notes
- For a non-alcoholic version, use raspberry juice or a mix of raspberry preserves thinned with water.
- White chocolate chips can be melted in the microwave in short bursts.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
