WHITE CHOCOLATE RASPBERRY TIRAMISU

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert. Layers of creamy mascarpone, rich white chocolate, tart raspberries, and espresso-soaked ladyfingers create a luscious and elegant treat. Perfect for special occasions, this no-bake dessert is as easy as it is indulgent.

The first time I made this White Chocolate Raspberry Tiramisu, I was looking for a fresh, fruity take on the traditional tiramisu. My husband loved the balance of sweet white chocolate and tangy raspberries, while my daughter enjoyed every creamy bite. Now, it’s a favorite dessert we make for holidays, birthdays, and anytime we want something extra special!

Why You’ll Love White Chocolate Raspberry Tiramisu

•No-Bake & Easy: Simple to prepare with no oven needed.

•Perfect Flavor Balance: Sweet white chocolate, tart raspberries, and espresso create a dreamy combination.

•Elegant & Impressive: Great for dinner parties and celebrations.

•Make-Ahead Friendly: Tastes even better after chilling overnight.

Ingredients Notes For White Chocolate Raspberry Tiramisu

•Mascarpone Cheese: Traditional and creamy, the base of the filling.

•Heavy Cream: Whipped to add lightness to the layers.

•White Chocolate: Melted and folded into the cream for a sweet, velvety texture.

•Raspberries: Fresh or frozen (thawed) for bursts of tartness.

•Ladyfingers: Soaked in espresso or raspberry juice for soft, flavorful layers.

•Espresso or Coffee: Classic tiramisu flavor, or substitute with raspberry syrup for a caffeine-free version.

•Powdered Sugar & Vanilla: Sweetens and enhances the filling.

Recipe Steps

1. Prepare the White Chocolate Cream:

1.Melt white chocolate in a heatproof bowl over a double boiler or in the microwave. Let cool slightly.

2.In a large bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.

3.In a separate bowl, whip heavy cream until stiff peaks form, then fold into the mascarpone mixture along with the melted white chocolate.

2. Soak the Ladyfingers:

1.Dip each ladyfinger briefly into espresso (or raspberry juice for a non-coffee version).

2.Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch dish or trifle bowl.

3. Assemble the Layers:

1.Spread half of the white chocolate mascarpone mixture over the ladyfingers.

2.Sprinkle a layer of raspberries evenly over the cream.

3.Repeat with another layer of soaked ladyfingers, white chocolate cream, and more raspberries.

4. Chill & Serve:

1.Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.

2.Garnish with additional white chocolate shavings and raspberries before serving.

Storage Options

•Refrigerator: Store in an airtight container for up to 3 days.

•Freezer: Freeze for up to 2 months, then thaw in the fridge before serving.

Variations & Substitutions

•Chocolate Twist: Add a layer of raspberry jam or drizzle melted dark chocolate on top.

•Boozy Option: Add a splash of raspberry liqueur to the espresso for an adult version.

•Nutty Addition: Sprinkle crushed almonds or pistachios between layers for extra crunch.

Frequently Asked Questions

Can I use cream cheese instead of mascarpone? Yes, but mascarpone gives a more authentic tiramisu texture.

Do I have to use espresso? No, substitute with raspberry syrup or milk for a non-coffee version.

Can I make this in individual servings? Absolutely! Use glasses or ramekins for beautiful single-serve portions.

This White Chocolate Raspberry Tiramisu is an elegant, no-bake dessert that’s bursting with flavor and creamy goodness. It’s the perfect treat for any occasion—rich, refreshing, and simply irresistible!

WHITE CHOCOLATE RASPBERRY TIRAMISU

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Course: Dessert

Kitchen: Italian-inspired

Prep Time: 20 minutes minutes

Total Time: 4 hours hours 20 minutes minutes

Servings: 10

Ingredients

 

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• ▢ For the Filling:
• ▢ 8 oz mascarpone cheese softened
• ▢ 1 cup heavy whipping cream
• ▢ 1/4 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 6 oz white chocolate melted and slightly cooled
• ▢ For the Raspberry Layer:
• ▢ 1 1/2 cups fresh raspberries or frozen, thawed
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon lemon juice
• ▢ For the Ladyfingers:
• ▢ 1 package 7 oz ladyfingers
• ▢ 1 cup raspberry juice or raspberry liqueur Chambord
• ▢ 1/4 cup brewed coffee optional, for a twist
• ▢ For Garnish:
• ▢ 2 oz white chocolate shaved or grated
• ▢ Extra fresh raspberries
• ▢ Powdered sugar optional

Instructions

• Step 1: Prepare the Raspberry Sauce
• Cook the Raspberries: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring, until the raspberries break down and the mixture thickens (about 5 minutes).
• Strain (Optional): Strain through a fine-mesh sieve if you prefer a smooth sauce. Set aside to cool.
• Step 2: Make the White Chocolate Filling
• Whip the Cream: In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Combine with Mascarpone: In a separate bowl, whisk the mascarpone cheese and vanilla extract until smooth. Gradually mix in the melted white chocolate.
• Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined.
• Step 3: Assemble the Tiramisu
• Dip the Ladyfingers: Quickly dip each ladyfinger into the raspberry juice (or Chambord). Be careful not to soak them too long.
• Layer: In a 9x9-inch dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone-white chocolate mixture over them. Drizzle half of the raspberry sauce over the cream layer. Repeat with another layer of ladyfingers, mascarpone mixture, and raspberry sauce.
• Step 4: Chill and Serve
• Chill: Cover and refrigerate for at least 4 hours or overnight for best flavor.
• Garnish: Before serving, top with white chocolate shavings, fresh raspberries, and a light dusting of powdered sugar if desired.