Description
This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining tangy raspberry syrup-soaked ladyfingers with a creamy mascarpone and white chocolate filling. Refreshingly fruity yet decadently smooth, this no-bake dessert is perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Filling
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (e.g., Lindt)
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush berries with a potato masher or fork and bring to a simmer. Reduce heat to medium-low and simmer for about 2 minutes. Remove from heat, strain through a fine-mesh strainer pressing to extract juices, discarding seeds. Return juice to pan, add sugar and lemon juice, bring to boil, then simmer for 4-5 minutes until slightly reduced. Cool syrup completely in refrigerator.
- Make the Filling: Using a stand mixer with whisk attachment, whip heavy cream to stiff peaks. Transfer whipped cream to another bowl. Switch to paddle attachment, add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla into the mixer bowl. Beat on high until smooth and combined. Fold in about one cup whipped cream by beating, then gently fold in the remaining whipped cream to preserve airiness.
- Assemble the Tiramisu: Quickly dip each ladyfinger into raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers (two rows of six) in an 8-inch square dish. Spread half the mascarpone filling evenly over the ladyfingers and grate half the white chocolate on top. Repeat with another layer of syrup-soaked ladyfingers, top with remaining filling, then pipe remaining filling evenly over the dessert. Grate the rest of the white chocolate over the top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.
Notes
- Use fresh raspberries for a brighter flavor, but frozen raspberries work well too.
- Do not soak ladyfingers too long, or they will become soggy and fall apart.
- Chilling the dessert overnight enhances the flavor and texture.
- You can prepare the raspberry syrup and filling a day ahead to save time.
- Use a good-quality white chocolate for the best flavor impact.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: White Chocolate Raspberry Tiramisu, Raspberry Tiramisu, No-bake Tiramisu, Italian Dessert, Mascarpone Dessert, Berry Tiramisu
