Description
White Chocolate Raspberry Tiramisu is a luscious no-bake dessert that puts a fruity, elegant spin on the classic Italian favorite. Layers of raspberry-soaked ladyfingers, creamy white chocolate mascarpone filling, and fresh raspberries make this a perfect dessert for holidays, brunch, or romantic occasions.
Ingredients
For the Raspberry Soak:
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1 cup raspberry puree (or seedless raspberry jam, thinned with water)
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1/4 cup raspberry liqueur (like Chambord) or water for non-alcoholic version
For the Filling:
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8 oz white chocolate, chopped
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1/2 cup heavy cream
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16 oz mascarpone cheese
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1/3 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, cold
For Assembly:
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1 package (7 oz) ladyfinger cookies (Savoiardi)
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1 1/2 cups fresh raspberries
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White chocolate shavings or curls (for garnish)
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Extra raspberries (for garnish)
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Mint leaves (optional, for garnish)
Instructions
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Prepare raspberry soak: Combine raspberry puree and raspberry liqueur in a shallow dish. Set aside.
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Melt white chocolate: Heat 1/2 cup heavy cream until just simmering, then pour over chopped white chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
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Make the filling: In a large bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Mix in the cooled white chocolate ganache.
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In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold into the mascarpone mixture to make a light and fluffy filling.
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Dip ladyfingers briefly into the raspberry soak (don’t oversoak), and line the bottom of a 9×9-inch dish or trifle bowl.
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Layer filling: Spread half of the white chocolate mascarpone mixture over the ladyfingers. Top with half the fresh raspberries.
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Repeat with another layer of soaked ladyfingers, the rest of the filling, and remaining raspberries.
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Chill for at least 4 hours, preferably overnight, for best texture.
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Before serving, garnish with white chocolate shavings, fresh raspberries, and optional mint leaves.
Notes
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Substitute cream cheese for mascarpone if needed, but it may slightly alter the texture and flavor.
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You can use frozen raspberries, but thaw and drain well first.
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Add a touch of lemon zest to the filling for extra brightness.
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Best enjoyed chilled and within 2–3 days.
- Prep Time: 25 minutes
- Chilling Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion (Italian-American)