If you love classic tiramisu but want a fruity, luxurious twist, this White Chocolate Raspberry Tiramisu is the dessert for you.
It’s light yet indulgent, featuring layers of creamy mascarpone, tart raspberries, and white chocolate, all soaked in raspberry syrup. Plus, it’s a no-bake dessert, making it perfect for any occasion.
Why You’ll Love This Recipe
- No-Bake & Easy – Just layer and chill.
- Perfect Flavor Balance – Sweet white chocolate and tangy raspberries create a delicious contrast.
- Great for Make-Ahead – Flavors develop even more overnight.
- Elegant Yet Simple – A show-stopping dessert that’s surprisingly easy to make.
Ingredients
For the Creamy Mascarpone Layer:
- 8 oz mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz white chocolate (melted and cooled slightly)
For the Raspberry Layer:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup raspberry jam
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
For the Ladyfinger Layer:
- 1 package (about 24) ladyfinger cookies
- 1/2 cup raspberry syrup (store-bought or homemade)
- 2 tablespoons raspberry liqueur (optional)
For Garnishing:
- White chocolate shavings
- Fresh raspberries
- Powdered sugar (optional)
Step-by-Step Instructions
1. Make the Raspberry Syrup
In a small saucepan, combine raspberries, jam, sugar, water, and lemon juice. Simmer over medium heat for 5 minutes, mashing the raspberries with a spoon. Strain the mixture to remove seeds and set aside to cool.
2. Prepare the Mascarpone Cream
In a bowl, beat mascarpone cheese, powdered sugar, and vanilla until smooth. Separately, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Stir in the melted white chocolate.
3. Assemble the Layers
- Dip ladyfingers quickly in the raspberry syrup (do not soak them too long) and arrange a layer in a serving dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Add a layer of raspberry puree and a handful of fresh raspberries.
- Repeat the layers until all ingredients are used, finishing with a mascarpone layer.
4. Chill & Serve
Cover and refrigerate for at least 4 hours (overnight is best). Before serving, top with white chocolate shavings, fresh raspberries, and a dusting of powdered sugar.
Tips for Success
- Use high-quality white chocolate for the best flavor.
- Do not oversoak the ladyfingers—a quick dip is enough.
- For a boozy twist, add raspberry liqueur to the syrup.
- Chill overnight for the most flavorful, melt-in-your-mouth texture.
Variations
- Chocolate Lovers: Drizzle dark chocolate over each layer.
- Berry Blend: Swap raspberries for strawberries or a mix of berries.
- Nutty Crunch: Sprinkle crushed pistachios on top for added texture.
Frequently Asked Questions
Can I make this ahead of time?
Yes, it actually tastes better the next day as the flavors meld.
Can I freeze White Chocolate Raspberry Tiramisu?
Yes, freeze it in an airtight container for up to two months. Thaw in the fridge before serving.
Can I use store-bought raspberry sauce?
Absolutely. It saves time, but homemade gives the best flavor.
Final Thoughts
This White Chocolate Raspberry Tiramisu is the perfect no-bake dessert for holidays, dinner parties, or a special treat. The combination of creamy mascarpone, tart raspberries, and silky white chocolate makes it unforgettable.
Have you tried this recipe? Leave a comment below and let me know how it turned out.
