White Chocolate Raspberry Tiramisu
A fresh and creamy tiramisu layered with raspberry flavors and rich white chocolate, perfect for any occasion.
Ingredients
Fruit & Syrup
- 4 cups raspberries, fresh or frozen
- 1/2 cup water
- 3/4 cup granulated sugar for syrup
- 1 tablespoon lemon juice
Dairy & Filling
- 1 1/2 cups heavy cream
- 16 ounces mascarpone cheese
- 3/4 cup granulated sugar for filling
- 1 teaspoon vanilla
- 3/4 cup raspberry syrup (from recipe above)
Base & Topping
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (I used Lindt)
Instructions
Make the Raspberry Syrup
- Combine 4 cups raspberries, 1/2 cup water, 3/4 cup sugar, and 1 tablespoon lemon juice in a saucepan over medium heat; simmer 8–10 minutes until berries break down.
Strain and Reserve
- Press the cooked berries through a sieve to extract syrup; reserve 3/4 cup for the tiramisu and save extra for serving or freezing.
Make the Filling
- Whip 1 1/2 cups heavy cream to soft peaks, then fold in 16 ounces mascarpone, 3/4 cup sugar, and 1 teaspoon vanilla until smooth.
Flavor the Filling
- Gently fold 3/4 cup of the cooled raspberry syrup into the mascarpone mixture for a light pink, fruity filling.
Assemble the Tiramisu
- Quickly dip each ladyfinger into a small amount of remaining syrup (do not soak), then layer half in an 8x8 or similar dish. Spread half the filling over the ladyfingers.
Repeat Layers
- Add another soaked ladyfinger layer, then spread the remaining filling evenly on top.
Top and Chill
- Grate 1 ounce white chocolate over the top, cover, and chill at least 4 hours or overnight for best texture and flavor.
Notes
Chill at least 4 hours, preferably overnight, to let layers set and flavors meld. Don’t soak ladyfingers — quick dips prevent a soggy dessert. Use full-fat mascarpone and heavy cream for best texture and stability. Cool the raspberry syrup completely before folding into the filling to avoid thinning it. Store covered in the fridge up to 3 days, or freeze portions for longer keeping.