White Chocolate Raspberry Tiramisu: A Heavenly Dessert for Every Occasion
Tiramisu is a beloved dessert that has found a home in many kitchens, adored for its light and creamy texture. But what happens when you elevate the classic recipe with raspberries and white chocolate? You get an indulgent twist on the traditional tiramisu—a rich, luscious dessert bursting with vibrant raspberry flavor and the sweet decadence of white chocolate. This White Chocolate Raspberry Tiramisu combines soft ladyfingers soaked in homemade raspberry syrup, airy mascarpone filling, and a delicate sprinkle of grated white chocolate to create a dessert that’s both visually stunning and incredibly delicious.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 hours 15 minutes
- Yield: 9 pieces 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Raspberry Syrup
- 4 cups raspberries (fresh or frozen) – The heart of this tiramisu’s bright flavor. The fresh or frozen raspberries are gently simmered to extract their natural juices, which are later used to soak the ladyfingers, infusing them with a bold raspberry taste.
- ½ cup water – Helps create the liquid base for the syrup.
- ¾ cup granulated sugar – Balances the tartness of the raspberries and thickens the syrup to create a luscious soak for the ladyfingers.
- 1 tablespoon lemon juice – Adds a touch of acidity to brighten the overall flavor and enhance the fresh, fruity notes of the raspberries.
Mascarpone Filling
- 1 ½ cup heavy cream – Whipped into stiff peaks, this adds the light, airy texture that makes tiramisu so dreamy.
- 16 ounces mascarpone cheese – A rich and creamy Italian cheese that forms the base of the tiramisu filling, providing a smooth and decadent texture.
- ¾ cup granulated sugar – Sweetens the mascarpone filling and balances out the tartness of the raspberry syrup.
- ¾ cup raspberry syrup – Adds a layer of fruity flavor to the mascarpone filling, perfectly complementing the raspberry-soaked ladyfingers.
- 1 teaspoon vanilla – Enhances the flavor profile of the mascarpone filling, adding depth and warmth.
For Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24) – These crisp, sponge-like cookies are the traditional base for tiramisu. They soak up the raspberry syrup, creating a soft, melt-in-your-mouth texture.
- 1 ounce good-quality white chocolate (I used Lindt) – Grated over the top of the tiramisu, the white chocolate adds a rich, creamy sweetness that pairs beautifully with the raspberry flavor.
Instructions
Step 1: Prepare the Raspberry Syrup
The first step in creating this dessert is to make the homemade raspberry syrup. Start by placing the raspberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries, releasing their juice. Once the berries have softened and the mixture begins to simmer, reduce the heat to medium-low and let it cook for about 2 minutes. This brief simmering helps concentrate the raspberry flavor.
Next, pour the raspberry mixture into a fine-mesh strainer placed over a glass measuring cup. Use the back of a ladle or spoon to press the berries, extracting as much juice as possible. Discard the seeds. Return the juice to the pan, and stir in the granulated sugar and lemon juice. Bring the mixture to a boil, then let it simmer for another 4-5 minutes to thicken slightly. Once reduced, remove from the heat and chill the syrup in the refrigerator until it cools completely.
Step 2: Make the Mascarpone Filling
While the raspberry syrup is chilling, prepare the mascarpone filling. In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Once whipped, transfer the cream to a separate bowl and set it aside.
Now, using the paddle attachment, mix the mascarpone cheese, sugar, raspberry syrup, and vanilla in the stand mixer. Beat until smooth and fully combined. Then, fold in a portion of the whipped cream, gently incorporating it into the mascarpone mixture. Once combined, carefully fold in the remaining whipped cream. This results in a light, airy filling with a smooth texture.
Step 3: Assemble the Tiramisu
To assemble the tiramisu, begin by dipping the ladyfingers into the raspberry syrup. Be careful not to soak them too long, as they should be moist but not soggy. Arrange a layer of the soaked ladyfingers at the bottom of an 8-inch square dish. Line them up in two straight rows of six ladyfingers each.
Next, spread half of the mascarpone filling over the ladyfingers, smoothing it out with a spatula. Using a zester or microplane, grate half of the white chocolate over the mascarpone layer. Add another layer of raspberry syrup-soaked ladyfingers on top of the filling, followed by the remaining mascarpone mixture. For the final touch, transfer the remaining filling to a pastry bag or a ziplock bag with the tip cut off, and pipe the filling evenly over the tiramisu. Grate the remaining white chocolate over the top.
Step 4: Chill and Serve
Cover the tiramisu with plastic wrap and refrigerate it for at least 6 hours, preferably overnight. The chilling process allows the flavors to meld and the texture to set, resulting in a dessert that’s perfectly indulgent.
Before serving, add a light dusting of flaky sea salt for an extra touch of contrast and flavor. The salt will enhance the sweetness of the white chocolate and the tartness of the raspberry syrup, creating a delightful balance of flavors.
Notes
- Substitute with Other Berries: If raspberries aren’t available, you can easily swap them with other berries like strawberries, blueberries, or blackberries. Just adjust the syrup-making process accordingly.
- Make Ahead: Tiramisu is a great make-ahead dessert. In fact, the flavors develop even more as it sits overnight in the fridge. Perfect for dinner parties or special occasions.
- Non-Dairy Version: For a dairy-free version, you can substitute the mascarpone with a plant-based cream cheese and use a non-dairy heavy cream alternative. Be sure to check the consistency and flavor to maintain the dessert’s luscious texture.