Name: White Chocolate Raspberry Tiramisu
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: Modern European
Ingredients: 24 savoiardi ladyfingers (from a 7 oz package); 4 cups fresh or frozen raspberries; 3/4 cup raspberry syrup; 1 tbsp lemon juice; 1/2 cup water; 16 oz mascarpone cheese; 1 1/2 cups heavy cream; 1 1/2 cups granulated sugar; 1 tsp vanilla extract; 1 oz good-quality white chocolate, melted; Optional: finely shredded coconut for topping

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A sophisticated twist on the classic Italian dessert, this White Chocolate Raspberry Tiramisu is a no-bake masterpiece that layers sweet raspberry-soaked ladyfingers with creamy mascarpone filling and luscious white chocolate whipped cream. Finished with a sprinkle of coconut, this vibrant pink dessert is as beautiful as it is delicious—perfect for romantic dinners, special occasions, or a fresh summer treat.

Why You’ll Love This Recipe

This White Chocolate Raspberry Tiramisu delivers elegance and flavor in every bite. It’s simple to prepare without turning on the oven, yet stunning enough for a celebratory table. The pairing of tangy raspberries and smooth white chocolate offers a refreshing contrast, while the mascarpone cream brings luxurious texture. Each chilled slice is rich, fruity, and refreshingly light. Whether you’re hosting guests or treating yourself, this dessert is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

24 savoiardi ladyfingers (from a 7 oz package)
4 cups fresh or frozen raspberries
3/4 cup raspberry syrup
1 tbsp lemon juice
1/2 cup water
16 oz mascarpone cheese
1 1/2 cups heavy cream
1 1/2 cups granulated sugar
1 tsp vanilla extract
1 oz good-quality white chocolate, melted
Optional: finely shredded coconut for topping

Directions

In a saucepan over medium heat, combine raspberries, lemon juice, 1/2 cup of the sugar, and water. Simmer for about 10 minutes until the berries have broken down. Strain to remove seeds and stir in the raspberry syrup. Allow to cool completely.
In a large mixing bowl, beat the mascarpone cheese with the remaining sugar and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the mascarpone mixture, then gently incorporate the rest along with the melted white chocolate.
Quickly dip each ladyfinger into the cooled raspberry syrup mixture and arrange them in the base of a 9×13-inch glass dish.
Spread half of the mascarpone cream mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Using a piping bag, decorate the top with soft peaks of the pink cream. Optionally, sprinkle with finely shredded coconut for a delicate, snowy finish.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Slice and serve chilled.

Servings and timing

Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 4 hours 35 minutes (including chilling)
Calories per serving: 385 kcal

Variations

Berry Blend Tiramisu: Replace half of the raspberries with a mix of blackberries and blueberries for a multi-berry experience.
Dark Chocolate Version: Substitute white chocolate with dark chocolate for a richer contrast.
Nut Crunch Top: Add toasted slivered almonds or pistachios to the top for a textured finish.
Liqueur Infused: Add a tablespoon of raspberry liqueur or Chambord to the syrup for a more adult version.
Gluten-Free: Use gluten-free ladyfingers to accommodate dietary restrictions.

Storage/Reheating

Store any leftovers covered in the refrigerator for up to 4 days. The tiramisu is best served cold and does not require reheating. It is not recommended to freeze this dessert, as the mascarpone cream may separate upon thawing, affecting texture.

FAQs

What can I use instead of raspberry syrup?

You can use raspberry jam thinned with a bit of warm water or make a homemade raspberry reduction using extra raspberries and sugar.

Can I prepare this dessert in advance?

Yes, this dessert is ideal for making ahead. Prepare it a day in advance to allow the flavors to develop fully.

Can I use frozen raspberries?

Absolutely. Thaw the raspberries before using and proceed with the recipe as written.

Is there a substitute for mascarpone?

Cream cheese can be used in place of mascarpone in a pinch, though the flavor and texture will be slightly tangier and firmer.

Can I use whipped topping instead of heavy cream?

While it’s possible, freshly whipped cream provides better flavor and texture for this dessert.

How do I avoid soggy ladyfingers?

Dip each ladyfinger quickly into the syrup—no more than 1–2 seconds—to prevent oversaturation.

Can this dessert be made without added sugar?

You may reduce the sugar or use alternatives like honey or stevia, though it will affect taste and texture.

What type of white chocolate is best?

Use high-quality white chocolate bars, not chips, as they melt more smoothly and blend better.

How can I make this dessert more pink?

Add a few drops of natural beet juice or red food coloring to the mascarpone cream for a more vibrant pink hue.

Is this dessert kid-friendly?

Yes, it contains no alcohol and uses a sweet berry base that appeals to children and adults alike.

Conclusion

White Chocolate Raspberry Tiramisu brings a refined, refreshing take to traditional tiramisu with its delicate berry essence and luxurious cream layers. Its no-bake format makes it approachable for any home cook, while the stunning presentation ensures it will stand out on any dessert table. Ideal for warm-weather celebrations or romantic dinners, this recipe blends elegance, ease, and extraordinary flavor in one beautiful pink slice.

White Chocolate Raspberry Tiramisu

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Author: Mia
Total Time: 4 hours 35 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

A dreamy pink no-bake dessert layered with velvety mascarpone cream, raspberry syrup-soaked ladyfingers, and soft clouds of white chocolate whipped topping, finished with delicate coconut dust for a showstopping treat.

Instructions

In a saucepan over medium heat, combine raspberries, lemon juice, 1/2 cup sugar, and water. Simmer for 10 minutes until the berries break down.
Strain the mixture to remove seeds and stir in raspberry syrup. Let cool completely.
In a large mixing bowl, beat the mascarpone cheese with the remaining sugar and vanilla extract until smooth.
In another bowl, whip the heavy cream to stiff peaks.
Fold half of the whipped cream into the mascarpone mixture, then gently fold in the rest along with the melted white chocolate.
Quickly dip each ladyfinger into the raspberry mixture and layer them in the bottom of a 9×13-inch glass dish.
Spread half of the mascarpone cream over the soaked ladyfingers.
Add another layer of dipped ladyfingers and top with the remaining mascarpone cream.
Using a piping bag, decorate the top with soft peaks of the cream mixture.
Optional: Sprinkle finely shredded coconut on top for a snowy finish.
Refrigerate for at least 4 hours, preferably overnight, before slicing and serving chilled.