This White Chocolate Raspberry Tiramisu is a refreshing, fruity twist on the classic Italian dessert. Instead of coffee and cocoa, this version features layers of tender ladyfingers soaked in a sweet orange syrup, tart raspberries, and a luscious white chocolate mascarpone cream.
With its beautiful red and white layers and creamy texture, this no-bake dessert is an elegant centerpiece for holidays, showers, or summer gatherings.
Recipe Details
- Flavor Profile: A perfect balance of sweet and tart, featuring bright raspberry flavor, citrus notes from the orange liqueur, and the rich sweetness of white chocolate and vanilla.
- Texture: The dessert is incredibly soft and creamy, with soaked sponge biscuits and juicy bursts of fruit throughout.
- Time: 45 minutes active prep time, plus overnight chilling.
- Difficulty: Intermediate. It involves making a cooked egg yolk custard over a double boiler.
What You’ll Need
To make this recipe, you will need a 9×13 inch baking dish for assembly. Key equipment includes a double boiler (or a heatproof bowl set over a pot) to safely cook the egg yolks, and an electric mixer to whip the heavy cream and the yolk mixture. The ingredients combine fresh fruit flavors with rich pantry staples like sugar, ladyfingers, and high-quality white chocolate.
Ingredient Notes
- Frozen Raspberries – Thawed and drained. You will use both the berries and the juices that release during thawing/macerating to flavor the layers.
- Mascarpone Cheese – This Italian cream cheese must be at room temperature. If it is cold, it may curdle or become lumpy when mixed with the egg yolks.
- Egg Yolks – These are cooked with sugar over a double boiler to create a rich, safe, and stable custard base for the cream filling.
- Ladyfinger Biscuits – Savoiardi biscuits are crisp but absorb the syrup quickly to become cake-like.
- Triple Sec or Orange Liqueur – This adds a lovely citrus aroma to the soaking syrup that pairs perfectly with raspberries and white chocolate.
- White Chocolate – Finely grated white chocolate adds a delicate sweetness and texture between the layers. Use a high-quality bar for the best grating results.
- Heavy Whipping Cream – Whipped to stiff peaks, this lightens the mascarpone mixture for a fluffy consistency.
Add-ins and Substitutions
- Alcohol-Free Option – If you prefer not to use the orange liqueur, you can substitute it with an equal amount of orange juice or extra water mixed with a teaspoon of orange extract.
- Berry Variations – While raspberries are used here, you could use strawberries or blackberries using the same method.
- Garnish – Top with fresh raspberries and white chocolate curls right before serving for a professional look.
How to Make White Chocolate Raspberry Tiramisu
- Macerate Raspberries: Place the thawed and drained raspberries in a bowl and add 6 tablespoons of granulated sugar. Let them macerate (sit and release juices) while you prepare the mascarpone filling.
- Make the Syrup: Prepare the dipping syrup by combining 1 cup of granulated sugar and 1/3 cup hot water in a bowl. Stir until the sugar is dissolved. Add the Triple Sec (or orange liqueur) and the 1/2 cup cold water. Set aside.
- Cook the Yolks: Combine the 6 egg yolks and 1 cup of granulated sugar in the top of a double boiler over simmering water. Cook for about 10 minutes, stirring constantly. Be careful to scrape the sides, but if some sugar crystals form on the bowl, try not to stir them back in as you will get a gritty custard.
- Whip Yolks and Mascarpone: Remove the yolk mixture from the heat. Transfer carefully to another bowl (leaving behind any gritty crystals if they formed). Whip the yolks with an electric mixer until they are thick and lemon-colored. Add the room temperature mascarpone to the whipped yolks and beat until combined and smooth.
- Whip Cream: In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the yolk/mascarpone mixture until smooth. Set aside.
- First Layer: Dip each ladyfinger quickly into the prepared syrup and then line the bottom of a 9X13″ pan with them. You may have to trim some biscuits to fit. Spoon half of the macerated raspberries and their juice evenly on top of the ladyfingers.
- Cream and Chocolate: Spoon half of the mascarpone cream filling over the raspberries and smooth it out. Top with half of the grated white chocolate.
- Repeat Layers: Repeat the layers with the remaining ladyfingers (dipped in syrup), the remaining raspberries, and the remaining cream filling.
- Finish: Sprinkle with the remaining grated white chocolate.
- Chill: Refrigerate overnight or for several hours to allow the flavors to meld and the dessert to set.
Pro Tip: When dipping the ladyfingers, do it quickly just a quick dunk on each side. If you let them soak for too long, they will disintegrate and make the dessert soggy.
Recipe Tips
- Room Temperature Cheese: Do not skip bringing the mascarpone to room temperature. It is the number one reason for lumpy tiramisu filling.
- Double Boiler Safety: Ensure the water in the bottom pot of your double boiler is simmering but not touching the bottom of the top bowl. This prevents the eggs from scrambling.
- Grating Chocolate: To get fine, snow-like chocolate shavings, use a microplane zester or the finest side of your box grater. Freezing the chocolate for 10 minutes beforehand makes it easier to grate.
FAQs
- Can I use fresh raspberries? Yes, you can use fresh raspberries. You may need to mash them slightly with the sugar to encourage them to release enough juice for the layers.
- How long does this last? Tiramisu is best eaten within 2-3 days. Keep it covered in the refrigerator.
- Can I freeze this dessert? Yes, Tiramisu freezes well. Wrap the dish tightly in plastic wrap and foil. Freeze for up to 1 month and thaw in the refrigerator overnight before serving.
Serving Suggestions
- Fresh Berries: Serve with a side of fresh raspberries or strawberries.
- Coffee: This pairs beautifully with a cappuccino or latte.
- Mint: A sprig of fresh mint adds a pop of color to the plated dessert.
Make This Recipe in Advance
- Chilling is Mandatory: This recipe must be made in advance. It needs at least several hours, preferably overnight, in the fridge for the ladyfingers to soften and the cream to firm up for slicing.
- Prep Ahead: You can prepare the syrup and grate the white chocolate a day before assembly to save time.
White Chocolate Raspberry Tiramisu
- Total Time: 8 hours 45 minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Tiramisu is a refreshing, fruity twist on the classic Italian dessert. Instead of coffee and cocoa, this version features layers of tender ladyfingers soaked in a sweet orange syrup, tart raspberries, and a luscious white chocolate mascarpone cream. With its beautiful red and white layers and creamy texture, this no-bake dessert is an elegant centerpiece for holidays, showers, or summer gatherings.
Ingredients
Raspberry Layer
- 21 oz frozen raspberries, thawed and drained (reserve juice if possible, though recipe uses fruit)
- 6 tablespoons granulated sugar
Soaking Syrup
- 1 cup granulated sugar
- 1/3 cup hot water
- 1/2 cup Triple Sec or orange liqueur
- 1/2 cup cold water
Mascarpone Cream Filling
- 6 large egg yolks
- 1 cup granulated sugar
- 20 oz mascarpone cheese, room temperature
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Assembly
- 10 oz ladyfinger biscuits (about 2 packages)
- 2 oz white chocolate, finely grated
Instructions
Macerate the Raspberries
Place the thawed and drained raspberries in a bowl and toss them with 6 tablespoons of granulated sugar. Let them sit and macerate (release juices) while you prepare the filling.
Make the Syrup
In a medium bowl, combine 1 cup of granulated sugar and 1/3 cup hot water. Stir until the sugar is completely dissolved. Stir in the Triple Sec (or orange liqueur) and the 1/2 cup cold water. Set this dipping syrup aside.
Cook the Yolks
Fill the bottom pot of a double boiler with an inch of water and bring to a simmer. In the top bowl, combine the 6 egg yolks and 1 cup of granulated sugar. Cook over the simmering water for about 10 minutes, stirring constantly, until the sugar dissolves and the mixture is hot. Be careful not to let the eggs scramble.
Whip the Mascarpone Base
Remove the yolk mixture from the heat. Using an electric mixer, whip the yolks until they are thick and pale lemon-colored. Add the room temperature mascarpone cheese and beat until combined and smooth.
Fold in Cream
In a separate clean bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone/yolk mixture until smooth and uniform.
Assemble First Layer
Quickly dip each ladyfinger into the prepared syrup (just a quick dunk, do not soak) and line the bottom of a 9×13 inch dish. You may need to trim biscuits to fit. Spoon half of the macerated raspberries (and their juices) evenly over the ladyfingers.
Add Cream and Chocolate
Spread half of the mascarpone cream filling over the raspberries. Top with half of the finely grated white chocolate.
Repeat and Finish
Repeat the layers with the remaining dipped ladyfingers, the remaining raspberries, and the remaining cream filling. Smooth the top and sprinkle with the remaining grated white chocolate.
Chill
Cover and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the ladyfingers to soften into a cake-like texture.
Notes
Room Temperature Cheese: It is vital that your mascarpone is at room temperature before mixing. If it is cold, it will not blend smoothly with the yolks and may result in a lumpy filling.
Dipping Technique: Work quickly when dipping the ladyfingers. A quick 1-second dip per side is enough. If they soak too long, the dessert will become soggy and watery.
Grating Chocolate: For fluffy, snow-like chocolate shavings, freeze your white chocolate bar for 10 minutes before grating it with a microplane or fine grater.
Alcohol-Free Version: To make this non-alcoholic, swap the Triple Sec for an equal amount of orange juice or water mixed with a teaspoon of orange extract.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Slice
- Calories: 580
- Sugar: 45g
- Sodium: 95mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 215mg
Keywords: white chocolate raspberry tiramisu, fruit tiramisu recipe, no bake dessert, raspberry mascarpone dessert, summer tiramisu, ladyfinger cake, holiday dessert recipe
