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Decadent Raspberry White Chocolate Treat

Featured in Irresistible Sweet Treats.

This raspberry and white chocolate tiramisu gives the Italian classic a fresh, romantic makeover. Layers of ladyfingers soaked in tangy raspberry syrup, a mascarpone filling, and grated white chocolate create a flavor-filled balance of tart, sweet, and creamy. The recipe is simple enough for dessert enthusiasts but looks and tastes gourmet, perfect for any special celebration. Although setting time is required, the preparation is quick and rewarding.
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Updated on Fri, 07 Mar 2025 05:20:17 GMT
Raspberry and White Chocolate Tiramisu Pin it
Raspberry and White Chocolate Tiramisu | cuisinegenial.com

Experience a luxurious take on traditional tiramisu with this white chocolate raspberry variation. Delicate layers of mascarpone cream and raspberry-infused ladyfingers create an elegant dessert that balances rich sweetness with bright fruit flavors. Perfect for special occasions yet simple enough for confident home cooks.

The perfect texture comes from properly soaked ladyfingers and careful temperature control of ingredients during assembly.

Key Components

  • Mascarpone: Let soften at room temperature
  • Heavy Cream: Keep well chilled
  • White Chocolate: High-quality, finely chopped
  • Raspberries: Fresh or frozen work equally well
  • Savoiardi: Traditional Italian ladyfingers
  • Vanilla Extract: Pure, not artificial

Preparation Steps

1. Make Raspberry Syrup:
Cook raspberries with sugar and water until broken down, about 10-12 minutes. Strain and cool completely.
2. Prepare Filling:
Mix softened mascarpone and sugar until smooth. Separately whip cold cream with vanilla to stiff peaks. Carefully fold together.
3. Prepare Chocolate:
Finely grate chilled white chocolate using microplane grater.
4. Layer Base:
Briefly dip ladyfingers in raspberry syrup and arrange in baking dish. Spread with half the mascarpone mixture and sprinkle with grated chocolate.
5. Complete Layers:
Repeat layering process. Top with remaining chocolate. Cover and chill 6-24 hours.
Easy White Chocolate Raspberry Tiramisu Recipe Pin it
Easy White Chocolate Raspberry Tiramisu Recipe | cuisinegenial.com

Storage & Service

1. Proper Storage:
Keep refrigerated up to 3 days. Let stand briefly before serving. Store leftovers in sealed container.
2. Serving Suggestions:
Garnish with fresh berries and mint. Pair with Moscato or offer espresso alongside.
3. Temperature Guidelines:
Use room temperature mascarpone and cold cream. Allow dessert to warm slightly before serving.

Advanced Preparation

This dessert benefits from overnight chilling as flavors develop and textures set perfectly. Components can be prepared a day ahead for convenient assembly. The result is a perfectly balanced dessert ready when needed.

White Chocolate Raspberry Tiramisu Recipe Pin it
White Chocolate Raspberry Tiramisu Recipe | cuisinegenial.com

Closing Notes

This refined interpretation of tiramisu demonstrates how classic desserts can be thoughtfully updated. The combination of white chocolate and raspberry creates an elegant dessert suitable for any special occasion. Success comes from quality ingredients and proper technique.

Frequently Asked Questions

→ Can this dessert be made in advance?
Definitely! Preparing it 1–2 days ahead improves flavor.
→ Is it okay to use premade raspberry syrup?
Homemade syrup is better, but store-bought works as a time-saver.
→ How long will it stay good?
Keep it covered and refrigerated for up to four days.
→ Can I freeze it for later use?
Freezing is possible, but it may change the mascarpone’s texture, so it's not ideal.
→ What if ladyfingers aren't available?
Try substituting with pound cake or find Savoiardi cookies in international stores.

Raspberry White Chocolate Delight

An indulgent twist on tiramisu, combining raspberry-soaked ladyfingers, silky mascarpone, and white chocolate layers.

Prep Time
75 Minutes
Cook Time
360 Minutes
Total Time
435 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian

Yield: 9 Servings (9 pieces)

Dietary: Vegetarian

Ingredients

→ Mascarpone Filling

01 1 ½ cup heavy cream
02 ¾ cup sugar (regular granular)
03 16 oz mascarpone cheese
04 1 teaspoon pure vanilla
05 ¾ cup raspberry syrup (from earlier step)

→ Raspberry Syrup

06 ½ cup plain water
07 1 tablespoon freshly squeezed lemon juice
08 ¾ cup sugar (fine grain)
09 4 cups of raspberries (frozen or fresh)

→ For Assembly

10 About 24 Savoiardi ladyfingers (7 oz pack)
11 1 oz quality white chocolate (I used Lindt)

Instructions

Step 01

Grab a medium-sized saucepan and toss in the raspberries along with the water. Heat everything on medium-high, crushing the berries as they cook (use a fork or masher). Once it starts simmering, drop the heat to medium-low and cook for 2 minutes.

Step 02

Take the pan off the heat. Pour everything through a fine strainer into a glass measuring cup. Use a spoon or ladle to press the berries and get all the juice out. Discard the seeds when you're done.

Step 03

Pour the juice back into the pan. Stir in the sugar and lemon juice, then bring it to a boil. Let it simmer for 4-5 minutes so the mixture thickens slightly. Set it aside to cool in the fridge until it's completely chilled.

Step 04

Using a stand mixer with the whisk attachment set up, whip the heavy cream until it's super stiff. Then, move the whipped cream to a separate bowl. Switch out the whisk for the paddle attachment in the mixer.

Step 05

Now, in that same mixer bowl, toss in the mascarpone cheese, ¾ cup of syrup, sugar, and vanilla. Beat it on high until it's nice and smooth. Add about 1 cup of whipped cream to the mix and beat again until it blends in. Gently fold in the rest of the whipped cream.

Step 06

Take each ladyfinger and quickly soak it in the raspberry syrup. Lay them out in a single row at the bottom of a square 8-inch dish. Spread half of the mascarpone mixture across the top. Then, use a grater or microplane to sprinkle half the white chocolate over it. Add another layer of syrup-soaked ladyfingers on top.

Step 07

Add half of the remaining mascarpone mixture over the ladyfingers and spread it evenly. Put whatever filling is left into a pastry bag (or a ziplock bag with one corner snipped off). Pipe out the filling over the top layer. Sprinkle the rest of the grated chocolate on top.

Step 08

Wrap the dish tightly in plastic. Leave it in the fridge for at least 6 hours—overnight is even better!

Notes

  1. You should end up with roughly 2 cups of raspberry syrup.
  2. For extra flavor, try adding a drizzle of syrup on each soaked ladyfinger.
  3. If needed, cut the ladyfingers after they've been dipped to fit better.

Tools You'll Need

  • Square baking dish (8-inch)
  • Stand mixer with paddle and whisk tools
  • Medium-sized saucepan
  • Fine-mesh strainer or sieve
  • Pastry bag (or DIY with a ziplock)
  • Grater, microplane, or zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten/wheat
  • Includes dairy products
  • Has eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 32 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g