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White Chocolate Raspberry Tiramisu

A lush, no-bake dessert featuring layers of ladyfingers soaked in tart raspberry syrup and a creamy, pink white chocolate mascarpone filling. Perfect for romantic occasions.
Print Recipe
Prep Time 40 minutes
Total Time 6 hours 40 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Soak
  • 12 oz raspberries fresh or frozen
  • 0.5 cup granulated sugar
  • 0.5 cup water
  • 1 tbsp lemon juice
Filling
  • 16 oz mascarpone cheese room temp for 10 mins
  • 1.5 cups heavy whipping cream cold
  • 6 oz high quality white chocolate melted and cooled
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup fresh raspberries mashed for color
Assembly
  • 24-30 ladyfingers (Savoiardi) hard crunchy kind
  • 2 oz white chocolate shaved for garnish
  • 1 cup fresh raspberries for garnish

Equipment

  • 9x13 Glass Dish
  • Saucepan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Piping bag (optional)

Method
 

  1. Combine 12oz raspberries, granulated sugar, water, and lemon juice in a saucepan. Simmer 5-8 minutes until broken down.
  2. Strain the raspberry mixture through a sieve to remove seeds. Let this syrup cool completely.
  3. Melt 6oz white chocolate in microwave in 20-second bursts. Set aside to cool to room temperature.
  4. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. In a separate large bowl, mix mascarpone and cooled white chocolate until smooth.
  5. Fold mashed raspberries into the mascarpone mixture, then gently fold in the whipped cream in two batches.
  6. Quickly dip ladyfingers into cooled raspberry syrup and layer them in the bottom of a 9x13 dish.
  7. Spread half the cream mixture over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream.
  8. Pipe or spread top layer of cream. Cover and chill for at least 6 hours or overnight.
  9. Garnish with white chocolate shavings and fresh berries before serving.

Notes

Ensure white chocolate is cooled before adding to cheese to prevent curdling.