Description
White Chocolate Raspberry Tiramisu is a stunning twist on the traditional Italian dessert, combining the creamy richness of mascarpone and white chocolate with the tart freshness of raspberries. This no-bake layered dessert features airy ladyfingers, luscious raspberry puree, and a sweet white chocolate mascarpone cream, making it perfect for celebrations or an elegant treat. Simple to prepare yet visually impressive, this tiramisu balances sweetness and tartness beautifully and can be made ahead for deliciously melded flavors.
Ingredients
Scale
White Chocolate Mascarpone Cream
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Raspberry Layer
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup raspberry puree (made from fresh or frozen raspberries)
Assembly
- 24 ladyfinger cookies
- ¼ cup brewed coffee (optional, for dipping ladyfingers)
- Cocoa powder, for dusting (optional)
Instructions
- Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl and melt it gently over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
- Whip the Cream: Using an electric mixer, whip the heavy cream until soft peaks form, usually about 3-5 minutes.
- Combine Mascarpone Mixture: In a separate bowl, blend the mascarpone cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Fold in White Chocolate: Carefully fold the melted white chocolate into the mascarpone mixture until evenly incorporated.
- Incorporate Whipped Cream: Gently fold the whipped cream into the mascarpone-white chocolate mixture to keep it light and airy with no deflating.
- Prepare Raspberry Puree: Blend fresh raspberries until smooth. For a seedless texture, strain the puree to remove seeds. Set aside.
- Dip Ladyfingers (Optional): Briefly dip each ladyfinger into brewed coffee if using, making sure not to soak them for too long to avoid sogginess.
- Layer the Tiramisu: In a 9×13 inch rectangular dish, arrange a single layer of dipped ladyfingers. Spread half of the white chocolate mascarpone cream over the ladyfingers.
- Add Raspberry Puree: Drizzle half of the raspberry puree evenly over the mascarpone layer.
- Repeat Layers: Repeat with another layer of ladyfingers, followed by the remaining mascarpone cream, and then the remaining raspberry puree. Finish with a top layer of mascarpone cream.
- Chill the Dessert: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the tiramisu to set.
- Serve: Before serving, dust the top with cocoa powder and garnish with fresh raspberries for an elegant presentation.
Notes
- For a gluten-free version, substitute the ladyfingers with gluten-free cookies or biscuits.
- Use fresh organic raspberries for the best flavor, but thawed frozen raspberries work well too.
- If you want a stronger chocolate flavor, increase the white chocolate to 10 ounces.
- Adding a splash of raspberry liqueur to the mascarpone mixture will enhance the raspberry notes.
- The coffee soak for ladyfingers is optional; omit for a fully fruity version or for children.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- Freeze individual slices wrapped tightly for up to one month; thaw overnight in the refrigerator before serving.
- Use a sharp knife for clean slicing of tiramisu layers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: White Chocolate Raspberry Tiramisu, No-Bake Dessert, Italian Dessert, Raspberry Tiramisu, White Chocolate Dessert, Layered Dessert, Mascarpone, Ladyfingers
