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White Chocolate Raspberry Tiramisu

A lush, no-bake Italian dessert twist featuring layers of raspberry-soaked ladyfingers and a creamy white chocolate mascarpone filling. Perfect for romantic occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Soak
  • 2 cups fresh or frozen raspberries
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 1 tbsp lemon juice
  • 2 tbsp raspberry liqueur optional
Cream Filling
  • 16 oz mascarpone cheese cold
  • 6 oz white chocolate melted and cooled
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Assembly
  • 24-30 ladyfingers (savoiardi)
  • 1 cup fresh raspberries for garnish
  • 2 tbsp white chocolate shavings for garnish

Equipment

  • Saucepan
  • Fine mesh sieve
  • Hand mixer or stand mixer
  • 9x9 inch baking dish
  • Piping bag (optional)

Method
 

  1. Combine raspberries, sugar, water, and lemon juice in a saucepan. Simmer 5-7 mins until broken down.
  2. Strain mixture through a sieve to remove seeds. Stir in liqueur if using. Let cool completely.
  3. Melt white chocolate in microwave in 20-sec bursts. Cool until liquid but not hot.
  4. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Set aside.
  5. Beat mascarpone until smooth. Mix in melted white chocolate and 2-3 tbsp of the raspberry soak for color.
  6. Gently fold whipped cream into the mascarpone mixture.
  7. Quickly dip ladyfingers into remaining raspberry soak and layer in dish.
  8. Spread half the cream over cookies. Repeat with a second layer of dipped cookies and remaining cream.
  9. Refrigerate 6+ hours or overnight. Garnish with berries and shavings before serving.

Notes

Ensure white chocolate is cool before adding to mascarpone to prevent curdling.