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White Chocolate Raspberry Tiramisu

A stunning, no-bake dessert featuring layers of espresso-free ladyfingers, velvety white chocolate mascarpone cream, and bright, tart fresh raspberries.
Print Recipe
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Soak
  • 1 cup warm water
  • 2 tbsp powdered sugar
  • 0.33 cup raspberry liqueur or juice
Mascarpone Cream
  • 6 oz high-quality white chocolate chopped
  • 16 oz mascarpone cheese cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream cold
  • 3-4 tbsp seedless raspberry puree for pink color
Layers & Assembly
  • 2 packages Savoiardi ladyfingers about 40 cookies
  • 0.5 cup raspberry jam
  • 1.5 cups fresh raspberries divided
  • 1 tbsp white chocolate shavings for garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Piping bag with round tip

Method
 

  1. In a shallow dish, combine warm water, 2 tbsp powdered sugar, and raspberry liqueur. Stir until dissolved and let cool.
  2. Melt white chocolate in a double boiler until smooth. Set aside to cool to room temperature.
  3. In a large bowl, briefly beat mascarpone, 1/2 cup powdered sugar, and vanilla until smooth. Fold in cooled melted white chocolate.
  4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream and raspberry puree into the mascarpone mixture until combined and pink.
  5. Quickly dip half the ladyfingers into the raspberry soak (1 second per side) and arrange in a single layer in a 9x13 dish.
  6. Spread raspberry jam over the ladyfingers, then top with half the mascarpone cream and 1/2 cup fresh raspberries.
  7. Dip remaining ladyfingers and layer over the cream. Pipe or spread the remaining mascarpone cream on top.
  8. Cover tightly and chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Before serving, garnish with fresh raspberries and white chocolate shavings.

Notes

Ensure white chocolate is completely cooled before adding to the mascarpone to prevent curdling. Do not oversoak the ladyfingers.