Introduction

This easy White Chocolate Raspberry Tiramisu is a stunning no-bake dessert that combines rich white chocolate with tart raspberry flavors. It’s a perfect make-ahead treat for any occasion, requiring no oven time and minimal effort. If you love no-bake recipes, you might also enjoy this No-Bake Cheesecake Parfait Recipe or these delightful Raspberry Lamingtons Recipe.

Ingredients

This decadent tiramisu layers creamy white chocolate mascarpone with a vibrant, tangy raspberry syrup, creating a dessert that’s both luxuriously rich and refreshingly fruity.

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ cup heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup (from recipe above)
• 1 teaspoon vanilla
• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (I used Lindt)

Timing

Prep Time	30 minutes
Cook Time	10 minutes
Total Time	40 minutes (plus chilling)

Context: This White Chocolate Raspberry Tiramisu comes together in about 40 minutes of active work, which is roughly 25% faster than many traditional tiramisu recipes that require more complex component preparation.

Step-by-Step Instructions

Step 1 — Prepare the Raspberry Sauce

Combine fresh or frozen raspberries, sugar, and a splash of lemon juice in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until the berries break down and the sauce thickens slightly. For a smooth sauce, press it through a fine-mesh sieve to remove the seeds; let it cool completely before using.

Step 2 — Make the White Chocolate Mascarpone Filling

Gently melt white chocolate in a double boiler or in short bursts in the microwave, stirring until completely smooth. Allow it to cool slightly. In a large bowl, beat room-temperature mascarpone cheese until creamy, then gradually beat in the melted white chocolate until fully incorporated.

Step 3 — Whip the Cream and Eggs

In a separate, clean bowl, whip heavy cream to stiff peaks. In another bowl, use a hand mixer to whip the egg yolks and sugar until pale, thick, and ribbon-like, about 3-5 minutes. This step is crucial for a light, airy texture in your White Chocolate Raspberry Tiramisu.

Step 4 — Combine the Filling Components

Fold the whipped egg yolk mixture into the white chocolate mascarpone base until just combined. Then, gently fold in the whipped cream in two additions, being careful not to deflate the mixture. The filling should be thick, smooth, and hold its shape.

Step 5 — Assemble the First Layer

Quickly dip ladyfinger cookies into cooled, strong coffee or a coffee liqueur mixture. Do not soak them—a one-second dip per side is enough to prevent a soggy dessert. Arrange a single layer of dipped cookies in the bottom of your serving dish.

Step 6 — Add Raspberry and Cream Layers

Spoon half of the white chocolate mascarpone filling over the ladyfingers and spread it evenly. Drizzle half of the cooled raspberry sauce over the cream. Use a knife or skewer to gently swirl the sauce into the filling for a marbled effect.

Step 7 — Repeat Layers and Chill

Repeat the process with a second layer of dipped ladyfingers, the remaining filling, and the remaining raspberry sauce. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but ideally overnight. This chilling time is essential for the flavors to meld and the dessert to set properly.

Step 8 — Garnish and Serve

Just before serving, dust the top of the tiramisu with unsweetened cocoa powder or grated white chocolate. Garnish with fresh raspberries and mint leaves for a beautiful, festive presentation. Serve chilled.

Nutritional Information

Calories	520 kcal
Protein	8 g
Carbohydrates	45 g
Fat	34 g
Fiber	2 g
Sodium	120 mg

Note: These are estimates for one serving of White Chocolate Raspberry Tiramisu based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This White Chocolate Raspberry Tiramisu can be adapted to fit various dietary needs without sacrificing its decadent character. Here are some practical ingredient swaps to consider.

• Greek Yogurt for Mascarpone — Use full-fat plain Greek yogurt for a protein boost and tangy flavor that still pairs beautifully with the raspberry and white chocolate.
• Almond Flour Ladyfingers — Opt for store-bought or homemade almond flour ladyfingers to create a delicious gluten-free base with a subtle nutty note.
• Coconut Cream for Dairy-Free — Whip chilled full-fat coconut cream to replace the mascarpone/cream mixture for a rich, dairy-free version with a faint tropical hint.
• Monk Fruit Sweetener — Substitute powdered monk fruit sweetener for the sugar in the mascarpone filling and raspberry sauce to significantly lower the carb count.
• Dark Chocolate Shavings — Top with dark chocolate (70% or higher) shavings instead of white chocolate for less sugar and a more intense, bittersweet contrast.
• Low-Sodium Espresso — Brew your espresso shot at home and skip any added salt to control the sodium content, allowing the coffee flavor to shine through cleanly.
• Chia Seed “Jam” — Make a quick raspberry chia seed jam with minimal sweetener for the sauce layer, adding fiber and a delightful texture.
• Protein Powder Infusion — Blend a scoop of unflavored or vanilla protein powder into the mascarpone filling for an extra protein punch that complements the dessert’s creaminess.

Serving Suggestions

• Pair this White Chocolate Raspberry Tiramisu with a glass of sparkling Moscato or a light, fruity rosé to complement the berry notes.
• For a non-alcoholic option, serve alongside a pot of Earl Grey tea or a cold-brewed coffee to echo the dessert’s coffee-soaked layers.
• Perfect for romantic occasions like Valentine’s Day or an anniversary dinner, but equally impressive as the grand finale for a summer brunch.
• Create an elegant dessert board by pairing slices with fresh raspberries, extra white chocolate shavings, and delicate shortbread cookies.
• For a stunning presentation, serve individual portions in clear glasses or trifle dishes to showcase the beautiful layers of mascarpone, raspberry, and ladyfingers.
• Garnish each plate with a mint sprig and a dusting of cocoa powder just before serving for a professional, restaurant-quality finish.

This White Chocolate Raspberry Tiramisu is a showstopper that balances rich, creamy texture with bright, fruity flavor, making it a versatile dessert for any gathering.

Common Mistakes to Avoid

• Mistake: Using low-quality white chocolate that seizes or tastes waxy. Fix: Opt for a high-cocoa-butter bar chocolate, which melts smoothly and delivers a rich flavor.
• Mistake: Over-soaking the ladyfingers, creating a soggy, collapsed dessert. Fix: Quickly dip each ladyfinger for just 1-2 seconds in the raspberry mixture to moisten, not drench.
• Mistake: Adding hot liquid to the mascarpone and causing it to curdle. Fix: Ensure your melted white chocolate and any other liquids are cooled to room temperature before folding them in.
• Mistake: Whipping the mascarpone mixture too vigorously, which breaks the fat and thins it. Fix: Fold ingredients gently and stop as soon as they are combined to maintain a lush, thick texture.
• Mistake: Skipping the chill time and serving a loose, unset tiramisu. Fix: Refrigerate for at least 8 hours, or ideally overnight, to allow the flavors to meld and the layers to firm up.
• Mistake: Using frozen raspberries with excess water, which dilutes the fruit flavor and filling. Fix: Thaw and thoroughly drain frozen berries, or better yet, use high-quality preserves for a concentrated raspberry layer.
• Mistake: Not tasting the raspberry mixture for balance, leading to a cloyingly sweet or overly tart dessert. Fix: Adjust the sugar or a touch of lemon juice in your puree to complement the sweet white chocolate.
• Mistake: Assembling in a shallow dish, which doesn’t allow for proper, distinct layers. Fix: Use a deep 9×9-inch dish or a trifle bowl to build impressive, clean strata of flavor.
• Mistake: Garnishing with fresh raspberries hours before serving, causing them to bleed and wilt. Fix: Add fresh berries, chocolate shavings, and mint just before presenting your White Chocolate Raspberry Tiramisu.

Storing Tips

• Fridge: Store your White Chocolate Raspberry Tiramisu in an airtight container in the refrigerator for 3-4 days. Ensure it is covered to prevent it from absorbing other odors.
• Freezer: For longer storage, freeze individual portions in airtight, freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled and is not typically reheated. For food safety, always keep it refrigerated at or below 40°F (4°C).

The flavors in this White Chocolate Raspberry Tiramisu often meld and improve after a day in the fridge, making it a fantastic make-ahead dessert.

Conclusion

This White Chocolate Raspberry Tiramisu is a stunning, no-bake dessert that’s surprisingly simple to make. If you love raspberry treats, you might also enjoy our Raspberry Lamingtons Recipe. Give this tiramisu a try and let us know what you think in the comments below!

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FAQs

Can I make this White Chocolate Raspberry Tiramisu ahead of time?

Yes, this dessert is perfect for making ahead. The flavors meld and develop beautifully when chilled overnight. This White Chocolate Raspberry Tiramisu will be at its best after setting for at least 8 hours.

What can I use instead of ladyfingers?

If you cannot find ladyfingers, you can use slices of pound cake or sponge cake. The key is to use a dry, absorbent cake that will soak up the coffee and raspberry liqueur mixture without becoming soggy.

How do I prevent the white chocolate from seizing when melting?

Always melt white chocolate gently using a double boiler or in short bursts in the microwave, stirring frequently. Ensure no water or steam gets into the chocolate, as this causes it to seize. Properly melted white chocolate ensures a smooth mascarpone filling for your tiramisu.