Creamy White Chocolate Raspberry Tiramisu

White Chocolate Raspberry Tiramisu has a quiet way of drawing everyone toward the kitchen long before it is ready to serve.

I prepared it on a winter afternoon while snow traced the edges of the windows, and my granddaughter Lily watched closely from her stool, curious about every bowl and spoon. The house felt calm and unhurried, shaped by soft light and familiar routines.

White Chocolate Raspberry Tiramisu soon became part of a small family moment rather than a planned event. Lily carefully grated the white chocolate while my daughter stopped by with coffee and conversation. We talked about old desserts and how flavors change gently over time, as the raspberry syrup simmered and filled the room with a bright, familiar scent.

White Chocolate Raspberry Tiramisu was layered with care and set aside as evening settled in. There was no need to rush, only the simple pleasure of knowing something thoughtful was waiting. That sense of shared time and quiet anticipation is what stays with me whenever this dessert appears on the table.

Short Description

White Chocolate Raspberry Tiramisu is a layered no bake dessert made with raspberry soaked ladyfingers, a light mascarpone cream, and finely grated white chocolate, offering a balance of creamy texture and bright berry flavor.

Key Ingredients

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

Tools Needed

• Medium saucepan
• Potato masher or fork
• Fine mesh strainer
• Glass measuring cup
• Stand mixer with whisk and paddle attachments
• Mixing bowls
• 8 inch square baking dish
• Zester or microplane
• Pastry bag or zip top bag

Cooking Instructions

Step 1: Prepare the raspberry syrup.
Place the raspberries and water in a medium saucepan over medium high heat. Gently crush the berries using a potato masher or fork to help release their juices.

Once the mixture begins to simmer, lower the heat to medium low and continue simmering for about 2 minutes, just until the berries soften and fully break down.

Step 2: Strain and sweeten the syrup.
Remove the saucepan from the heat and pour the raspberry mixture into a fine mesh strainer set over a glass measuring cup. Using the back of a spoon, press firmly to extract as much juice as possible, then discard the seeds.

Return the strained juice to the saucepan, add the sugar and lemon juice, and bring the mixture to a boil.

Simmer for 4 to 5 minutes until slightly reduced, then remove from heat and refrigerate until completely cooled.

Step 3: Whip the cream.
In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium high speed until stiff peaks form. The cream should hold its shape without collapsing.

Transfer the whipped cream to a separate bowl and set aside while preparing the filling.

Step 4: Make the mascarpone filling.
Replace the whisk attachment with the paddle attachment. Add the mascarpone cheese, sugar, raspberry syrup, and vanilla to the mixer bowl. Beat on high speed until smooth and fully combined.

Add about one cup of the whipped cream and beat briefly until incorporated, then gently fold in the remaining whipped cream by hand to keep the mixture light and airy.

Step 5: Assemble the first layer.
Dip each ladyfinger quickly into the cooled raspberry syrup, making sure they are soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8 inch square dish, creating an even base.

Step 6: Add filling and chocolate.
Spread half of the mascarpone filling evenly over the layer of ladyfingers, smoothing the surface with a spatula. Using a microplane or fine grater, grate half of the white chocolate evenly over the filling.

Step 7: Repeat the layers.
Add a second layer of raspberry soaked ladyfingers on top of the filling. Spread half of the remaining mascarpone mixture over this layer.

Transfer the rest of the filling to a pastry bag fitted with a large round tip, or a zip top bag with the corner snipped, and pipe evenly over the top.

Finish by grating the remaining white chocolate over the surface.

Step 8: Chill and set.
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The tiramisu should be fully set, chilled through, and easy to slice cleanly when ready to serve.

Why You’ll Love This Recipe

No baking required, ideal for warm kitchens

Balanced sweetness from white chocolate and raspberries

Light texture that does not feel heavy

Can be prepared a day in advance

Elegant presentation with simple ingredients

Mistakes to Avoid & Solutions

Over-soaking the ladyfingers
Ladyfingers absorb syrup too quickly and can become soggy.
Solution: Dip each ladyfinger very briefly and remove immediately.

Using warm raspberry syrup
Warm syrup can loosen the mascarpone filling and affect texture.
Solution: Chill the syrup completely before assembling.

Overmixing the mascarpone filling
Overmixing can cause the filling to turn dense or grainy.
Solution: Mix just until combined and fold gently.

Improperly whipped cream
Cream that is too soft or too stiff will affect structure.
Solution: Whip until stiff peaks that remain smooth.

Insufficient chilling time
The tiramisu will not set properly if rushed.
Solution: Refrigerate for at least 6 hours, preferably overnight.

Serving and Pairing Suggestions

Serve chilled in clean square slices

Pair with espresso or lightly brewed coffee

Garnish with fresh raspberries for contrast

Ideal for family style desserts or plated servings

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days

Do not freeze, as texture will suffer

Serve directly from the refrigerator without reheating

FAQs

1. Can I use frozen raspberries?
Yes, frozen raspberries work well and release plenty of juice for the syrup.

2. Can I substitute mascarpone?
Cream cheese can be used, but soften it fully and expect a slightly tangier flavor.

3. Is this dessert overly sweet?
The tart raspberry syrup balances the white chocolate and cream.

4. Can I assemble this the day before serving?
Yes, overnight chilling improves texture and flavor.

5. What size dish works best?
An 8 inch square dish creates clean layers and even portions.

Tips & Tricks

Chill the mixing bowl before whipping cream for best volume

Use a fine grater for the white chocolate to ensure even coverage

Taste the syrup before assembling and adjust sweetness if needed

Recipe Variations

Final Thoughts

White Chocolate Raspberry Tiramisu carries a gentle sense of ease, often fitting naturally into calm afternoons when the kitchen becomes a place for quiet conversation. The smooth cream and bright raspberry layers create a balanced dessert that feels thoughtful without being complicated.

White Chocolate Raspberry Tiramisu is as much about the time spent preparing it as it is about serving it. Bringing it to the table offers a simple way to share care and attention, turning an ordinary moment into something a little more special.