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White Chocolate Raspberry Tiramisu

This White Chocolate Raspberry Tiramisu is a luxurious twist on the classic Italian dessert. Layers of delicate ladyfingers are paired with a creamy white chocolate mascarpone filling and vibrant raspberry sauce, creating the perfect balance of sweet and tangy flavors. This no-bake dessert is elegant, easy to prepare, and perfect for holidays, dinner parties, or anytime you need impressive yet simple dessert ideas. If you're looking for an easy tiramisu recipe with a fruity twist, this one will quickly become a favorite.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • For the Raspberry Sauce
  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • For the White Chocolate Mascarpone Cream
  • 8 oz white chocolate melted and cooled slightly
  • 1 cup heavy whipping cream
  • 8 oz mascarpone cheese softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • For Assembly
  • 24 –30 ladyfinger cookies
  • 1 cup milk or raspberry juice
  • Fresh raspberries for garnish
  • White chocolate shavings for garnish

Method
 

  1. Make the Raspberry Sauce
  2. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until the berries break down and the mixture thickens slightly.
  3. Strain if you prefer a smooth sauce. Let cool completely.
  4. Prepare the White Chocolate Cream
  5. Whip heavy cream until soft peaks form. Set aside.
  6. In a separate bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
  7. Fold in melted white chocolate until fully incorporated.
  8. Gently fold whipped cream into the mascarpone mixture until light and fluffy.
  9. Assemble the Tiramisu
  10. Quickly dip each ladyfinger into milk (do not soak too long). Arrange in a single layer in a 9x9-inch dish.
  11. Spread half of the white chocolate cream over the ladyfingers.
  12. Drizzle half of the raspberry sauce over the cream.
  13. Repeat layers with remaining ladyfingers, cream, and raspberry sauce.
  14. Chill
  15. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to blend and layers to set.
  16. Garnish & Serve
  17. Before serving, decorate with fresh raspberries and white chocolate shavings.
  18. Slice and serve chilled.

Notes

Do not oversoak the ladyfingers to avoid a soggy texture.
For a firmer, cake-style presentation, assemble in a springform pan.
You can substitute strawberries for raspberries if desired.
Store covered in the refrigerator for up to 3 days.
Best enjoyed chilled for optimal texture and flavor.