Description
White Chocolate, Raspberry & Pistachio Tiramisu
A no-bake, show-stopping dessert that’s creamy, fruity, and nutty—perfect for impressing guests without spending all day in the kitchen.
Ingredients
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8 oz mascarpone cheese, room temperature
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1 cup heavy whipping cream, cold
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½ cup powdered sugar
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1 tsp vanilla extract
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4 oz white chocolate, melted & slightly cooled
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1 cup fresh raspberries (plus extra for garnish)
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½ cup pistachios, shelled & chopped (toasted for best flavor)
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1 cup brewed espresso or strong coffee, cooled
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¼ cup coffee liqueur (optional, like Kahlúa; or extra espresso for alcohol-free)
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1 package ladyfingers (about 24 Savoiardi cookies)
Instructions
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Make the White Chocolate Cream
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In a large, chilled bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.
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Gently fold in the slightly cooled melted white chocolate, keeping the mixture light and airy.
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Prep Coffee & Nuts
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Combine espresso and coffee liqueur in a shallow dish.
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Roughly chop toasted pistachios; set aside.
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Dip the Ladyfingers
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Quickly dip each ladyfinger in the coffee mixture—1 second per side—so they’re moistened but not soggy.
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Layer the Tiramisu
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Use a 9×9 dish, trifle bowl, or individual glasses.
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Layer: ladyfingers → white chocolate cream → raspberries → chopped pistachios.
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Repeat layers, finishing with a top layer of cream.
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Chill
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Cover tightly with plastic wrap.
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Refrigerate at least 4 hours, ideally overnight, to let flavors meld and cream set.
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Garnish & Serve
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Top with extra raspberries, toasted pistachios, and optional cocoa powder or powdered sugar.
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Serve chilled, straight from the fridge.
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Notes
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Berry Swap: Blackberries or a mix of summer berries.
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Chocolate Twist: Use dark chocolate instead of white; garnish with shavings or cacao nibs.
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Nut-Free: Omit pistachios; try toasted coconut flakes instead.
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Citrus Zing: Add orange or lemon zest to the cream; use Grand Marnier instead of coffee liqueur.
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Dairy-Free: Substitute coconut cream and plant-based mascarpone.