Description

This White Chocolate Raspberry Tiramisu is one of those desserts that feels fancy but is secretly easy. It’s layered with raspberry-soaked ladyfingers, fluffy mascarpone cream, and delicate white chocolate, creating a balance of sweet, creamy, and fruity in every bite. Best of all, it’s completely no-bake and actually better when made ahead — perfect for special occasions or stress-free hosting.

Ingredients

Scale

Raspberry Syrup

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar
1 tbsp lemon juice

Cream Filling

1½ cups cold heavy cream
16 oz mascarpone cheese, slightly softened
¾ cup granulated sugar
¾ cup cooled raspberry syrup (from above)
1 tsp vanilla extract

Layers & Finish

1 package ladyfingers (savoiardi style, about 7 oz)
1 oz good-quality white chocolate, finely shaved or grated
Optional garnish: fresh raspberries, mint leaves

Instructions

1️⃣ Make the Raspberry Syrup

Add raspberries and water to a saucepan over medium heat.
Cook 2–3 minutes, mashing berries to release juice.
Strain through a fine sieve into a bowl; discard seeds.
Return liquid to pan, add sugar and lemon juice.
Simmer 4–5 minutes until slightly thickened.
Chill completely before using.

2️⃣ Make the Cream Filling

In a large bowl, whip cold heavy cream to stiff peaks. Set aside.
In another bowl, beat mascarpone, sugar, vanilla, and ¾ cup cooled raspberry syrup until smooth.
Gently fold whipped cream into mascarpone mixture in two additions until fluffy and uniform.

3️⃣ Assemble the Tiramisu

Quickly dip each ladyfinger in the cold raspberry syrup — 1–2 seconds per side only.
Arrange a single layer in an 8-inch square dish.
Spread half the cream filling over top.
Sprinkle with half the white chocolate.
Repeat with another dipped ladyfinger layer and remaining cream.
Finish with remaining white chocolate.

4️⃣ Chill

Cover and refrigerate at least 6 hours, preferably overnight.
This step is essential for clean slices and full flavor.

Notes

Cold cream whips better — keep it refrigerated until needed.
Room-temp mascarpone blends smoother and prevents lumps.
Dip, don’t soak ladyfingers or layers will collapse.
Cool the syrup fully before mixing into the cream.
For neat slices, cut with a knife dipped in hot water and wiped dry.