Luscious White Chocolate Raspberry Tiramisu

The kitchen is quiet in that way it only gets during a long winter evening, when outside plans fall apart and everyone ends up indoors without a rush. I’m at my grandmother’s lakeside cabin, the one with the slightly uneven counters and the fridge that hums louder than it should.

She’s in the living room flipping through an old magazine, occasionally calling out to ask what I’m making this time. A box of raspberries sits on the counter, still cold from the drive, and there’s a bar of white chocolate waiting to be unwrapped like a small reward.

This dessert comes together slowly, but not in a heavy way. It’s the kind of slow that feels intentional. Crushing berries, straining seeds, watching the syrup turn glossy feels almost calming. There’s no oven to babysit, no rush to get timing perfect. Just layers and patience.

The cabin smells faintly of wood and sugar, and the dish goes into the fridge knowing it won’t be touched until tomorrow. That waiting is part of the charm. Some desserts ask for attention. This one asks for trust.

Short Description

A creamy, no bake tiramisu layered with raspberry soaked ladyfingers, airy mascarpone filling, and delicate shavings of white chocolate for a bright and elegant finish.

Key Ingredients

• For the Raspberry Syrup
  • 4 cups raspberries, fresh or frozen
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
• For the Mascarpone Filling
  • 1 ½ cups heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ¾ cup raspberry syrup
  • 1 teaspoon vanilla
• For Assembly
  • 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
• Stand mixer with whisk and paddle attachments
• Rubber spatula
• 8 inch square dish
• Microplane or fine grater

Cooking Instructions

Step 1: Make the Raspberry Syrup
Place the raspberries and water in a medium saucepan over medium high heat. Crush the berries using a potato masher or fork until broken down. Bring to a gentle simmer, then reduce heat to medium low and simmer for about 2 minutes. The berries should soften and release their juice.

Remove the pan from heat and pour the mixture into a fine mesh strainer set over a glass measuring cup. Press firmly with the back of a spoon to extract as much liquid as possible. Discard the seeds.

Return the strained juice to the saucepan, add the sugar and lemon juice, and bring to a boil. Simmer for 4 to 5 minutes until slightly reduced and glossy. Remove from heat and chill completely in the refrigerator. Warm syrup will melt the filling.

Step 2: 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 looking grainy. Transfer the whipped cream to a separate bowl and set aside.

Step 3: Mix the Mascarpone Filling
Replace the whisk with the paddle attachment. Add the mascarpone cheese, sugar, ¾ cup of the chilled raspberry syrup, and vanilla to the mixing bowl. Beat on high until smooth and fully combined. Add about 1 cup of the whipped cream and beat briefly to loosen the mixture. Gently fold in the remaining whipped cream using a spatula until light and airy. Avoid overmixing to keep the filling fluffy.

Step 4: Assemble the First Layer
Dip each ladyfinger quickly into the raspberry syrup, soaking but not saturating. Arrange them in an even layer in the bottom of an 8 inch square dish, lining them up in two straight rows of six. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling using a microplane or fine grater.

Step 5: Finish the Layers
Add another layer of syrup soaked ladyfingers on top of the filling. Spread half of the remaining filling evenly over the second layer. Transfer the rest of the filling into a pastry bag or zip top bag with the corner cut off and pipe evenly over the surface. Grate the remaining white chocolate on top.

Step 6: Chill and Set
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The tiramisu should feel firm yet creamy when sliced, with clean layers and no excess moisture.

Why You’ll Love This Recipe

Bright Flavor Balance: Sweet white chocolate meets tart raspberry for a fresh contrast.

No Bake Ease: No oven required, making it ideal for warm days or busy schedules.

Elegant Layers: Visually striking with minimal effort.

Make Ahead Friendly: Tastes even better after resting overnight.

Light Texture: Creamy without feeling heavy or dense.

Mistakes to Avoid & Solutions

Over soaking the ladyfingers: Dip quickly and remove immediately. If soaked too long, they will collapse and make the dessert watery.

Using warm syrup: Always chill the syrup fully. Warm syrup melts the mascarpone and ruins the structure.

Over whipping the cream: Stop at stiff peaks. Grainy cream will deflate the filling.

Skipping chill time: The layers need time to set. Cutting early leads to messy slices.

Low quality chocolate: Use good white chocolate for clean shavings and better flavor.

Serving and Pairing Suggestions

Serve chilled, sliced cleanly with a sharp knife.

Pair with espresso, black coffee, or lightly brewed tea.

Garnish with fresh raspberries for added color.

Ideal for plated desserts or family style serving at gatherings.

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days.

Keep tightly wrapped to prevent absorbing fridge odors.

Do not freeze, as the texture of the mascarpone will change.

This dessert is served cold and does not require reheating.

FAQs

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

2. Can I make this without a stand mixer?
Yes. Use a hand mixer, whipping the cream first, then mixing the mascarpone separately.

3. Is mascarpone the same as cream cheese?
No. Mascarpone is richer and smoother. Cream cheese will change the texture and flavor.

4. How far in advance can I make this?
Up to 24 hours ahead for best texture and flavor.

5. Can I reduce the sugar?
You can slightly reduce the sugar in the filling, but the syrup needs enough sweetness to balance the raspberries.

Tips & Tricks

Chill the bowl before whipping cream for better volume.

Use a clear glass dish to show off the layers.

Grate chocolate directly over the dessert to avoid melting.

Clean the knife between slices for sharp edges.

Recipe Variations

Dark Chocolate Raspberry Tiramisu
Replace white chocolate with 1 ounce dark chocolate. Follow the same steps. The flavor becomes richer and less sweet.

Lemon Raspberry Tiramisu
Add 1 teaspoon lemon zest to the mascarpone filling. Reduce vanilla slightly. The result is brighter and more citrus forward.

Berry Mix Tiramisu
Use half raspberries and half strawberries in the syrup. Cook and strain together, keeping all other steps the same. The flavor is softer and more rounded.

Final Thoughts

The next morning, the tiramisu comes out of the fridge perfectly set, the top smooth and quietly glossy. Slicing into it feels satisfying in a way only layered desserts manage. Each piece holds its shape, soft but confident. The raspberries bring a sharpness that keeps the cream from feeling heavy, and the white chocolate stays subtle rather than overpowering.

This dessert doesn’t ask for attention at the table. It earns it naturally. Plates come back clean, conversations slow down, and someone always asks what’s inside. That’s when you know it worked. Simple ingredients, a little patience, and a dessert that feels calm and thoughtful from start to finish.