Easy White Chocolate Raspberry Tiramisu

It started at Marcy’s engagement brunch. Her future in-laws were flying in from Florence, and she asked a few close friends to bring something homemade and memorable. Between the garden party setup and a playlist of soft indie covers, it was a perfect spring morning.

While others went for frittatas and quiches, I showed up with a chilled glass dish covered in white chocolate curls my version of White Chocolate Raspberry Tiramisu. Within minutes of being set down on the buffet table, it drew a crowd. A six-year-old tried to sneak a spoonful early. Her grandpa winked and beat her to it.

A few weeks later, that same recipe found its way to my neighbor Tariq’s Eid dinner. His wife Leila had asked for “something fruity and creamy, but not too sweet.” Between rounds of lamb biryani and mint tea, the tiramisu stood quietly, nestled in the corner of the dessert table.

Yet, people came back for thirds. It had this way of refreshing the palate while still feeling indulgent like a final note in a beautiful meal.

Then came Tuesday, ordinary and gray. I had raspberries to use up and just enough mascarpone. As I layered each ladyfinger soaked in that deep magenta syrup, I thought of the faces that had lit up over this dish.

And somehow, in the silence of my kitchen, with the rain tapping gently on the window, the White Chocolate Raspberry Tiramisu felt like a quiet celebration all over again.

Short Description

A creamy and fruit-forward twist on the classic Italian dessert, this White Chocolate Raspberry Tiramisu is layered with mascarpone, tart raspberry syrup, and delicate white chocolate curls.

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 (from recipe above)
• 1 teaspoon vanilla extract

For Assembly:

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce good-quality white chocolate (such as Lindt)

Tools Needed

• Medium saucepan
• Potato masher or fork
• Fine-mesh strainer
• Stand mixer with whisk and paddle attachments
• Mixing bowls
• 8-inch square dish
• Microplane or cheese grater
• Pastry bag or ziplock bag

Cooking Instructions

Step 1: Make the Raspberry Syrup
In a saucepan over medium-high heat, combine raspberries and water. Crush the berries with a masher or fork and bring to a simmer.

Lower heat and simmer 2 minutes more. Strain the mixture through a fine-mesh sieve into a measuring cup, pressing well to extract juice.

Discard seeds. Pour juice back into the saucepan, add sugar and lemon juice, and bring to a boil.

Simmer for 4 to 5 minutes until slightly thickened. Cool completely in the fridge.

Step 2: Prepare the Mascarpone Filling
Using a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer to a bowl.

Switch to the paddle attachment, and in the mixer bowl, combine mascarpone, sugar, raspberry syrup, and vanilla.

Beat on high until smooth. Add 1 cup of whipped cream to lighten the mixture, beat briefly, then gently fold in the remaining whipped cream by hand.

Step 3: Assemble the Tiramisu
Dip each ladyfinger quickly into the cooled raspberry syrup—just enough to soak but not become mushy.

Arrange 12 soaked ladyfingers in two straight rows in an 8-inch square dish. Spread half the mascarpone filling over them. Grate half the white chocolate over the top.

Add a second layer of syrup-soaked ladyfingers, then half of the remaining filling.

Pipe the last of the filling on top using a pastry or ziplock bag with a snipped corner.

Grate remaining white chocolate on top. Cover and refrigerate for at least 6 hours, ideally overnight.

Why You’ll Love This Recipe

Balanced sweetness with bright berry flavor

No baking required

Light, creamy texture that still feels rich

Beautiful for special occasions

Easy to prepare ahead

Mistakes to Avoid & Solutions

Soaking too long
Ladyfingers should be dipped quickly—just 1-2 seconds—or they’ll fall apart in the dish.

Warm syrup
Always chill the raspberry syrup before using. Warm syrup will break down the ladyfingers and melt the filling.

Overbeating mascarpone
Mix just until combined or it may curdle. Use room temperature mascarpone to prevent lumps.

Skipping the chill
The dessert needs time to set. Chill for at least 6 hours for best structure and flavor.

Uneven layers
Use an offset spatula or the back of a spoon to smooth each layer evenly before moving to the next.

Serving and Pairing Suggestions

Serve chilled in neat squares

Pair with hot espresso or a glass of dry Prosecco

Garnish with fresh raspberries or mint leaves

Elegant enough for bridal showers, brunches, or tea parties

Works well in individual cups for party portions

Storage and Reheating Tips

Store tightly covered in the refrigerator for up to 3 days

Do not freeze—texture will change

Serve directly from the fridge; no reheating needed

If layering in jars, seal with lids for portable treats

Keep grated white chocolate for garnish in a separate container and sprinkle just before serving for freshness

FAQs

1. Can I use store-bought raspberry syrup?
Yes, but the homemade version adds deeper flavor and freshness. If using store-bought, reduce the sugar in the filling slightly.

2. Can I swap mascarpone for cream cheese?
Technically yes, but it changes the flavor and texture. Mascarpone is smoother and more traditional for tiramisu.

3. Can I use frozen raspberries?
Absolutely. Just thaw before cooking them down to release the juices.

4. What if I don’t have a stand mixer?
A hand mixer will work fine. Just use a large bowl and beat each component as instructed.

5. How do I make it in advance?
Assemble the night before your event and keep it refrigerated. It gets even better after resting overnight.

Tips & Tricks

Grate the white chocolate cold for clean curls

Layer in trifle glasses for a show-stopping presentation

For a tart twist, add a few crushed freeze-dried raspberries between layers

Use a spoon to drizzle extra syrup over the final layer for a glossy finish

Chill your mixing bowl before whipping cream for faster, fluffier results

Recipe Variations

Chocolate Raspberry Tiramisu: Swap white chocolate for dark and drizzle chocolate syrup between layers.

Lemon Raspberry Tiramisu: Add 1 tablespoon of lemon zest to the filling and swap vanilla for lemon extract.

Berry Medley Tiramisu: Use a mix of strawberries, blackberries, and raspberries in the syrup.

Almond Raspberry Tiramisu: Add ½ teaspoon almond extract to the mascarpone filling for a nutty hint.

Gluten-Free Version: Use gluten-free ladyfingers and ensure all other ingredients are certified gluten-free.

Final Thoughts

Something magical happens when creamy mascarpone meets tart raspberry syrup it’s not just about the flavor, but the feeling of creating something elegant from everyday ingredients. Watching people gather around a table, sneak seconds when they think no one’s looking, or ask for the recipe before they’ve even finished the first bite that’s the kind of reward that never fades.

White Chocolate Raspberry Tiramisu has traveled from brunches to holidays to quiet Tuesdays in my kitchen. It never announces itself loudly, but always lingers in memory like a soft chord at the end of a song. Each time I make it, it feels like I’m sharing a bit of joy with someone new, and maybe that’s the sweetest part of all.