1. Home
  2. Recipes
  3. Raspberry Tiramisu Delight

Delightful Raspberry Tiramisu

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This raspberry tiramisu mixes tart raspberry syrup, sweet white chocolate, and creamy mascarpone for a heavenly twist on a beloved dessert. Layers of syrupy ladyfingers, rich filling, and white chocolate flakes create a perfect balance of flavors. No advanced baking required, and it’s great for any celebration. While you’ll need to chill it long enough for the layers to set, putting it all together is simple. The result is an indulgent dessert that looks and tastes gourmet without the stress.
Pin it Share it Send it Print it Jump To Recipe
A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Tue, 15 Apr 2025 20:05:25 GMT
Raspberry Tiramisu Delight Pin it
Raspberry Tiramisu Delight | chefmelt.com

Give classic tiramisu a fancy upgrade with this white chocolate and tangy raspberry combo. It's a no-bake treat that balances rich creaminess with bright fruit flavors. The layered dessert looks amazing on your table but takes way less work than you'd think—perfect when you want to wow your guests without spending hours in the kitchen.

After trying this countless times, I've found that soaking the cookies just right and watching your temperatures makes all the difference in tiramisu.

Key Components

  • Mascarpone Cheese: Let it warm up for the smoothest mix
  • Heavy Whipping Cream: Use it straight from the fridge
  • Good White Chocolate: Break into tiny pieces
  • Raspberries: Fresh or thawed work fine
  • Savoiardi Ladyfingers: Get the crunchy kind
  • Real Vanilla Extract: Skip the artificial stuff

Step-By-Step Walkthrough

1. Make Fruit Syrup:
Mix 2 cups of raspberries with 1 cup each of sugar and water in a pot. Cook for about 10-12 minutes till the fruit breaks apart completely. Pour through a cheesecloth-lined strainer and let the syrup cool all the way down.
2. Create Creamy Filling:
Mix room-temp mascarpone with sugar until smooth as silk. In another bowl, whip your cold cream with vanilla until it forms stiff peaks. Carefully fold the whipped cream into your cheese mix in three batches.
3. Get Chocolate Ready:
While it's still cold, use a microplane to shave the white chocolate. Do small amounts at once so it doesn't get warm and sticky.
4. Start Building Layers:
Quickly dunk each ladyfinger in the raspberry mixture—just 1-2 seconds per side. Line them up in your 9x13 dish, trimming as needed. Spread half your mascarpone mix on top and scatter with shaved chocolate.
5. Finish It Off:
Repeat the cookie and cream layers once more. Top with your saved chocolate shavings. Cover without touching the surface and chill for at least 6 hours or up to a day.
Easy White Chocolate Raspberry Tiramisu Recipe Pin it
Easy White Chocolate Raspberry Tiramisu Recipe | chefmelt.com

Keeping and Serving Tips

1. Keeping It Fresh:
This stays good in the fridge for up to 3 days if covered. Take it out about 15-20 minutes before you plan to eat it. Any leftovers should go in an airtight container in the fridge.
2. What Goes Well With It:
Add fresh raspberries and mint leaves on top when serving. It's amazing with Moscato d'Asti wine. A cup of espresso or raspberry tea works great alongside it too.
3. Temperature Tricks:
Your mascarpone needs to be warm enough to mix smoothly. Keep that cream ice-cold before whipping. Let the finished dish sit briefly before digging in—it tastes better that way.

Prep Ahead Perks

This white chocolate raspberry twist tastes even better the next day. Overnight, the flavors mix together and the texture gets just right. You can get everything ready up to a day ahead and put it all together when you have time. It's so nice knowing your awesome dessert is sitting in the fridge, just waiting for party time.

White Chocolate Raspberry Tiramisu Recipe Pin it
White Chocolate Raspberry Tiramisu Recipe | chefmelt.com

Closing Thoughts

This fancy spin on traditional tiramisu shows how playing with classics can create something amazing. It'll be a hit at date nights or big gatherings alike. The secret's in buying good stuff and handling it right—that way each part shines while everything works together perfectly.

Frequently Asked Questions

→ Can I make it early?
Yep! It’s even better when prepped 1-2 days before serving to soak up flavors.
→ Is store-bought syrup okay?
Sure, store-bought works, but homemade syrup delivers fresher flavors.
→ How long does it last?
It’ll stay fresh for up to 4 days in the fridge if covered.
→ Can you freeze this?
Freezing it may change the mascarpone texture, so it's not ideal.
→ What if I can’t find ladyfingers?
Try checking Italian markets, or just swap them with pieces of pound cake.

Raspberry Tiramisu Delight

A sweet combo of white chocolate, raspberry syrup-soaked ladyfingers, and mascarpone cream. A great choice for a special dessert.

Prep Time
75 Minutes
Cook Time
360 Minutes
Total Time
435 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: Italian

Yield: 9 Servings (9 pieces)

Dietary: Vegetarian

Ingredients

→ Raspberry Syrup

01 ½ cup water
02 4 cups fresh or frozen raspberries
03 1 tablespoon lemon juice
04 ¾ cup regular sugar

→ Mascarpone Filling

05 ¾ cup the prepared raspberry syrup (from earlier)
06 1 ½ cups heavy whipping cream
07 16 ounces mascarpone cheese
08 1 teaspoon vanilla extract
09 ¾ cup sugar

→ For Assembly

10 1 high-quality white chocolate bar (about 1 oz)
11 1 packet (7 oz) of ladyfingers (roughly 24 pieces)

Instructions

Step 01

Put raspberries and water in a medium pot on medium-high heat. Mash the berries with a fork or potato masher. Let it start to bubble, then lower to medium-low and cook for a couple minutes.

Step 02

Take the pot off the stove and pour mixture into a mesh strainer placed over a glass measuring cup. Push down on the berries with a spoon or ladle to get all the juice out. Toss the seeds.

Step 03

Pour strained juice back into the pot and stir in the lemon juice and sugar. Bring it to a boil, then cook for 4-5 minutes until it thickens up a bit. Let it cool in the fridge until cold.

Step 04

Using a stand mixer with a whisk attachment, whip up the cream until it holds stiff peaks. Move the whipped cream to its own bowl. Swap out your whisk attachment for the paddle.

Step 05

Put mascarpone, sugar, vanilla, and ¾ cup of raspberry syrup in the stand mixer and turn it to high. Once blended, toss in around a cup of whipped cream and mix until smooth. Gently fold the rest of the whipped cream in by hand.

Step 06

Soak each ladyfinger in raspberry syrup quickly so it doesn’t get mushy. Lay them across the bottom of an 8-inch square pan. Spread half of the mascarpone mixture on top of the ladyfingers. Take a grater or zester and shave half the white chocolate over the top. Repeat with another soaked ladyfinger layer.

Step 07

Spoon the rest of the mascarpone mixture on top of the second ladyfinger layer. Put the remaining filling in a piping bag (or a ziplock bag with the tip snipped off) and pipe it in neat rows across the dessert. Sprinkle the remaining white chocolate over the top.

Step 08

Cover with some plastic wrap and chill for at least 6 hours, better if left overnight.

Notes

  1. Yields roughly 2 cups of raspberry syrup.
  2. For extra tang, drizzle extra syrup on the soaked ladyfingers.
  3. Want neater slices? Pre-cut the ladyfingers after dunking them.

Tools You'll Need

  • Square dish (8-inch)
  • Mixer with whisk and paddle attachments
  • A strainer with small holes
  • Medium-size pot
  • Piping bag (or large ziplock bag)
  • Cheese grater or microplane

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Contains gluten/wheat
  • Made with eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 32 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g