Go Back
A slice of white chocolate raspberry tiramisu on a white plate, showing distinct layers of ladyfingers and pink raspberry cream with fresh raspberries throughout, topped with shredded white chocolate and mint leaves, with a fork alongside and scattered raspberries on the plate.

White Chocolate Raspberry Tiramisu

A no-bake, no-egg white chocolate raspberry tiramisu with raspberry-soaked ladyfingers, a white chocolate mascarpone cream layer, a pink raspberry cream top, and fresh raspberries with shaved white chocolate. Best made overnight for clean, elegant slices.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 10 people
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 28 ladyfinger biscuits (savoiardi) Dipped briefly for 1 to 2 seconds per side only
  • 1 cup fresh or frozen raspberries Used for soaking liquid, cream color, and topping
  • 2 tablespoon granulated sugar For the raspberry soaking liquid
  • 2 tablespoon water For the raspberry soaking liquid
  • 500 g mascarpone cheese, room temperature Must be fully softened before beating
  • 200 g good quality white chocolate, melted and cooled Melt gently over simmering water; cool before using
  • 3 tablespoon powdered sugar For the mascarpone cream layer
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy whipping cream, cold Must be cold for stiff peaks
  • 3 tablespoon raspberry puree Reserved from the strained soaking liquid to tint the cream pink
  • extra fresh raspberries for topping Clustered on top of the finished tiramisu
  • shaved white chocolate Scattered over the surface and raspberries
  • fresh mint leaves for garnish Tucked into the raspberry cluster on top
  • powdered sugar for dusting Light finish over the entire top just before serving

Equipment

  • 1 Small saucepan For the raspberry soaking liquid
  • 1 Fine-mesh sieve To strain the raspberry liquid smooth
  • 1 heatproof bowl and saucepan For melting the white chocolate over simmering water
  • 1 Large mixing bowl For the mascarpone cream
  • 1 separate chilled bowl For whipping the cold heavy cream
  • 1 Hand mixer or stand mixer
  • 1 wide rubber spatula For folding without deflating the cream
  • 1 rectangular dish approximately 9x13 inches For assembling the tiramisu
  • 1 Plastic wrap For covering during chilling
  • 1 fine sifter For the powdered sugar finish
  • 1 Sharp knife Wiped clean between each slice for clean cross-sections

Method
 

  1. Combine the raspberries, sugar, and water in a small saucepan over medium heat and stir gently for 3 to 4 minutes until the berries break down and release their juice and the sugar dissolves completely.
  2. Strain through a fine mesh sieve into a bowl, divide into a soaking bowl and a small container with 3 tablespoons reserved for the pink cream, then let both cool completely to room temperature before using.
  3. Melt the white chocolate over barely simmering water in a heatproof bowl, stirring until completely smooth, then remove from heat and cool to room temperature before adding to the mascarpone.
  4. Beat the mascarpone, powdered sugar, and vanilla extract together until completely smooth, then add the cooled white chocolate and beat for 30 more seconds until fully incorporated.
  5. Whip the cold heavy cream in a chilled bowl to stiff peaks, then fold into the white chocolate mascarpone mixture in three additions using a wide spatula until smooth, light, and streak-free.
  6. Divide the cream into two equal portions and fold the 3 tablespoons of reserved raspberry puree into one portion until the color is evenly distributed and the cream turns a consistent soft pink.
  7. Quickly dip each ladyfinger in the raspberry soaking liquid for 1 to 2 seconds per side, then arrange in a tight single layer across the base of a 9x13 inch dish.
  8. Spread the white mascarpone cream evenly over the first ladyfinger layer, then scatter a handful of whole fresh raspberries across the cream so they are visible in the cross-section when sliced.
  9. Dip and arrange a second layer of ladyfingers over the white cream, press gently to level, then spread the pink raspberry cream evenly over the entire top surface edge to edge.
  10. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until the ladyfingers soften fully and the cream sets firm enough to slice cleanly.
  11. Just before serving, scatter shaved white chocolate over the top, arrange fresh raspberries in a cluster, tuck in the mint leaves, dust lightly with powdered sugar, and slice with a clean sharp knife wiped between each cut.

Notes

Dip each ladyfinger for only 1 to 2 seconds per side so it absorbs moisture without becoming saturated. Refrigerate overnight for the cleanest slices and best flavor. Add fresh toppings only in the hour before serving.