Description
White Chocolate Raspberry Tiramisu is a luscious no-bake dessert featuring layers of espresso-soaked ladyfingers, creamy mascarpone blended with melted white chocolate, and sweet-tart raspberry filling. An elegant twist on the classic Italian favorite.
Ingredients
- 24 ladyfinger cookies (savoiardi)
- 1 cup brewed espresso or strong coffee, cooled
- 8 oz (225 g) mascarpone cheese, softened
- 6 oz white chocolate, melted and slightly cooled
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry preserves
- 2 tablespoons water
- White chocolate shavings (for garnish)
- Extra raspberries (for garnish)
Instructions
- In a small saucepan, gently heat raspberry preserves with water until smooth. Let cool.
- In a bowl, whip heavy cream with sugar and vanilla until soft peaks form.
- In a separate bowl, beat mascarpone until smooth, then mix in melted white chocolate.
- Fold whipped cream gently into the mascarpone mixture until combined.
- Quickly dip each ladyfinger into cooled espresso and arrange a layer in a 9×9-inch dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Spoon half of the raspberry sauce and scatter fresh raspberries on top.
- Repeat layers with remaining ladyfingers, mascarpone mixture, and raspberry sauce.
- Cover and refrigerate for at least 4 hours (preferably overnight) to set.
- Garnish with white chocolate shavings and fresh raspberries before serving.
Notes
- Do not soak ladyfingers too long or they will become soggy.
- For a non-coffee version, substitute espresso with milk or raspberry juice.
- Chill overnight for best flavor and texture.
- Use high-quality white chocolate for a smooth, rich filling.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian