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Raspberry White Chocolate Tiramisu3
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Raspberry White Chocolate Tiramisu Recipe

Prep Time25 minutes
Cook Time5 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Calories: 420kcal

Ingredients

  • 1 cup fresh raspberries – Bright juicy, and slightly dramatic.
  • 1 cup raspberry puree or sauce – For soaking those ladyfingers like a pro.
  • 8 oz mascarpone cheese – The creamy queen of tiramisu.
  • 1 cup heavy whipping cream – For that fluffy cloud-like texture.
  • 1/2 cup powdered sugar – Sweet but not too sweet.
  • 1 teaspoon vanilla extract – Small but mighty.
  • 6 oz white chocolate melted and cooled – Smooth and sweet magic.
  • 20 –24 ladyfinger biscuits – The soft spongey base that makes tiramisu… tiramisu.

Instructions

  • Whip the Cream
  • Pour the heavy cream into a large bowl and whip until soft peaks form. Don’t overdo it—you want fluffy, not butter. Set aside.
  • Make the Creamy Base
  • In another bowl, beat the mascarpone, powdered sugar, and vanilla until smooth. Add the melted white chocolate and mix gently until combined. It should look silky and slightly irresistible.
  • Fold Like You Mean It
  • Gently fold the whipped cream into the mascarpone mixture. Use a spatula and slow motions. Do not aggressively stir. We’re making tiramisu, not a workout.
  • Prep the Ladyfingers
  • Quickly dip each ladyfinger into the raspberry puree. Quick is key—no soaking marathons. A fast dip keeps them soft without turning them into raspberry mush.
  • Layer It Up
  • In a dish (or cute dessert cups), arrange a layer of dipped ladyfingers. Spread a thick layer of the mascarpone mixture on top. Add a handful of raspberries. Repeat until you run out of ingredients, finishing with cream on top.
  • Chill Out
  • Cover and refrigerate for at least 4 hours. Overnight is even better. This is where the magic happens.
  • Garnish & Serve
  • Before serving, add fresh raspberries and white chocolate shavings. Take a picture. Then dig in.