White Chocolate and Raspberry Tiramisu

I’ve been experimenting with classic tiramisu for years, but this white chocolate and raspberry version changed everything I thought I knew about the dessert. The traditional coffee-soaked layers remain, but the addition of melted white chocolate transforms the mascarpone into something almost ethereal, while tart raspberries cut through the richness in ways that’ll surprise you. There’s a technique I discovered that makes all the difference.

Recipe

I can tell you with absolute certainty that this White Chocolate and Raspberry Tiramisu will completely transform how you think about the classic Italian dessert—and trust me, I’ve made this so many times that my friends now request it for every single gathering. What makes this version absolutely magical is the way creamy white chocolate melts into the mascarpone, creating this incredibly silky, luxurious base that’s so much more sophisticated than traditional tiramisu, while fresh raspberries add these perfect little bursts of tartness that cut through all that richness.

I discovered this combination completely by accident when I was experimenting in my kitchen one weekend, and honestly, the moment I took that first bite—the way the coffee-soaked ladyfingers give way to that cloud-like white chocolate cream, followed by the pop of juicy raspberries—I knew I’d stumbled onto something special.

The beautiful thing about this recipe is that it looks incredibly elegant and restaurant-worthy, but it’s actually so much easier than you’d think, plus it gets better as it sits overnight, which means you can make it ahead and actually enjoy your dinner party instead of stressing in the kitchen. Every single layer works in perfect harmony: the subtle bitterness of the coffee, the sweet creaminess of white chocolate, and those gorgeous raspberries that make each bite feel like a little celebration.

Ingredients

This isn’t your grandmother’s tiramisu—we’re elevating the classic with white chocolate’s creamy richness and raspberry’s bright tartness. The magic happens when you use the right ingredients, so let’s talk about what makes this dessert absolutely spectacular. Quality matters here, especially with the white chocolate (go for the good stuff with cocoa butter, not candy melts!), and fresh raspberries will give you that gorgeous color contrast and burst of flavor that frozen simply can’t match. For smooth and effortless peeling of the white chocolate bar into shavings, a high-quality Swivel Peeler is essential.

For the Coffee Base:

• Strong espresso or coffee – This is non-negotiable! Instant coffee works in a pinch, but fresh-brewed espresso gives that authentic Italian depth
• Coffee liqueur – Kahlúa or Tia Maria add sophistication, but you can skip if serving kids or substitute with extra coffee

For the White Chocolate Mascarpone:

• High-quality white chocolate – Look for brands like Ghirardelli or Lindt with cocoa butter listed first; cheap white chocolate ruins everything
• Mascarpone cheese – The star of the show! No substitutions here—cream cheese changes the entire texture and flavor profile
• Heavy cream – Must be cold for proper whipping; this creates that cloud-like texture
• Powdered sugar – Dissolves seamlessly unlike granulated sugar
• Pure vanilla extract – A little goes a long way in enhancing the white chocolate

For the Raspberry Layer:

• Fresh raspberries – Frozen work but release more juice; if using frozen, thaw and drain first
• Granulated sugar – Just a touch to macerate the berries and create natural syrup
• Fresh lemon juice – Brightens the raspberry flavor and prevents the fruit from browning

Assembly Essentials:

• Ladyfinger cookies (savoiardi) – Italian brands hold their shape best when soaked; avoid soft cake-like versions
• Extra fresh raspberries – For that bakery-level gorgeous garnish
• White chocolate shavings – Use a vegetable peeler on a room-temperature bar for perfect curls

How to Make the Best No-Bake Dessert Alternative

Fold whipped cream into the white chocolate mixture in two stages. Add half the whipped cream and fold gently with a rubber spatula, cutting down through the center and folding over until mostly combined.

Add remaining cream and fold just until no white streaks remain. This two-stage folding preserves the airiness that makes tiramisu light and fluffy.

Spread half the cream mixture over the coffee-soaked ladyfingers evenly. Use an offset spatula to distribute the cream in an even layer, reaching all corners and edges.

Gentle spreading prevents disturbing the soaked cookies underneath while guaranteeing every bite has the perfect cream-to-cookie ratio.

Toss fresh raspberries in powdered sugar before layering. Lightly coat raspberries with a tablespoon of powdered sugar, which helps prevent them from bleeding too much juice into the cream layers.

Distribute the berries evenly over the cream layer, pressing them gently into the surface so they stay in place when you add the next layer.

Repeat layering process for the second tier. Add another layer of coffee-dipped ladyfingers, followed by the remaining white chocolate cream mixture.

Smooth the top with your spatula and add a final layer of powdered sugar-tossed raspberries. This double-layer construction creates the classic tiramisu height and secures every serving has multiple flavor layers.

Cover tightly and refrigerate for at least 4 hours, preferably overnight. Use plastic wrap pressed directly against the surface to prevent a skin from forming, then cover the entire dish.

The extended chilling time allows flavors to meld and the cookies to reach the perfect tender texture. Overnight chilling produces the most authentic tiramisu consistency.

Dust with cocoa powder or grate white chocolate just before serving. A light dusting of unsweetened cocoa powder adds visual contrast and a hint of bitter flavor that balances the sweet white chocolate.

Alternatively, use a microplane to grate white chocolate curls over the top for an elegant finish that reinforces the flavor profile.

Chef Tips

Success with white chocolate and raspberry tiramisu depends on mastering a few key techniques that’ll elevate your dessert from good to extraordinary.

Choose high-quality white chocolate with at least 30% cocoa butter**** rather than white chips or candy melts, which contain stabilizers that can cause the mixture to seize when melted.

Sharp knife skills guarantee clean cuts through layers, while thoughtful plating techniques showcase the beautiful contrast between creamy white chocolate and vibrant raspberries.

Ensure your knife blade features a High Carbon Stainless Steel composition for superior edge retention and precise cutting through delicate layers.

Nutrition

This indulgent dessert combines the creamy richness of white chocolate with the tartness of fresh raspberries in a classic Italian-inspired layered treat. Understanding the nutritional content helps you enjoy this special occasion dessert mindfully.

What You’ll Love About This Recipe

This stunning white chocolate and raspberry tiramisu puts a delightful twist on the classic Italian dessert that everyone knows and loves. The combination of sweet white chocolate and tart raspberries creates a perfect balance that will have your taste buds dancing with joy.

No baking required – You can whip up this impressive dessert without ever turning on your oven, making it perfect for hot summer days or when you want something spectacular without the fuss.

Make-ahead friendly – This tiramisu actually gets better as it sits in the fridge overnight, which means you can prepare it a day before your dinner party and have one less thing to worry about when guests arrive.

Crowd-pleasing flavors – The fruity raspberry flavor paired with creamy white chocolate appeals to both kids and adults, so you won’t have to make separate desserts to keep everyone happy at your next gathering.

Easy cleanup – Using non-stick surfaces ensures that your mixing bowls are a breeze to clean, leaving you with more time to enjoy your dessert.

Recipe Card

This elegant dessert combines the classic Italian tiramisu with the delightful flavors of white chocolate and fresh raspberries, creating a luxurious twist on the beloved traditional recipe. Layers of coffee-soaked ladyfingers alternate with a rich white chocolate mascarpone cream, while fresh raspberries add bursts of tartness that perfectly balance the sweetness. For optimal blending of the mascarpone mixture, a high-wattage blender ensures smooth, lump-free results.

Ingredients:

• 24 ladyfinger cookies
• 1½ cups strong espresso, cooled
• 3 tablespoons coffee liqueur (optional)
• 6 oz white chocolate, finely chopped
• 1 cup heavy cream, divided
• 1 lb mascarpone cheese, room temperature
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• White chocolate shavings for garnish
• Powdered sugar for dusting

Instructions:

1. Melt white chocolate with ¼ cup heavy cream in double boiler until smooth. Set aside to cool.
2. Whisk egg yolks and sugar in large bowl until pale and thick, about 3 minutes.
3. Beat mascarpone until smooth, then gradually add egg mixture and vanilla.
4. Fold cooled white chocolate mixture into mascarpone mixture until combined.
5. Whip remaining ¾ cup heavy cream to soft peaks and gently fold into mascarpone mixture.
6. Combine espresso and coffee liqueur in shallow dish.
7. Quickly dip each ladyfinger into coffee mixture and arrange in single layer in 9×13 inch dish.
8. Spread half the mascarpone mixture over ladyfingers and scatter half the raspberries on top.
9. Repeat with remaining ladyfingers, coffee mixture, and mascarpone cream.
10. Cover and refrigerate for at least 4 hours or overnight.
11. Before serving, top with remaining raspberries, white chocolate shavings, and dust with powdered sugar.

Notes:

Use room temperature mascarpone to prevent lumps. Don’t oversoak ladyfingers as they’ll become too soggy. Fresh raspberries work best, but frozen can be substituted if thawed and drained.

For best results, allow tiramisu to set overnight for flavors to meld completely.

Equipment:

Double boiler, electric mixer, large mixing bowls, whisk, 9×13 inch baking dish, shallow dish for dipping

Time:

Prep time: 30 minutes

Chilling time: 4 hours minimum

Cuisine:

Italian-inspired

Serving:

Serves 12

Frequently Asked Questions

Can I Make This Recipe Ahead of Time for a Party?

Yes, I’d absolutely recommend making it ahead! Tiramisu benefits from overnight chilling, making it perfect for party planning. For ideal dessert preparation, assemble it 24 hours before serving to let flavors meld beautifully.

How Long Does White Chocolate Raspberry Tiramisu Last in the Refrigerator?

I’d recommend enjoying it within 3-4 days for best quality. My storage tips include covering tightly with plastic wrap. The shelf life depends on fresh ingredients, but it’s safest consumed sooner rather than later.

What Can I Substitute for Ladyfinger Cookies in This Recipe?

I’d recommend several cookie alternatives for your tiramisu. Sponge cake works beautifully when sliced thin. You can also use vanilla wafers, pound cake strips, or even graham crackers for different textures and flavors.

Is It Safe to Use Raw Eggs in Tiramisu?

I don’t recommend raw consumption of eggs due to egg safety concerns like salmonella. You can use pasteurized eggs, cook the mixture gently, or substitute with whipped cream for a safer tiramisu.

Can I Freeze White Chocolate Raspberry Tiramisu for Later?

Yes, you can freeze it for up to three months. My freezing tips include wrapping tightly in plastic wrap, then foil. For best storage techniques, thaw overnight in the refrigerator before serving.