White Chocolate Raspberry Tiramisu is a light and refreshing twist on a classic that you will want to serve all year long. Perfect as a summer dessert but also very festive looking with its bright red raspberries and snow-like topping!
This dessert is from a friend of mine, Carla, and it is amazing. She came up with this White Chocolate Raspberry Tiramisu dessert, and kudos to her for an awesome recipe!!! We love the fresh bursting flavors of raspberries any time! Another great little boozy dessert is our Rum & Raisin Bread Pudding, you will want seconds it is so good.
What is Tiramisu?
Traditional tiramisu is a coffee-flavored Italian dessert. Ladyfinger cookies are dunked in coffee and layered between a whipped mixture of mascarpone, sugar and eggs that is flavored with cocoa powder.
A lot of the times alcohol is added, usually Marsala, but others have been used also like Kahlua, rum or brandy.
Tiramisu has many, many variations, and this recipe of today plays far away from the traditional, giving you something new and refreshing.
Why Do They Call it Tiramisu?
Tiramisu means “pick me up” in Italian, and with ingredients like coffee, cocoa and alcohol, it can give you a jump start to get you awake and going again.
There are some tales that could be fact or fiction about the dessert being served in brothels late at night so the patrons had a little “pick me up” to return home to their wives to do their conjugal duties. It was supposed to be something of an aphrodisiac.
This dessert had a resurgence in the 1980s, appearing on many menus and becoming a symbol of the restaurant that served it, all preparing it slightly differently.
Whether any of this is true is beside the point that tiramisu is absolutely wonderful and needs to be enjoyed year-round. I hope you enjoy this rendition of tiramisu.
What Goes Into a White Chocolate Raspberry Tiramisu?
Ladyfingers should be available at your local grocery store, but if they aren’t, they will be in any Italian market or grocer. Also, I have them for you from Amazon in the above links.
You can use fresh raspberries, but I prefer frozen as they are juicier and help to soften the ladyfingers. With having them macerate in sugar, they defrost and become more of a jam mixture than fresh would be.
- Frozen raspberries
- Hot water
- Triple Sec, Grand Marnier or any Orange Liqueur
- Cold water
- Eggs yolks
- Mascarpone cheese
- Whipping cream
- Ladyfinger biscuits
- White chocolate
How to Make Tiramisu
Place raspberries in a small bowl and add the 6 tablespoons of sugar and let macerate while you prepare the mascarpone filling.
Next, prepare the syrup by combining the sugar and hot water and stir until the sugar is dissolved.
Add the orange liqueur and the cold water.
Combine the egg yolks and sugar in the top of a double boiler over simmering water.
Cook for about 10 min. stirring constantly. Some crystals may form on the bowl, and be careful not to stir them in as you will get a gritty custard.
Remove from heat and transfer carefully to another large bowl, trying not to add many crystals if they have formed.
Whip yolks until thick and lemon-colored. Add the mascarpone to the whipped yolks. Beat until combined.
In a separate bowl, beat the cream and vanilla until stiff peaks form. Gently fold into the yolk mixture and set aside.
Dip each ladyfinger in the syrup and then line a 9X13″ pan or serving dish with them.
You may have to trim some to fit. Spoon half of the raspberries and their juice on top of the fingers.
Spoon half of the cream mascarpone mixture over the ladyfingers.
Top with half of the grated chocolate. Repeat layers, with ladyfingers, raspberries, and cream filling.
Sprinkle with the remaining chocolate. Cover and refrigerate overnight or for several hours.
So light but so full of flavor. It is a great make-ahead dessert too!! I always make it the night before and it turns out perfectly.
The ingredients do need time to meld and the ladyfingers need time to moisten and soften. Enjoy!!
Pin it HERE!!
Pin it HERE!!
- 1 - 600 gm. pkg. of frozen raspberries, thawed and drained (21 oz.)
- 6 Tbsp. white sugar
- 1 cup of sugar
- 1/3 cup hot water
- 1/2 cup Triple Sec or Orange Liqueur
- 1/2 cup cold water
- 6 eggs yolks
- 1 cup white sugar
- 2- 275 gm. containers of mascarpone cheese (10 oz. each)
- 2 cups whipping cream
- 1 tsp. vanilla
- 2- 150 gm. pkg ladyfinger biscuits (5 oz. each)
- 2- 1 oz. square white chocolate, finely grated
- Place raspberries in a bowl and add the 6 Tbsp. sugar and let macerate while you prepare the mascarpone filling.
- Next, prepare the syrup by combining the sugar and hot water and stir until the sugar is dissolved.
- Add the orange liqueur and the cold water.
- Combine the egg yolks and sugar in the top of a double boiler over simmering water.
- Cook for about 10 min. stirring constantly. Some crystals may form on the bowl, and be careful not to stir them in as you will get a gritty custard.
- Remove from heat and transfer carefully to another bowl, trying not to add many crystals if they have formed.
- Whip yolks until thick and lemon-colored. Add the mascarpone to the whipped yolks. Beat until combined.
- In a separate bowl, whip cream and vanilla until stiff peaks form. Gently fold into the yolk mixture and set aside.
- Dip each ladyfinger in the syrup and then line a 9X13″ pan with them.
- You may have to trim some to fit. Spoon half of the raspberries and their juice on top of the fingers.
- Spoon half of the cream filling over the ladyfingers.
- Top with half of the grated chocolate. Repeat layers, with ladyfingers, raspberries, and cream filling.
- Sprinkle with the remaining chocolate.
- Refrigerate overnight or for several hours.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 433Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 160mgSodium: 150mgCarbohydrates: 48gFiber: 3gSugar: 37gProtein: 6g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.