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Delightful White Chocolate Raspberry Tiramisu in Just Minutes

This vegetarian-friendly Creamy No-Bake White Chocolate Raspberry Tiramisu is a stunning dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Raspberry Syrup
  • 2 cups Raspberries Fresh or frozen
  • 1/2 cup Water
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Lemon Juice
For the Mascarpone Filling
  • 1 cup Heavy Cream Whipped
  • 8 ounces Mascarpone Cheese Can substitute with full-fat cream cheese
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
For the Base
  • 24 pieces Savoiardi Ladyfingers Dip briefly in syrup
  • 4 ounces White Chocolate For grating

Equipment

  • Medium saucepan
  • fine mesh sieve
  • Large mixing bowl
  • Electric mixer
  • Stand Mixer
  • spatula
  • 9-inch square baking dish

Method
 

Step-by-Step Instructions
  1. Prepare Raspberry Syrup: Combine 2 cups raspberries and 1/2 cup water in a saucepan. Simmer for 10 minutes, then strain and return liquid to saucepan with 1/2 cup sugar and 1 tablespoon lemon juice. Reduce until thickened.
  2. Whip Cream: In a bowl, beat 1 cup heavy cream until stiff peaks form, about 3-5 minutes. Set aside.
  3. Make Filling: Mix 8 ounces mascarpone, 1/4 cup sugar, and 1/4 cup cooled raspberry syrup until smooth. Fold in half the whipped cream.
  4. Layer Assembly: Dip ladyfingers in syrup and arrange in a baking dish. Spread half of the mascarpone filling, then grate half of the white chocolate on top.
  5. Repeat Layers: Layer remaining ladyfingers dipped in syrup, spread the remaining mascarpone filling, and garnish with remaining grated white chocolate.
  6. Chill: Cover and refrigerate for at least 6 hours, or overnight for best results.

Notes

Garnish with fresh raspberries or mint leaves before serving. Store covered in the fridge for up to 3 days or freeze for up to 2 months.