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White Chocolate Raspberry Tiramisù

A new dessert obsession! It’s an exquisite harmony of a velvety white chocolate cream and raspberry cream, layered between almond liqueur-soaked ladyfingers, creating a luscious symphony of flavors that dances on your palate. This take on tiramisù elevates the classic dessert where sweetness meets the perfect hint of tartness in every heavenly bite.

Find more from Britney Brown-Chamberlain here.


White Chocolate Raspberry Tiramisù

Makes 8 to 10 servings



2¾ cups (660 grams) heavy whipping cream8 ounces (226 grams) mascarpone cheese2 teaspoons (12 grams) vanilla bean pastePinch kosher salt13 ounces (375 grams) white chocolate, chopped


1 cup (125 grams) all-purpose flour2 tablespoons (16 grams) cornstarchPinch kosher salt4 large eggs (200 grams)2/3 cup (134 grams) granulated sugar, divided3 tablespoons (21 grams) confectioners’ sugar1/3 cup (107 grams) raspberry preserves teaspoons (6 grams) raspberry extract (optional)1/2 cup (120 grams) almond liqueur1/4 cup (25 grams) unsweetened cocoa powderGarnish: shaved white chocolate, fresh raspberries


For filling: Add heavy cream, mascarpone, vanilla bean paste, and salt to a saucepan; heat over medium-low heat until warm, about 5 minutes. Add white chocolate, and whisk until fully melted.
Pour mixture into a large mixing bowl and cover with plastic wrap. Place the bowl in the refrigerator for at least 6 hours, ideally overnight. While the cream is cooling, make the ladyfingers.
Preheat the oven to 350°F (180°C).
For ladyfingers: In a small bowl, whisk together flour, cornstarch, and salt. In a separate bowl, separate the egg whites and egg yolks.
In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and beat at medium speed until bubbly; then begin to slowly add 1⁄3 cup (67 grams) granulated sugar with the mixer going. Mix until stiff peaks form and then place the meringue into a clean mixing bowl.
Clean the bowl of the stand mixer and whisk attachment and reattach to the mixer. Add egg yolks and remaining 1⁄3 cup (67 grams) granulated sugar and beat at medium speed for 3 to 4 minutes until pale yellow and slightly thickened in texture. Gently fold the meringue into the egg yolks and then fold in the flour/ cornstarch mixture.
Add the batter to a piping bag with a 1⁄2-inch round tip.
Line two baking sheets with parchment paper and pipe 3×1-inch ladyfingers onto the baking sheet, spacing each about 1 inch apart.
Add confectioners’ sugar to a fine-mesh sieve and dust the ladyfingers with a generous amount of the sugar.
Bake for 8 to 12 minutes until golden brown and dry. Set aside to cool completely.
Remove the cream mixture from the refrigerator and pour into a stand mixer fitted with the whisk attachment. Beat at medium speed for 3 to 5 minutes until thick and fluffy—do not overmix! As soon as stiff peaks form, stop mixing.
Remove two-thirds of the cream into a mixing bowl. Add raspberry preserves and extract if using, and mix together until just combined.
In a small mixing bowl, add almond liqueur.
Spread plain cream into the bottom of a 13×9-inch or 3-quart serving dish. Dip ladyfingers, one at a time, into the liqueur. Fit as many ladyfingers into a single layer as possible, about 20 ladyfingers. Spread half of the raspberry cream (about 2½ cups/419 grams) on top of the ladyfingers and then repeat dipping the remaining ladyfingers into the liqueur and place on top of the raspberry cream in a single layer. Add the remaining raspberry cream on top and dust with cocoa powder. Place in the refrigerator for at least 6 hours, ideally overnight.
Just before serving, garnish with shaved white chocolate and raspberries, if desired.

The post White Chocolate Raspberry Tiramisù first appeared on Bake from Scratch.

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