Description

This White Chocolate Raspberry & Pistachio Tiramisu layers delicate ladyfingers with a white chocolate mascarpone cream, tart raspberry compote, and crushed pistachios. It’s light, rich, fruity, and nutty all at once, an elegant dessert with vibrant flavor and stunning presentation.

Ingredients

Scale

For the Raspberry Layer

2 cups fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the White Chocolate Cream

8 oz white chocolate, finely chopped
1 cup heavy cream (divided)
16 oz mascarpone cheese, room temp
½ cup powdered sugar
1 teaspoon vanilla extract

For Assembly

20–24 ladyfingers (savoiardi)
1 cup milk (or raspberry juice or raspberry liqueur for soaking)
½ cup shelled pistachios, chopped or crushed
Extra raspberries and white chocolate shavings (for garnish)
Optional: a dusting of powdered sugar or ground pistachio

Instructions

1. Make the Raspberry Compote

In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, mashing the berries.
Stir in cornstarch slurry if desired for thickness.
Let cool completely.

2. Make the White Chocolate Cream

Heat ½ cup cream until just simmering. Pour over white chocolate in a bowl and let sit 1 minute. Stir until smooth.
Let cool to room temp.
In a large bowl, beat mascarpone, powdered sugar, and vanilla until creamy.
In another bowl, whip remaining ½ cup cream to stiff peaks.
Fold white chocolate and whipped cream into mascarpone until smooth and fluffy.

3. Assemble the Tiramisu

Quickly dip ladyfingers in milk or raspberry liquid and layer in the bottom of a 9×9-inch dish or trifle bowl.
Spread half the white chocolate cream over the ladyfingers.
Spoon half the raspberry compote on top and sprinkle with pistachios.
Repeat layers: dipped ladyfingers, cream, raspberries, pistachios.
Cover and chill at least 6 hours or overnight.

4. Garnish & Serve

Top with fresh raspberries, extra pistachios, and white chocolate curls before serving.

Notes

Don’t Over-Soak Ladyfingers: A quick dip (1–2 seconds per side) is enough to soften them without making the base soggy.
Raspberry Layer Texture: For a chunkier layer, leave some whole berries in the compote. For a smoother finish, strain out the seeds after cooking.
White Chocolate Tips: Use a high-quality white chocolate bar instead of chips, which may contain stabilizers that prevent smooth melting.

Prep Time: 35 minutes
Cook Time: 6 hours
Category: Dessert Recipes
Method: Assembled / Chilled
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 20 g
Sodium: 90 mg
Fat: 29 g
Saturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg