If you’re looking to wow friends and family with a dessert that’s as beautiful as it is delicious, look no further than this White Chocolate Raspberry Pistachio Tiramisu. This no-bake masterpiece layers pillowy mascarpone cream, juicy raspberries, rich white chocolate, and a delightful pistachio crunch for an Italian-American treat that’s seriously impressive, yet wonderfully fuss-free. The soft ladyfingers soak up the vibrant raspberry syrup, giving each bite a burst of berry flavor and a pop of color. Whether you’re hosting a special gathering or simply treating yourself, this twist on the classic tiramisu brings a little sunshine into any occasion!
Ingredients You’ll Need
Making White Chocolate Raspberry Pistachio Tiramisu is all about using simple, quality ingredients that really shine. Every element, from the mascarpone down to the fresh raspberries, plays a starring role in delivering irresistible texture, balanced sweetness, and visual pops of color.
- Heavy cream (1 cup, chilled): Whipped to soft peaks, it ensures the tiramisu is light, fluffy, and oh-so-creamy.
- Mascarpone cheese (8 oz, softened): This rich and velvety Italian cheese brings authentic tiramisu flavor and luxurious texture.
- White chocolate (1/2 cup, melted & slightly cooled): Adds luscious sweetness and a lovely creamy depth to the filling—make sure it’s not too hot when mixing!
- Powdered sugar (1/3 cup): Blends seamlessly into the filling for subtle, silky sweetness.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
- Raspberry preserves (1/4 cup): Infuses the ladyfingers with bright, fruity flavor; use the best you can find.
- Warm water (1/4 cup): Helps thin the preserves for perfectly soakable syrup.
- Raspberry liqueur (1 tablespoon, optional): Adds a grown-up twist and extra berry depth—totally optional for a family-friendly version.
- Ladyfinger cookies (18–20): The classic tiramisu base, ready to soak up all that raspberry goodness.
- Fresh raspberries (1/2 cup): For bursts of tart sweetness and gorgeous color throughout the layers.
- Shelled pistachios (1/3 cup, finely chopped): Offer up a salty, crunchy contrast that’s absolutely addictive.
- Additional white chocolate shavings & raspberries: Perfect for a stunning, invitation-worthy garnish at serving time.
How to Make White Chocolate Raspberry Pistachio Tiramisu
Step 1: Whip the Cream
Start by pouring your chilled heavy cream into a large mixing bowl. Use an electric mixer (or a strong arm and a whisk!) to beat the cream until soft peaks form. You want it airy and cloud-like; this is what will give your tiramisu its signature light and fluffy texture!
Step 2: Make the Mascarpone Mixture
In a second mixing bowl, blend together the softened mascarpone cheese, slightly cooled melted white chocolate, powdered sugar, and vanilla extract. Stir until the mixture is lusciously smooth, creamy, and evenly combined. If your white chocolate is a little warm, make sure it’s not too hot to avoid curdling the mascarpone—gentle blending is key.
Step 3: Fold It Together
Now, gently fold the whipped cream into the mascarpone mixture. Take your time and use a spatula to carefully incorporate the whipped cream, preserving its airiness. This combined cream is the heart of your White Chocolate Raspberry Pistachio Tiramisu!
Step 4: Prepare the Raspberry Soak
In a small bowl, whisk raspberry preserves with warm water and, if you’re feeling spirited, a splash of raspberry liqueur. This sweet-tangy syrup brings a punch of flavor and gorgeous color to your ladyfingers. Don’t skip it!
Step 5: Build the First Layer
Quickly dip each ladyfinger into the raspberry syrup—don’t let them linger too long or they’ll fall apart—and arrange them in a single layer on the bottom of a 9×9 inch dish. This is your tasty foundation.
Step 6: Add the First Cream and Toppings
Spread half of the mascarpone-white chocolate cream evenly over the ladyfingers. Top with half of your finely chopped pistachios and half of the fresh raspberries. The colors and textures start coming together here—get excited!
Step 7: Repeat and Finish the Layers
Dip the remaining ladyfingers and arrange them in another layer on top. Spread the rest of your mascarpone cream over this; finish by sprinkling on the remaining pistachios and raspberries. Each layer builds more flavor and beauty.
Step 8: Chill to Perfection
Cover your dish and let the tiramisu chill in the fridge for at least 4 hours, or overnight if you have the patience. This lets everything meld, soak, and settle until each bite is perfectly harmonious.
Step 9: Garnish and Serve
Right before serving, dust the top with bright white chocolate shavings and even more fresh raspberries. Your White Chocolate Raspberry Pistachio Tiramisu is now ready to be admired, sliced, and devoured!
How to Serve White Chocolate Raspberry Pistachio Tiramisu
Garnishes
Don’t hold back on garnishing! A generous shower of white chocolate shavings, a scattering of juicy raspberries, and even a few extra chopped pistachios make each portion look irresistible. Not only do these extras add flavor and texture, but they turn every slice into a showstopper on your dessert table.
Side Dishes
For a fresh, balanced finale, serve this tiramisu after a light Italian meal or with a platter of sliced citrus—to cut through the richness and enhance the berry notes. If you want to lean into indulgence, a dollop of whipped cream or a scoop of vanilla bean gelato beside your slice matches the dreamy vibe.
Creative Ways to Present
Try building your White Chocolate Raspberry Pistachio Tiramisu in individual glass cups or jars for an elegant, portable treat. Or, pipe extra cream on top for a bakery-worthy finish. You can even use a ring mold for stunning plated presentations at dinner parties. Let your creativity run wild and make it your own!
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly with plastic wrap or a fitted lid and keep them chilled in the refrigerator. White Chocolate Raspberry Pistachio Tiramisu actually improves after a night in the fridge, so don’t be shy about saving some for later. It should stay delicious and fresh for up to three days.
Freezing
If you want to prepare ahead or savor every bite, this tiramisu can be frozen. Slice into portions, wrap each well in plastic wrap and foil, and stash them in an airtight container for up to two months. Thaw overnight in the fridge before serving—just keep in mind the texture of the berries may be slightly softer.
Reheating
You won’t need to actually reheat this dish, as White Chocolate Raspberry Pistachio Tiramisu is meant to be served chilled! Simply let frozen pieces come to refrigerator temperature before enjoying, and add extra garnishes right before serving for the freshest look.
FAQs
Can I make White Chocolate Raspberry Pistachio Tiramisu without alcohol?
Absolutely! Just skip the raspberry liqueur and add a bit more raspberry preserves mixed with warm water. You’ll still get plenty of berry flavor and a family-friendly result.
What’s the best way to melt white chocolate for this recipe?
Gently melt chopped white chocolate in a heatproof bowl over a pan of simmering water (double boiler), or microwave in short bursts, stirring often. Let it cool slightly before mixing with the mascarpone to keep the cream smooth.
Can I use frozen raspberries instead of fresh?
Fresh raspberries will give the brightest color and best texture, but frozen raspberries can be used in a pinch. Thaw and drain them well before layering into the tiramisu to avoid extra moisture.
Is it possible to make this gluten-free?
Yes! Simply swap classic ladyfinger cookies for a gluten-free version. Everything else in White Chocolate Raspberry Pistachio Tiramisu is naturally gluten-free, so everyone can dig in.
Can I substitute the pistachios with another nut?
Definitely. If pistachios aren’t available, try chopped almonds or hazelnuts for a similarly delicious crunch. For nut allergies, just leave them out—the tiramisu will still be fantastic!
Final Thoughts
It doesn’t get any better than White Chocolate Raspberry Pistachio Tiramisu when you want something special, simple, and oh-so memorable. Share it with those you love, or treat yourself—you truly can’t go wrong. Give it a try, and let this dreamy dessert bring a little joy to your table!
Print
White Chocolate Raspberry Pistachio Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of White Chocolate Raspberry Pistachio Tiramisu, a delightful twist on the classic Italian dessert. Layers of creamy white chocolate mascarpone cheese, raspberry-soaked ladyfingers, fresh raspberries, and crunchy pistachios create a luscious and visually stunning dessert.
Ingredients
For the White Chocolate Mascarpone Cream:
- 1 cup heavy cream, chilled
- 8 oz mascarpone cheese, softened
- 1/2 cup white chocolate, melted and slightly cooled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1/4 cup raspberry preserves
- 1/4 cup warm water
- 1 tablespoon raspberry liqueur (optional)
- 18–20 ladyfinger cookies
- 1/2 cup fresh raspberries
- 1/3 cup shelled pistachios, finely chopped
- Additional white chocolate shavings and raspberries for garnish
Instructions
- Prepare the White Chocolate Mascarpone Cream: In a large mixing bowl, beat the chilled heavy cream until soft peaks form. In a separate bowl, mix the mascarpone cheese, melted white chocolate, powdered sugar, and vanilla extract until smooth.
- Combine the Ingredients: Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Prepare the Raspberry Mixture: In a small bowl, whisk together the raspberry preserves, warm water, and raspberry liqueur (if using).
- Assemble the Tiramisu: Dip each ladyfinger quickly into the raspberry mixture and line the bottom of a 9×9-inch dish with a layer of soaked ladyfingers. Spread half of the white chocolate mascarpone cream over the ladyfingers. Sprinkle with half of the chopped pistachios and fresh raspberries. Repeat with a second layer of dipped ladyfingers, remaining cream, pistachios, and raspberries.
- Chill and Serve: Cover and refrigerate for at least 4 hours or overnight. Before serving, garnish with white chocolate shavings and extra raspberries if desired.
Notes
- For a non-alcoholic version, omit the raspberry liqueur and use extra raspberry preserves mixed with water.
- Make sure the white chocolate is cooled slightly before mixing with mascarpone to avoid curdling.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
