Dreamy layers, a delicate raspberry twist, and an effortless no-bake method make the White Chocolate Raspberry Pistachio Tiramisu the show-stopping dessert you never knew you needed. This Italian-inspired treat combines pillowy mascarpone, lush white chocolate, juicy fresh raspberries, and the crunch of pistachios for a sassy update on a beloved classic. Each bite is creamy yet light, bursting with color and flavor—a true ticket to dessert bliss!
Ingredients You’ll Need
With just a handful of decadent, easy-to-find ingredients, every element in this tiramisu brings something essential to the table. The balance of tang, sweetness, crunch, and creaminess creates the luxurious layers that set White Chocolate Raspberry Pistachio Tiramisu apart from the rest.
- White chocolate (6 oz, chopped): Melts into the mascarpone for a lush, buttery base that feels so fancy (but it’s simple as can be).
- Heavy cream (1 cup): Whips up into soft peaks, adding irresistibly airy texture to the layers.
- Mascarpone cheese (8 oz, softened): Classic to tiramisu, it’s the oh-so-silky cheese that gives each bite a rich yet delicate finish.
- Powdered sugar (¼ cup): Sweetens and stabilizes the cream, ensuring everything blends perfectly smooth.
- Vanilla extract (1 teaspoon): Adds a lovely warmth that ties together the chocolate and fruit.
- Brewed and cooled raspberry herbal tea or raspberry juice (1½ cups): Infuses every ladyfinger with vibrant color and tangy brightness.
- Ladyfinger cookies (24 savoiardi): The sponge-like foundation, ready to soak up fruity flavor and hold those billowy layers.
- Fresh raspberries (1½ cups): Burst with summery sweetness and a pop of color in every forkful.
- Shelled pistachios (½ cup, chopped): Add pretty color, appealing crunch, and a hint of nuttiness that’s just right.
- Extra white chocolate shavings and raspberries for garnish (optional): For those wow-factor finishing touches that take your White Chocolate Raspberry Pistachio Tiramisu over the top.
How to Make White Chocolate Raspberry Pistachio Tiramisu
Step 1: Melt the White Chocolate
Start by gently melting the chopped white chocolate. You can do this in a heatproof bowl set over simmering water, or in the microwave using short bursts and stirring between each one. Let the chocolate cool slightly. Melty and smooth is the goal, and this step is your ticket to a truly luscious mascarpone layer.
Step 2: Whip the Cream
In a separate mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form—this means the cream holds a gentle shape when you lift the whisk, making your tiramisu billowy and light.
Step 3: Make the Mascarpone Mixture
Give the mascarpone cheese a quick beat so it’s smooth, creamy, and free of lumps. Next, fold in your cooled melted white chocolate. Then, fold in the whipped cream gently, working in batches so your mixture stays fluffy and dreamy. This is where everything comes together into soft, cloud-like perfection.
Step 4: Dip and Layer the Ladyfingers
Pour the raspberry tea or juice into a shallow dish. Very briefly dip each ladyfinger—just a second or two per side is enough. You want them moist, not soggy! Arrange a layer of dipped ladyfingers along the bottom of a 9×9-inch dish or trifle bowl, creating that signature tiramisu foundation.
Step 5: Layer the Cream, Raspberries, and Pistachios
Spread half of your white chocolate mascarpone mixture over the ladyfingers, then sprinkle with half the fresh raspberries and half the chopped pistachios. Repeat the process: another layer of dipped ladyfingers, the rest of the creamy mixture, and top it off with the remaining berries and nuts. Every stratum brings color, texture, and joy.
Step 6: Chill and Garnish
Cover the dish and refrigerate your tiramisu for at least 4 hours—overnight if you can wait. This resting time allows the flavors to meld, the ladyfingers to soften, and those gorgeous layers to set up for the ultimate slice. Before serving, crown your creation with extra white chocolate shavings, a tumble of raspberries, and a sprinkle of pistachios for that final flourish.
How to Serve White Chocolate Raspberry Pistachio Tiramisu
Garnishes
Go all out and make your dessert irresistible to the eye as well as the palate. Shave a bit of white chocolate on top, scatter bright raspberries, and give a generous dusting of chopped pistachios. Not only do they hint at what’s inside, but these garnishes add irresistible texture and color.
Side Dishes
Since White Chocolate Raspberry Pistachio Tiramisu is rich and elegant, it pairs beautifully with lighter accompaniments. Offer tiny glasses of raspberry tea or serve alongside a crisp glass of Prosecco for a celebratory meal. Fresh berries or a simple fruit salad also make a refreshing contrast.
Creative Ways to Present
This tiramisu is just as show-stopping in individual glass jars or coupe glasses. Try layering the components in mini trifle bowls for parties or use a long, rectangular platter for a dramatic slice-and-serve reveal. However you style it, let those luscious stripes and jewel-like berries steal the scene!
Make Ahead and Storage
Storing Leftovers
Leftover White Chocolate Raspberry Pistachio Tiramisu keeps very well in the refrigerator. Just cover the dish tightly with plastic wrap or transfer slices to an airtight container. It will hold up beautifully for up to 3 days—making it ideal for prepping in advance or sneaking an extra bite the next day.
Freezing
If you want to save a batch for later, you can freeze portions of this tiramisu. Wrap individual servings well in plastic wrap and place them in a sealed container. To enjoy, thaw overnight in the fridge. The texture may become slightly softer with freezing, but the flavors stay dreamy and delicious.
Reheating
This lush dessert is best served chilled, no reheating required! In fact, a cold slice right out of the fridge is part of the magic. If your tiramisu has firmed up a bit too much, let it rest at room temperature for 10-15 minutes to soften before diving in.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! While fresh raspberries provide a firmer texture and brighter appearance, defrosted frozen raspberries will work just fine. Drain off any excess liquid first so your tiramisu doesn’t become too moist.
Is there a substitution for mascarpone cheese?
If mascarpone isn’t handy, you can substitute with a mixture of softened cream cheese and a couple tablespoons of heavy cream. The flavor will shift slightly, but you’ll still get a rich, creamy result.
Can I make White Chocolate Raspberry Pistachio Tiramisu alcohol-free?
Yes! The standard recipe uses raspberry tea or juice, both of which keep the dessert family-friendly. If you’re after an adult twist, a shot of raspberry liqueur or Chambord in the dipping liquid is a gorgeous option.
How far ahead can I assemble the tiramisu?
This is an ideal make-ahead dessert! You can assemble it up to 24 hours before you plan to serve. The flavors meld even more as it chills, so an overnight rest in the fridge makes for the perfect bite.
What’s the best way to slice and serve it?
Use a sharp knife to cut generous squares, and a small spatula to lift each portion out. Wiping the knife between slices helps keep the layers neat. Or, for a party, scoop it straight out for a delightfully rustic presentation.
Final Thoughts
There’s something magical about sharing a gorgeous, no-stress dessert that looks and tastes like a labor of love—especially when it’s as full of flavor and color as this White Chocolate Raspberry Pistachio Tiramisu. If you’re after something that feels both special and approachable, this one’s sure to win hearts at every table. Give it a try and watch those smiles appear!
Print
White Chocolate Raspberry Pistachio Tiramisu Recipe
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of white chocolate, raspberry, and pistachio in this elegant twist on classic tiramisu. Layers of fluffy white chocolate mascarpone cream, fresh raspberries, and crunchy pistachios make this no-bake dessert a showstopper.
Ingredients
White Chocolate Mascarpone Cream:
- 6 oz white chocolate (chopped)
- 1 cup heavy cream
- 8 oz mascarpone cheese (softened)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Other Ingredients:
- 1½ cups brewed and cooled raspberry herbal tea or raspberry juice
- 24 ladyfinger cookies (savoiardi)
- 1½ cups fresh raspberries
- ½ cup shelled pistachios (chopped)
- Extra white chocolate shavings and raspberries for garnish (optional)
Instructions
- Melt White Chocolate: In a heatproof bowl over simmering water or in the microwave, melt the white chocolate until smooth. Set aside.
- Whip Cream and Mascarpone: Whip heavy cream with sugar and vanilla until soft peaks form. Beat mascarpone until smooth. Fold in melted white chocolate and whipped cream.
- Assemble Tiramisu: Dip ladyfingers in raspberry tea, layer in dish. Spread half of cream mixture, top with raspberries and pistachios. Repeat layers.
- Chill and Garnish: Refrigerate for 4 hours. Garnish with white chocolate, raspberries, and pistachios before serving.
Notes
- You can substitute raspberry liqueur for a more adult version.
- Best made a day ahead for flavors to blend and layers to set.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 22g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
