White Chocolate, Raspberry & Pistachio Tiramisu
introduction
White Chocolate, Raspberry & Pistachio Tiramisu wakes up the classic tiramisu with bright fruit and crunchy nuts. This easy dessert mixes creamy white-chocolate mascarpone with fresh raspberries and chopped pistachios for color and texture. If you like quick crowd-pleasers with fresh fruit, this one fits. For a different raspberry meal idea, try this Apple Cranberry Raspberry Chicken.
why make this recipe
- Quick & easy to assemble — no baking needed.
- Uses simple ingredients you can find in any store.
- Bright fruit and nuts lift the usual tiramisu flavor.
- Great for parties or a special weeknight treat.
- A pretty dessert that looks impressive but is simple to make.
This version stands out because white chocolate adds a soft sweet creaminess while raspberries add brightness and pistachios give a crunchy contrast. It feels fresh and festive, so it’s perfect for guests or a cozy family dessert.
Ingredients :
- For the creamy filling:
- 8 ounces mascarpone cheese, softened to room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, finely chopped and ready to melt
- For the coffee dip:
- 1 cup brewed espresso or very strong coffee, cooled to room temp
- 1/4 cup coffee liqueur (optional) — can skip or replace with extra coffee
- For assembly and garnish:
- 1 package ladyfingers (about 24–30), store-bought
- 1 cup fresh raspberries, whole or halved as needed
- 1/2 cup shelled pistachios, roughly chopped
- Extra raspberries and chopped pistachios for the top
Tips on ingredients: use room-temperature mascarpone so it mixes smooth. Chop the white chocolate small so it melts evenly. For a white-chocolate pairing dessert, see this Blueberry White Chocolate Chip Cookies for more ideas.
How to Make White Chocolate, Raspberry & Pistachio Tiramisu
Note: Allow at least 4 hours chilling time (overnight is best).
- Prepare cooling and tools. Chill a mixing bowl and beaters briefly if you can. Set out a shallow dish for the coffee dip.
- Make the cream base. In a large bowl, beat the mascarpone, cold heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form. Stop when peaks hold but still look silky — do not overbeat. This makes the filling light and stable.
- Melt the white chocolate. Place chopped white chocolate in a microwave-safe bowl and heat in 15–20 second bursts, stirring each time, until mostly melted. Let it cool a little (warm, not hot). If chocolate is too hot it will thin the cream.
- Fold in the white chocolate. Gently fold the slightly cooled melted white chocolate into the mascarpone mixture until uniform. Use a spatula to keep the mix airy. The melted chocolate gives a smooth, sweet flavor to the cream.
- Mix the coffee dip. In the shallow dish, combine the cooled espresso or coffee and coffee liqueur (if using). Taste — it should be strong but not too bitter.
- Dip the ladyfingers quickly. One by one, dip each ladyfinger for about 1 second per side — just long enough to wet the surface but not soak through. Quick dips avoid soggy layers and keep some texture.
- Build the first layer. Arrange a single layer of dipped ladyfingers in your glass dish or individual glasses. Press gently to fit.
- Add cream and fruit. Spread about one-third of the white chocolate cream over the ladyfingers. Scatter a handful of fresh raspberries and some chopped pistachios over the cream. The fruit and nuts add fresh flavor and a crunchy bite.
- Repeat layers. Add another layer of dipped ladyfingers, more cream, raspberries, and pistachios. Finish with a top layer of cream and garnish with extra raspberries and pistachios. Aim for two to three layers total depending on dish size.
- Chill to set. Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight. Chilling helps the flavors meld and the cream to firm up. Before serving, add any final fruit or nut garnish.
how to serve White Chocolate, Raspberry & Pistachio Tiramisu
Serve chilled. Cut into squares from a dish or spoon into individual glasses. Add a few whole raspberries and a sprinkle of chopped pistachio on each portion for a bright look. Pair with black coffee or a light dessert wine.
how to store White Chocolate, Raspberry & Pistachio Tiramisu
- Refrigerate: Cover tightly and store in the fridge for up to 3 days. After that the ladyfingers may become very soft and raspberries can break down.
- Freeze: You can freeze for up to 1 month. Wrap the dish well in plastic and foil. Thaw in the fridge overnight before serving. Note: texture will change slightly after freezing.
tips to make White Chocolate, Raspberry & Pistachio Tiramisu
- Use room-temperature mascarpone for a smooth mix.
- Don’t overbeat the cream — stop at soft peaks to keep it airy.
- Let melted white chocolate cool a bit before folding in, or it will melt the cream.
- Quick dip ladyfingers to avoid a soggy dessert.
- Pick firm, ripe raspberries so they keep shape during layering.
- Toast pistachios lightly for more flavor, but cool them before adding.
variation (if any)
- Swap raspberries for strawberries or blueberries for a different fruit note.
- Use dark chocolate instead of white for a richer contrast.
- Make it non-alcoholic by omitting liqueur and using extra cooled coffee.
- For gluten-free: use gluten-free ladyfingers or thin gluten-free sponge cake slices.
Helpful Notes
- Chill time is key — the dessert tastes best after it sets overnight.
- If the cream feels runny after folding chocolate, chill briefly and it will firm up.
- Taste the coffee mix before dipping; adjust strength to your liking.
FAQs
Can I use frozen raspberries?
Yes. Thaw and drain them well on paper towels so they are not too wet. Fresh raspberries work best for texture and look.
Can I make this gluten-free?
Yes. Replace ladyfingers with gluten-free ladyfingers or thin gluten-free sponge cake. The rest of the recipe is naturally gluten-free.
Is it possible to make this ahead?
Yes. Make it a day ahead and keep it covered in the fridge. Flavors improve after a few hours. For best texture, serve within 48–72 hours.
Can I use milk or dark chocolate instead of white chocolate?
You can. Dark chocolate will make the filling less sweet and more robust. Melt and cool it the same way before folding into the cream.
How long will leftovers keep?
Store leftovers in the fridge for up to 3 days. The fruit will soften over time and ladyfingers will absorb more liquid.
Conclusion
This White Chocolate, Raspberry & Pistachio Tiramisu is creamy, bright, and easy to make. It brings fresh fruit and nut crunch to a classic, so it impresses with little fuss. Try it for parties or a simple weekend treat, and let it chill well for the best texture. If you want to see another take on this idea, view the original guest recipe here: White Chocolate, Raspberry & Pistachio Tiramisu | Guest Recipes.
If you try this recipe, please leave a comment and a star rating. What variation will you try first?
Print
White Chocolate, Raspberry & Pistachio Tiramisu
- Total Time: 240 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing twist on classic tiramisu featuring creamy white chocolate, tart raspberries, and crunchy pistachios.
Ingredients
- 8 ounces mascarpone cheese, softened to room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, finely chopped and ready to melt
- 1 cup brewed espresso or very strong coffee, cooled to room temp
- 1/4 cup coffee liqueur (optional)
- 1 package ladyfingers (about 24–30), store-bought
- 1 cup fresh raspberries, whole or halved as needed
- 1/2 cup shelled pistachios, roughly chopped
- Extra raspberries and chopped pistachios for the top
Instructions
- Chill a mixing bowl and beaters. Set out a shallow dish for the coffee dip.
- In a large bowl, beat mascarpone, cold heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form.
- Melt the white chocolate in a microwave-safe bowl in 15-20 second bursts until mostly melted. Let cool slightly.
- Gently fold the cooled melted white chocolate into the mascarpone mixture.
- In the shallow dish, combine cooled espresso (and coffee liqueur if using).
- Dip each ladyfinger for about 1 second per side. Arrange dipped ladyfingers in your glass dish.
- Spread about one-third of the white chocolate cream over the ladyfingers. Add fresh raspberries and chopped pistachios.
- Repeat layers of ladyfingers, cream, raspberries, and pistachios, finishing with a top layer of cream and garnish.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve chilled, garnishing with extra raspberries and pistachios.
Notes
Use room-temperature mascarpone for a smooth mix. Do not overbeat the cream. Quick dip ladyfingers to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 26g
- Sodium: 60mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg