Description
Indulge in this decadent White Chocolate Raspberry Pistachio Tiramisu, a no-bake Italian-inspired dessert combining creamy mascarpone, rich white chocolate, fresh raspberries, and crunchy pistachios layered over espresso-soaked ladyfingers. Perfectly chilled and garnished with white chocolate shavings, this elegant treat offers a refreshing twist on the classic tiramisu with a delightful balance of sweet, nutty, and fruity flavors.
Ingredients
Scale
White Chocolate Cream Mixture
- 1 cup white chocolate chips
- 1/2 cup heavy cream (for melting chocolate)
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream (for whipping)
Assembly
- 1 cup strong brewed coffee or espresso (cooled)
- 2 tablespoons raspberry liqueur (optional)
- 24 ladyfinger cookies
- 1 1/2 cups fresh raspberries
- 1/2 cup chopped pistachios
- White chocolate shavings and extra raspberries for garnish
Instructions
- Melt White Chocolate: In a heatproof bowl, melt white chocolate chips with 1/2 cup heavy cream over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let cool slightly.
- Prepare Mascarpone Mixture: In a separate bowl, beat mascarpone cheese with powdered sugar and vanilla extract until smooth. Fold in the melted white chocolate mixture gently.
- Whip Heavy Cream: In another bowl, whip the remaining 1 cup of cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone and white chocolate mixture until fully combined, creating a light and creamy filling.
- Soak Ladyfingers: In a shallow dish, combine the cooled coffee or espresso with raspberry liqueur, if using. Quickly dip each ladyfinger into the mixture, soaking just long enough to absorb flavor but not become soggy.
- First Layer Assembly: Arrange half of the soaked ladyfingers in the bottom of a 9×9-inch dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Sprinkle with half the fresh raspberries and chopped pistachios.
- Second Layer Assembly: Repeat the process by layering the remaining dipped ladyfingers, spreading the rest of the mascarpone cream over them, and topping with remaining raspberries and pistachios.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
- Garnish and Serve: Before serving, garnish with white chocolate shavings and extra fresh raspberries for an elegant presentation.
Notes
- You can substitute raspberry liqueur with raspberry extract or omit it entirely for an alcohol-free version.
- If fresh raspberries are unavailable, use thawed and well-drained frozen raspberries.
- Be careful when dipping the ladyfingers to prevent them from becoming too soggy, which can affect the texture of the tiramisu.
- For best results, prepare the tiramisu a day ahead to allow flavors to fully develop.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
