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This White Chocolate Raspberry Pistachio Tiramisu is a unique and decadent twist on the classic Italian dessert. The creamy mascarpone and white chocolate filling paired with fresh raspberries and crunchy pistachios offer a deliciously rich and flavorful experience. It’s a no-bake dessert that requires minimal effort but delivers maximum impact for any occasion.
8 oz mascarpone cheese, softened
1 cup heavy cream
1/2 cup white chocolate, melted
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup fresh raspberries
1/2 cup shelled pistachios, chopped
1 pack of ladyfingers (about 24)
1/2 cup raspberry or strawberry liqueur (optional, for soaking)
1 tablespoon lemon zest (optional, for garnish)
Store the tiramisu in an airtight container in the refrigerator. It will keep for up to 3 days.
If using frozen raspberries, make sure to thaw and drain them properly before using them in the dessert to avoid excess moisture.
If you prefer a different crunch, you can swap pistachios with almonds or hazelnuts.
For an extra indulgent treat, sprinkle mini white or dark chocolate chips between the layers of tiramisu.
For a non-alcoholic version, soak the ladyfingers in a mixture of fruit juice or coffee instead of liqueur.
For a gluten-free version, use gluten-free ladyfingers or sponge cake.