White Chocolate Strawberry Raspberry Tiramisu is about to change everything you thought you knew about summer desserts. Are you tired of heavy, overly sweet desserts that leave your guests feeling sluggish in the summer heat? Does the thought of turning on your oven during a heatwave make you want to skip dessert altogether?

This White Chocolate Strawberry Raspberry Tiramisu promises to deliver a light, refreshing, no-bake dessert that captures the essence of summer in every spoonful. The delicate white chocolate cream paired with fresh berries creates a symphony of flavors that melts on your tongue, leaving you craving just one more bite.

Hi, I’m Sam from dishfoody.com, and I’ve spent years perfecting dessert recipes that bring joy without the stress. This White Chocolate Strawberry Raspberry Tiramisu became a staple in my kitchen after a particularly hot July when I needed something impressive for a garden party but refused to heat up my kitchen. The response was overwhelming guests couldn’t believe something so elegant required no baking and minimal hands-on time.

In this guide, you’ll discover why this recipe works so beautifully, how to select the perfect ingredients, detailed step-by-step instructions, pro tips from my years of dessert making, creative flavor variations, and answers to common questions. Whether you’re planning a backyard barbecue, a romantic dinner, or simply treating yourself, this White Chocolate Strawberry Raspberry Tiramisu will become your go-to summer showstopper.

Why This White Chocolate Strawberry Raspberry Tiramisu Recipe Works

This White Chocolate Strawberry Raspberry Tiramisu combines the classic Italian technique with bright summer flavors that transform a traditional coffee-based dessert into something entirely new. The genius lies in three key elements: flavor balance, convenience, and impressive versatility.

Why you’ll love this White Chocolate Strawberry Raspberry Tiramisu:

Uses readily available ingredients – No obscure specialty items or hard-to-find components. Your local grocery store has everything you need, from ladyfinger cookies to fresh berries.
Requires zero baking – Perfect for summer when heating your kitchen feels unbearable. Assembly takes about 20 minutes, then the refrigerator does all the work overnight.
Adapts to any occasion – Serve it at casual family gatherings, elegant dinner parties, potlucks, or holiday celebrations. The presentation always impresses regardless of the setting.
Makes ahead beautifully – Unlike many desserts that must be served immediately, this White Chocolate Strawberry Raspberry Tiramisu actually improves after sitting overnight, making party planning stress-free.
Balances richness with freshness – The creamy white chocolate mascarpone layer provides indulgent richness while fresh berries add brightness and acidity, preventing that heavy, overly sweet feeling.

The mascarpone cheese creates an incredibly smooth texture that contrasts beautifully with the soft ladyfingers. White chocolate adds sweetness and depth without overwhelming the delicate berry flavors. Strawberries and raspberries contribute natural tartness and gorgeous color that makes every layer visually stunning.

Choosing the Right Ingredients for White Chocolate Strawberry Raspberry Tiramisu

The quality of your ingredients directly impacts the final result. Since this White Chocolate Strawberry Raspberry Tiramisu contains relatively few components, each one needs to shine.

Best Ingredients for This White Chocolate Strawberry Raspberry Tiramisu

Mascarpone cheese – This Italian cream cheese forms the foundation of authentic tiramisu. Look for genuine mascarpone rather than substitutes. It should be very soft, almost spreadable straight from the refrigerator, with a slightly sweet, buttery flavor. Avoid versions with stabilizers or gums listed prominently in ingredients.

White chocolate – Quality matters tremendously here. Choose real white chocolate containing cocoa butter, not white baking chips made with vegetable oils. Brands like Ghirardelli, Lindt, or Callebaut deliver smooth melting and rich flavor. Check that cocoa butter appears as the first or second ingredient.

Ladyfinger cookies (Savoiardi) – These dry, sponge-like Italian cookies absorb liquid perfectly without becoming mushy. Look for crisp, firm cookies in the bakery or international foods aisle. Avoid soft, cake-like ladyfingers which won’t hold their structure.

Fresh berries – Select firm, bright red strawberries without soft spots or white shoulders. Raspberries should be plump and dry, not leaking juice. Summer farmers’ markets offer the best flavor, but quality grocery store berries work beautifully too.

Heavy cream – Choose cream with at least 36% fat content for the best whipping results. Ultra-pasteurized cream works but fresh cream whips to a better texture.

Buying Tips for White Chocolate Strawberry Raspberry Tiramisu Ingredients

When shopping for your White Chocolate Strawberry Raspberry Tiramisu, smell your berries before purchasing. They should have a sweet, fruity aroma. Scentless berries often lack flavor. Press gently on strawberries they should feel firm but give slightly, not rock hard or mushy.

Purchase mascarpone cheese from the refrigerated specialty cheese section rather than with cream cheese. Check expiration dates and choose the freshest available. Some stores stock it near ricotta or in the Italian foods section.

For white chocolate, read ingredient labels carefully. Avoid products labeled “white chips” or “white morsels” which often contain palm oil instead of cocoa butter. The ingredient list should include cocoa butter, milk solids, sugar, and vanilla.

Ask your bakery department if they carry authentic Italian ladyfingers if you can’t find them on shelves. Many stores stock them but don’t display them prominently. The cookies should feel very dry and almost crispy, not soft.

Substitutions for White Chocolate Strawberry Raspberry Tiramisu

Mascarpone alternatives – In a pinch, blend 8 ounces of softened cream cheese with 1/4 cup heavy cream and 2 tablespoons sour cream. This approximates mascarpone’s texture and tang, though the flavor differs slightly.

Berry options – Swap raspberries for blackberries, blueberries, or sliced peaches. Use a single berry type or mix several for different flavor profiles. Frozen berries work during off-season but thaw and drain them completely to avoid excess moisture.

Ladyfinger replacements – Pound cake cut into fingers, soft vanilla wafer cookies, or even graham crackers can substitute, though texture and authenticity change. Adjust soaking time accordingly since these alternatives absorb liquid differently.

Dairy-free version – Use coconut cream in place of heavy cream and dairy-free cream cheese blended with coconut cream instead of mascarpone. Choose dairy-free white chocolate chips made with coconut oil.

Ingredients & Prep for White Chocolate Strawberry Raspberry Tiramisu

Proper preparation ensures your White Chocolate Strawberry Raspberry Tiramisu assembles smoothly and delivers perfect texture in every bite.

Essential Prep for White Chocolate Strawberry Raspberry Tiramisu

Tempering eggs – If using raw eggs (traditional method), bring them to room temperature first. Separate yolks carefully, ensuring no whites contaminate the yolks. For food safety, consider using pasteurized eggs or making an egg-free version using only whipped cream and mascarpone.

Melting white chocolate – Chop white chocolate finely for even melting. Use a double boiler or microwave in 15-second intervals at 50% power, stirring between each interval. Overheating causes white chocolate to seize and become grainy. Let melted chocolate cool to room temperature before incorporating into cream mixture.

Whipping cream properly – Chill your bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment helps cream reach stiff peaks faster. Beat heavy cream just until stiff peaks form—overbeating creates a grainy texture or even turns cream to butter.

Preparing berries – Wash strawberries and raspberries gently just before using. Pat completely dry with paper towels since excess moisture makes your White Chocolate Strawberry Raspberry Tiramisu soggy. Hull strawberries and slice them uniformly for even distribution. Leave raspberries whole.

Cream Mixture Ingredients for White Chocolate Strawberry Raspberry Tiramisu

6 ounces white chocolate, finely chopped
16 ounces mascarpone cheese, room temperature
2 cups heavy cream, cold
1/2 cup powdered sugar
2 teaspoons vanilla extract
Pinch of salt

Allow mascarpone to sit at room temperature for 30 minutes before starting. Cold mascarpone creates lumps that won’t smooth out completely. Sift powdered sugar to remove lumps that would create a grainy texture.

Berry Layer and Assembly Ingredients for White Chocolate Strawberry Raspberry Tiramisu

2 cups fresh strawberries, hulled and sliced
1 cup fresh raspberries
1/4 cup granulated sugar
2 tablespoons lemon juice
1 cup berry juice or lemonade for soaking
24-30 ladyfinger cookies
White chocolate shavings for garnish
Fresh mint leaves for garnish (optional)

Macerate half the berries by tossing with sugar and lemon juice, then letting them sit for 15-20 minutes. This draws out natural juices that flavor the soaking liquid. Reserve remaining berries for layering.

Pantry Staples for White Chocolate Strawberry Raspberry Tiramisu

Keep these items stocked for spontaneous White Chocolate Strawberry Raspberry Tiramisu creation:

Quality vanilla extract (not imitation)
Powdered sugar for sweetening without graininess
Granulated sugar for macerating fruit
Fresh lemon juice for brightening berry flavor
Salt to enhance sweetness and balance flavors

Step-by-Step Cooking Instructions for White Chocolate Strawberry Raspberry Tiramisu

Follow these detailed steps to create a flawless White Chocolate Strawberry Raspberry Tiramisu that rivals any Italian restaurant.

Pre-Cooking Prep for White Chocolate Strawberry Raspberry Tiramisu

Remove mascarpone cheese from refrigerator and let it sit at room temperature for 30 minutes until very soft. Hard, cold mascarpone won’t blend smoothly into the cream mixture and creates lumps.

Chill a large mixing bowl and beater attachments in the freezer for 10 minutes. Cold equipment helps cream whip faster and achieve better volume.

Melt white chocolate using your preferred method. If using a microwave, place chopped chocolate in a microwave-safe bowl and heat at 50% power for 15 seconds, stir, then repeat until just melted. Alternatively, create a double boiler by setting a heatproof bowl over a pot of barely simmering water, ensuring the bowl doesn’t touch the water. Stir constantly until melted. Set aside to cool to room temperature.

Prepare your berries by washing them gently and patting completely dry. Hull and slice strawberries into 1/4-inch slices. Place half the strawberries and half the raspberries in a bowl, toss with 1/4 cup sugar and 2 tablespoons lemon juice, then let sit for 15-20 minutes to macerate. This creates a flavorful syrup.

Strain the macerated berries, reserving the syrup. Combine this berry syrup with berry juice or lemonade to create your soaking liquid for the ladyfingers.

Cooking Method for White Chocolate Strawberry Raspberry Tiramisu

In your chilled bowl, whip cold heavy cream with an electric mixer on medium speed until it begins to thicken, about 1-2 minutes. Gradually add powdered sugar and continue beating until stiff peaks form, about 3-4 minutes total. Don’t overbeat or cream becomes grainy. Set aside.

In a separate large bowl, beat room-temperature mascarpone cheese with vanilla extract and a pinch of salt using an electric mixer on low speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.

Pour the cooled melted white chocolate into the mascarpone mixture and beat on low speed just until combined, about 30 seconds. The mixture should be smooth and uniform in color.

Gently fold the whipped cream into the mascarpone-white chocolate mixture using a rubber spatula. Use a folding motion cutting down through the center, sweeping across the bottom, and bringing the spatula up along the side rotating the bowl as you work. Fold just until no white streaks remain, being careful not to deflate the whipped cream. This creates the light, airy filling characteristic of excellent tiramisu.

Pour your berry soaking liquid into a shallow dish. Quickly dip each ladyfinger cookie into the liquid for just 1-2 seconds per side. The cookies should be moistened but not soggy. They’ll continue absorbing moisture as the White Chocolate Strawberry Raspberry Tiramisu sits.

Arrange a single layer of soaked ladyfingers in the bottom of a 9×13-inch dish or trifle bowl, trimming cookies as needed to fit snugly. You’ll use roughly 12-15 cookies for this layer.

Spread half of the white chocolate mascarpone cream over the ladyfinger layer, smoothing it into an even layer with an offset spatula or the back of a spoon.

Scatter half of the fresh strawberry slices and half the fresh raspberries over the cream layer, distributing them evenly for consistent berry flavor in every serving.

Repeat the layering process: dip remaining ladyfingers and arrange them over the berries, spread remaining cream mixture, then top with remaining fresh berries.

Doneness Check for White Chocolate Strawberry Raspberry Tiramisu

Unlike cooked desserts, your White Chocolate Strawberry Raspberry Tiramisu is “done” when properly assembled. Check that cream layers are smooth and even, berries are distributed evenly, and ladyfingers are moistened but still hold their shape.

Press gently on the surface it should feel creamy and soft, not watery or separated. If liquid pools at the edges, you’ve over-soaked the ladyfingers. While this won’t ruin the dessert, future batches should use a lighter hand with soaking.

The real test comes after chilling. A properly assembled White Chocolate Strawberry Raspberry Tiramisu should slice cleanly, with distinct layers visible and cream that’s thick enough to hold its shape while remaining luxuriously creamy.

Resting for White Chocolate Strawberry Raspberry Tiramisu

Cover your assembled White Chocolate Strawberry Raspberry Tiramisu tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours, though overnight (8-12 hours) is ideal.

This resting period allows flavors to meld beautifully. The ladyfingers soften to cake-like consistency, the white chocolate cream firms slightly, and berry juices infuse throughout the layers. The transformation from separate components to unified dessert happens during this crucial chilling time.

Before serving, let the White Chocolate Strawberry Raspberry Tiramisu sit at room temperature for 10-15 minutes. This slight warming brings out maximum flavor and creates the perfect creamy texture. Desserts served too cold taste muted compared to slightly chilled versions.

Just before presenting, garnish with white chocolate shavings created by running a vegetable peeler along the edge of a white chocolate bar. Add a few fresh mint leaves for color contrast and aromatic appeal.

Pro Tips for Perfect White Chocolate Strawberry Raspberry Tiramisu

Apply these expert techniques to elevate your White Chocolate Strawberry Raspberry Tiramisu from good to extraordinary.

Avoiding Common Mistakes in White Chocolate Strawberry Raspberry Tiramisu

Preventing soggy layers – The most common complaint about tiramisu is mushiness. Dip ladyfingers quickly—literally 1 second per side. They seem barely moistened when you layer them but continue absorbing liquid from the cream. If you’ve over-soaked, the dessert remains delicious but loses that ideal textural contrast.

Fixing separated cream – If your mascarpone mixture looks curdled or separated, it’s likely temperature-related. Mascarpone was too cold, or you added very warm melted chocolate. Prevent this by ensuring mascarpone reaches room temperature and chocolate cools completely before combining. If separation occurs, try beating in 1-2 tablespoons of additional cold heavy cream to re-emulsify.

Achieving smooth white chocolate – White chocolate seizes easily when overheated or when water droplets contact it. Ensure all equipment is completely dry. Heat gently, removing from heat before fully melted and stirring to finish melting with residual heat. If chocolate seizes into a grainy mass, whisk in vegetable oil one teaspoon at a time until smooth again.

Preventing watery berries – Pat washed berries completely dry before using. Excess water dilutes your cream and creates puddles. When macerating berries for syrup, strain them thoroughly, keeping that flavorful juice for soaking cookies but not layering soggy fruit into your dessert.

Tool Recommendations for White Chocolate Strawberry Raspberry Tiramisu

Electric mixer – While you can whip cream and beat mascarpone by hand, an electric mixer (stand or handheld) delivers better results with less effort. The consistent speed creates more stable whipped cream with better volume.

Offset spatula – This angled tool spreads cream layers smoothly and evenly without disturbing the layer beneath. The offset design keeps your knuckles above the working surface for better control.

Glass or ceramic dish – A clear trifle bowl showcases your beautiful layers for impressive presentation. A 9×13-inch glass baking dish works perfectly for family-style servings. Avoid metal pans which can react with acidic berries and affect flavor.

Fine grater or vegetable peeler – Create professional-looking white chocolate shavings for garnish. A Y-shaped peeler works beautifully on a slightly warm chocolate bar.

Storage & Reheating White Chocolate Strawberry Raspberry Tiramisu

Store your White Chocolate Strawberry Raspberry Tiramisu covered tightly in the refrigerator for up to 3 days. The dessert actually improves on day two as flavors continue melding, though berries begin losing their fresh appeal after day three.

This dessert doesn’t freeze well due to the fresh berries and cream-based filling, which separate and become watery upon thawing. Enjoy it fresh within the 3-day window for best quality.

If you need to transport your White Chocolate Strawberry Raspberry Tiramisu, keep it chilled in a cooler with ice packs. The cream can soften significantly in warm temperatures, affecting both food safety and texture.

For longer advance preparation, make the cream mixture up to 2 days ahead and store it separately in the refrigerator. Assemble the complete dessert 12-24 hours before serving for optimal texture and convenience.

Craving more dessert inspiration? Browse our complete collection at https://dishfoody.com/desserts/ where you’ll find everything from quick weeknight treats to show-stopping celebration cakes!

Flavor Variations for White Chocolate Strawberry Raspberry Tiramisu

Transform your White Chocolate Strawberry Raspberry Tiramisu with creative flavor twists that maintain the recipe’s essential character while exploring new taste territories.

Citrus Twist White Chocolate Strawberry Raspberry Tiramisu

Add the zest of one lemon and one orange to your mascarpone mixture for bright, sunny flavors that enhance berry sweetness. Replace half the berry soaking liquid with fresh orange juice. Garnish with candied citrus peel alongside white chocolate shavings. This variation tastes like summer sunshine in dessert form, perfect for brunch gatherings or afternoon garden parties.

Chocolate Lover’s White Chocolate Strawberry Raspberry Tiramisu

Create a marbled effect by swirling 2 tablespoons of cocoa powder into half the mascarpone cream before layering. Alternate spoonfuls of white and chocolate cream for visual appeal. Add dark chocolate shavings to your garnish alongside white chocolate. The combination of dark, white, and berry flavors creates sophisticated depth that chocolate enthusiasts adore.

Tropical White Chocolate Strawberry Raspberry Tiramisu

Substitute coconut cream for regular heavy cream and add 1/2 teaspoon coconut extract to your mascarpone mixture. Replace raspberries with fresh mango chunks or passion fruit pulp. Use coconut water or pineapple juice as your soaking liquid. Garnish with toasted coconut flakes. This tropical twist transports you to island beaches with every bite.

White Chocolate Strawberry Raspberry Tiramisu: Best Summer Recipe

Print Recipe

A luxurious no-bake tiramisu layered with white chocolate mascarpone cream, fresh strawberries and raspberries, and delicate ladyfingers a fruity, elegant twist on the classic dessert.

Author: ssam
Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 4 hrs 25 mins
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

Scale

1 cup white chocolate chips
1 cup heavy cream
16 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb fresh strawberries, sliced
1 cup fresh raspberries
1 package ladyfingers
1 cup milk or white chocolate liqueur (for dipping)
White chocolate shavings for garnish

Instructions

1. Melt white chocolate chips until smooth and let cool slightly.
2. Whip heavy cream until stiff peaks form.
3. In a separate bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
4. Mix melted white chocolate into mascarpone mixture.
5. Gently fold whipped cream into the mascarpone mixture.
6. Quickly dip ladyfingers into milk or liqueur.
7. Arrange a layer of dipped ladyfingers in the bottom of a dish.
8. Spread a layer of cream over ladyfingers.
9. Add a layer of strawberries and raspberries.
10. Repeat layers until ingredients are used, finishing with cream.
11. Garnish with berries and white chocolate shavings.
12. Refrigerate for at least 4 hours before serving.

Notes

Use very cold cream for best whipping results.
Do not oversoak the ladyfingers.
Best served within 24 hours for optimal texture.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 34g
Sodium: 180mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 7g
Cholesterol: 125mg

Keywords: white chocolate tiramisu, berry tiramisu, strawberry raspberry dessert, no bake tiramisu