No coffee? no problem, this raspberry tiramisu is absolutely divine

This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
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Some of our favorite recipes come from leftovers… and this Raspberry White Chocolate Tiramisu is exactly that.

We had raspberries that needed using, a bit of mascarpone from another recipe, and just enough white chocolate sitting in the pantry to turn it into something completely different. What came out of it was this creamy, layered raspberry white chocolate tiramisu that feels like a restaurant dessert but takes almost no effort.

It’s a fresh twist on a classic raspberry tiramisu, skipping the coffee and leaning into bright fruit and silky cream instead. The result is light, rich, and honestly one of those desserts you end up making again the same week.

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Love easy desserts that look fancy but take almost no effort?

Save these Raspberry White Chocolate Tiramisu Cups for later! This no bake tiramisu dessert is layered with creamy mascarpone, sweet white chocolate, and fresh raspberry flavor for the perfect balance of rich and refreshing.

Perfect for:

no bake summer desserts
quick dessert cups for guests
easy tiramisu without coffee
make-ahead party desserts

📌 Pin it now so you always have a go-to raspberry tiramisu recipe ready to impress!

Ingredients

1 cup raspberries
Drizzle of honey
1 cup heavy cream
1 cup white chocolate chips
Splash of vanilla
1 1/2 cup mascarpone
1 cup high-protein Greek yogurt
Ladyfingers (used dry)

Directions

Raspberry Cream Layer

In a saucepan, combine the raspberries, honey, and cream. Let everything simmer gently for about 10 minutes, stirring occasionally as the raspberries break down.

For a smoother texture, use an immersion blender. If you prefer a bit of texture, a whisk works perfectly.

White Chocolate Mixture

Remove the mixture from heat and add the white chocolate chips and vanilla. Stir or blend until completely melted and smooth.

Finish the Filling

Add the vanilla, mascarpone and Greek yogurt. Mix until fully combined and silky. The texture should be thick, creamy, and almost mousse-like.

Assemble the Tiramisu Cups

In your serving glasses or bowls, layer:

Dry ladyfingers
Raspberry white chocolate filling

Repeat the layers until filled.

Do not soak the ladyfingers. They soften perfectly in the fridge.

Chill

Refrigerate for 1 to 4 hours to allow the layers to set.

Before serving, top with whipped cream and a couple of fresh raspberries.

FAQ

Can you make tiramisu without coffee?

Yes. This raspberry white chocolate tiramisu skips coffee entirely, making it lighter and more fruit-forward while still keeping the classic layered texture.

Is this a traditional tiramisu?

No, this is a raspberry tiramisu variation. Traditional tiramisu uses espresso and cocoa, while this version uses raspberry and white chocolate.

Why are the ladyfingers added dry?

The cream layer softens them as the dessert chills, giving you the perfect texture without needing to dip them.

Is this a no bake tiramisu?

Yes, this is a fully no bake dessert that sets in the fridge.

How to Store It

Store covered in the fridge for up to 3 days. The texture will soften slightly over time, but the flavor stays rich and balanced.

Loved this one? Try these:

How To Make: Chocolate Raspberry Mascarpone Mousse Pots

How to Make Brandy & Caramelized Peach Tiramisu

If you’re anything like us, you’re always looking for easy desserts that actually feel worth making.

We share simple, no bake recipes, cozy treats, and the kind of desserts you can throw together without overthinking it. A lot of them start just like this one too, from ingredients we already had sitting in the kitchen.

If you want more recipes like this raspberry white chocolate tiramisu, you can join our newsletter and we’ll send them straight to you.

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The Final Spoonful

This is one of those recipes that feels a little accidental in the best way.

It started as a way to use up ingredients and turned into something we now make on purpose. It’s simple, it’s creamy, and it somehow always feels like more effort went into it than actually did.

If you make it, let me know how you serve yours. We went with martini glasses, but I’m sure you could get creative!

With love,

Sidney & Thomas

Sidney & Thomas Johnson-Quesnelle