Creamy White Chocolate Tiramisu

Creamy White Chocolate Tiramisu is an even more indulgent variation on the classic coffee tiramisu, one of the world's most beloved desserts. We've added a generous drizzle of melted white chocolate to the soft cream of whipped egg yolks and mascarpone, giving the dessert a sweet note and a creamy, enveloping texture, sure to delight both adults and children. Served in elegant and refined single-serving glasses, it's the perfect way to end a Sunday family lunch or a special dinner with friends.

Making it at home isn't difficult at all: first of all, we recommend using organic, very fresh eggs, between day 1 and day 6 after being laid; otherwise, you can pasteurize them or use pre-pasteurized yolks and egg whites (you can find them in the refrigerated section of the supermarket). Once melted, the white chocolate should be allowed to cool before adding it to the mascarpone cream, and the egg whites, beaten until stiff with an electric whisk, should be gently incorporated, using bottom-up movements.

In our version, we added grated white chocolate and a few curls to the center to garnish the surface of the dessert, but you can also add some berries and a few mint leaves, ideal for toning down the extreme sweetness of the white chocolate.

What is White Chocolate Tiramisu?

Tiramisù—literally “pick me up” in Italian dialect—emerged relatively recently, in the late 1960s or early 1970s, at Le Beccherie in Treviso, Italy, where pastry chef Roberto “Loli” Linguanotto and restaurateur Alba Campeol first layered mascarpone, eggs, sugar, coffee‑dipped ladyfingers, and cocoa into the now‑classic dessert. Though legends abound—ranging from centuries‑old zabaglione influences to restorative peasant snacks like “sbatudin”—this version became codified and popularized abroad during the 1980s wave of Northern Italian cuisine in the U.S., London, and Germany.

The white‑chocolate variant emerged later as a modern twist—infusing melted white chocolate into the mascarpone cream for an elevated sweetness and velvety texture that complements the espresso‑soaked layers. In the United States, white chocolate itself gained traction in the 1980s—thanks to innovations like a white‑chocolate mousse served in New York in 1977 and widespread marketing of products such as Nestlé’s Alpine White bar in 1984—making white‑chocolate tiramisù a fitting and fashionable evolution of the original dessert.

Pro Tips for The Best White Chocolate Tiramisu

• Choose real white chocolate with cocoa butter (not just sugar and palm oil). This enhances the cream’s smoothness and balances the sweetness.
• Use a double boiler or low microwave heat to melt the chocolate. Overheating can cause separation or grainy texture.
• Before folding it into mascarpone or cream, allow the melted chocolate to cool to lukewarm. This prevents curdling or texture issues.
• Dip each savoiardo biscuit just 1–2 seconds in coffee (or coffee + milk) to prevent sogginess. They’ll soften as the dessert chills.

Are There Raw Eggs in This White Chocolate Tiramisu?

Yes, traditional versions do include raw eggs, typically using both yolks (to create a rich, custard-like base) and sometimes whipped whites (for lightness). The egg yolks are usually beaten with sugar until creamy, then combined with mascarpone and melted white chocolate. However, they are not cooked, which is why this dessert is often made with pasteurized eggs for safety. If you're concerned about raw eggs, you can:

• Use pasteurized eggs (available in many supermarkets),
• Or opt for a no-egg version that relies solely on whipped cream and mascarpone for the base.

What Else Can I Add to This Tiramisu?

You can enhance white chocolate tiramisu with fresh fruits like raspberries, strawberries, or mango to balance its sweetness with a tart or tropical twist. For added texture, mix in white chocolate chips or layer with crushed biscotti or toasted nuts.

Flavor depth can be achieved with liqueurs such as Amaretto or Baileys, or a touch of vanilla bean paste. A sprinkle of dark chocolate shavings or a dusting of cocoa also adds contrast, while citrus zest like lemon or orange can brighten the cream. For a refined finish, consider garnishing with mint leaves or a hint of lavender sugar.

Can I Skip The Coffee in This Tiramisu?

Yes, you can skip the coffee in white chocolate tiramisu, especially if you're making it for kids or those who don’t enjoy coffee. Instead, soak the ladyfingers in alternatives like warm milk, white chocolate milk, or even a flavored syrup such as vanilla or almond.

Fruit juices—like orange or raspberry—can also work well, creating a fresh, fruity twist that pairs beautifully with the creamy white chocolate layers.

Can I Make One Big Tiramisu Instead of Single-Serving Cups?

Absolutely! You can make one large white chocolate tiramisu instead of individual portions. Simply use a deep rectangular or square dish (like a 9×13-inch pan) and layer the soaked ladyfingers and cream as usual. A larger format not only saves time but also allows the flavors to meld beautifully as it chills. Just be sure to refrigerate it for at least 6 hours—or overnight—for the best texture and flavor.

Can I Make It Ahead of Time?

Yes! In fact, preparing it a day in advance enhances the flavor and texture, allowing the layers to set beautifully and the ladyfingers to fully absorb the cream. You can make it up to 24–48 hours ahead and keep it covered in the refrigerator. Just add any fresh fruit or final garnishes right before serving to keep them looking and tasting fresh.

Does It Freeze Well?

White chocolate tiramisu can be frozen, but with a few caveats. While the mascarpone and cream mixture generally holds up well, freezing can slightly alter the texture, making it less smooth after thawing. To freeze, wrap the tiramisu tightly in plastic wrap and foil, then store it for up to 1 month.

Thaw it slowly in the refrigerator overnight before serving. However, avoid freezing if it includes fresh fruits or delicate toppings, as these can become mushy or watery.

How to Store Any Leftovers

To store leftover white chocolate tiramisu, cover it tightly with plastic wrap or transfer it to an airtight container, then refrigerate. It will stay fresh for up to 3–4 days. Keep it chilled at all times, as it contains dairy and potentially raw eggs. For best texture, avoid repeated temperature changes, and only slice what you plan to eat.

How to Make White Chocolate Tiramisu

Separate the yolks from the whites.

Add the sugar to the egg whites with a pinch of salt and whisk until stiff.

Combine the mascarpone with the lightly beaten egg yolks.

Beat the egg yolks and mascarpone with an electric whisk until the mixture is fluffy and free of lumps.

Pour in the now cooled melted white chocolate.

Mix with an electric whisk to best combine the mascarpone and white chocolate cream.

Start adding the whipped egg whites, a little at a time.

Incorporate the egg whites with a spatula using delicate movements from the bottom upwards so as not to deflate the mixture.

Pour the coffee into a bowl and have everything you need to make the white chocolate tiramisu at hand.

Put a generous spoonful of cream into the single-serving glasses.

Soak the ladyfingers broken in half in the coffee and place them on the mascarpone and white chocolate cream.

Cover with a generous layer of cream.

Make the second layer of ladyfingers soaked in coffee.

Cover with the cream and level the surface with a spatula or a smooth-bladed knife.

Sprinkle the surface of the tiramisu with grated white chocolate.

Garnish the tiramisu with some white chocolate curls placed in the center. Refrigerate the white chocolate tiramisu for at least 2 hours before serving.

Enjoy!