Indulge in a delightful twist on classic tiramisu with this White Chocolate Raspberry Pistachio Tiramisu!

1. Prepare the raspberry layer: In a small saucepan, heat the raspberries and sugar over medium heat, stirring occasionally until the berries soften and break down. You can also add lemon juice for a citrusy kick. Once it reaches a jam-like consistency, remove from heat and set aside to cool.
2. Make the tiramisu cream: In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Once combined, fold in the melted and cooled white chocolate until smooth and creamy.
3. Assemble the tiramisu: In a shallow dish or individual serving glasses, mix the coffee (and optional coffee liqueur) together. Quickly dip each ladyfinger into the coffee mixture and line the bottom of your dish. Spread a layer of raspberry jam over the ladyfingers, then top with a layer of the white chocolate mascarpone cream. Repeat the layers until your dish is full, finishing with a layer of cream on top.
4. Chill the tiramisu: Cover the tiramisu and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld and the tiramisu to firm up.
5. Garnish and serve: Before serving, sprinkle chopped pistachios over the top, along with fresh raspberries and a few white chocolate shavings for an extra touch of indulgence.

This White Chocolate Raspberry Pistachio Tiramisu will surely be a showstopper at any occasion, with layers of creamy, fruity, and nutty flavors. How do you feel about a little drizzle of raspberry sauce or extra pistachio crumbs on top for an extra layer of flavor?