Place the chopped white chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.

In a mixing bowl, add the room temperature mascarpone cheese. Pour in the melted white chocolate and stir with a wooden spoon or spatula until fully combined and creamy.

In a clean, dry bowl, add the cold heavy whipping cream (35%) and sugar. Whisk by hand or use an electric mixer until soft peaks form. Don’t overwhip, the texture should be smooth, not grainy.

Gently fold the whipped cream into the mascarpone and chocolate mixture using a spatula. Take your time and fold carefully to keep the mixture light and airy.

In a deep plate or shallow bowl, mix the warm milk with the sweetened condensed milk. This is your soaking mixture for the ladyfingers.

Quickly dip each ladyfinger into the milk mixture, then place them in a single layer at the bottom of a small square or loaf pan. Spread half of the mascarpone cream mixture on top. Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone cream.

Cover and refrigerate the tiramisu for at least 5 hours, or ideally overnight, to let it set properly and develop its flavor.

Once chilled, transfer some of the mascarpone mixture into a piping bag and decorate the top with a cute piped pattern. Sprinkle with desiccated coconut and add whole or crushed Raffaello truffles if you’d like.