White Chocolate Raspberry Tiramisu
A delightful twist on the classic Italian dessert, combining creamy mascarpone with tart raspberries and sweet white chocolate, perfect for special occasions.
Ingredients
For the Raspberry Syrup
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar (divided) ½ cup for syrup, ¼ cup for filling
- 1 tablespoon lemon juice
For the Filling and Assembly
- 1 ½ cups heavy cream Ensure it's cold
- 16 ounces mascarpone cheese
- ¾ cup raspberry syrup From the recipe above
- 1 teaspoon vanilla
- 1 package Savoiardi ladyfingers (7 oz, about 24)
- 1 ounce good-quality white chocolate For garnish
Instructions
Make the Raspberry Syrup
- In a saucepan, combine the raspberries, water, ½ cup of granulated sugar, and lemon juice.
- Cook the mixture over medium heat until the raspberries break down and release their juices, about 10-15 minutes.
- Strain the mixture through a fine-mesh sieve to remove the seeds, then set it aside to cool and thicken.
Make the Filling
- In a large bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine the mascarpone cheese, the remaining ¼ cup of granulated sugar, and vanilla. Mix until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble Tiramisu
- Dip each Savoiardi ladyfinger in the raspberry syrup for just a second, ensuring not to soak them too long.
- Lay the soaked ladyfingers in a single layer at the bottom of a rectangular dish.
- Spread half of the mascarpone filling over the ladyfingers, followed by half of the remaining raspberry syrup.
- Repeat the layers: a second layer of dipped ladyfingers, the rest of the mascarpone filling, and drizzle the remaining raspberry syrup on top.
- Garnish the top with grated white chocolate for an extra touch of elegance.
Notes
Chill in the refrigerator for at least 4 hours, or overnight for better flavor melding. Store leftovers covered in the refrigerator for up to 3 days.