Description
A delightful twist on classic tiramisu, this White Chocolate Raspberry Tiramisu layers tangy raspberry syrup-soaked ladyfingers with rich mascarpone and whipped cream filling, topped with luscious white chocolate for an elegant and refreshing dessert perfect for any occasion.
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Filling
- 1½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from recipe above)
- 1 teaspoon vanilla extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)
- 1 ounce good-quality white chocolate (such as Lindt)
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
- Strain the Berries: Remove from heat and pour the berry mixture into a fine-mesh strainer over a glass measuring cup. Press with the back of a ladle or spoon to extract as much juice as possible, discarding seeds.
- Reduce the Syrup: Return the strained juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate to chill completely.
- Prepare the Whipped Cream: Using a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
- Make the Mascarpone Filling: Replace the whisk with the paddle attachment on the mixer. Add mascarpone cheese, sugar, raspberry syrup (¾ cup), and vanilla extract to the bowl. Beat on high until combined. Add about one cup of whipped cream and mix until incorporated. Gently fold in the remaining whipped cream.
- Dip Ladyfingers: Quickly dip each ladyfinger in the raspberry syrup — soak but do not let them get soggy. Lay them in two even rows (six per row) along the bottom of an 8-inch square dish.
- First Layer: Spread half of the mascarpone filling evenly over the ladyfingers. Using a zester or microplane, grate half of the white chocolate on top of the filling.
- Second Ladyfinger Layer: Dip more ladyfingers in raspberry syrup as before and arrange another layer on top of the white chocolate.
- Second Filling Layer: Spread half of the remaining mascarpone filling over this second ladyfinger layer.
- Pipe Remaining Filling and Top: Transfer the remaining filling to a pastry bag with a large round tip or a gallon-size ziplock bag with a corner cut off. Pipe the filling evenly over the tiramisu and grate the rest of the white chocolate on top.
- Chill: Cover the dessert tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the tiramisu set.
Notes
- Use fresh raspberries for best flavor, but frozen raspberries work well too.
- Be careful not to soak the ladyfingers too long to avoid sogginess.
- The dessert improves with longer chilling, ideally overnight.
- Use a good quality white chocolate for best melting and flavor.
- This dessert is best served chilled and eaten within 2 days.
