Why Make This Recipe
White Chocolate Raspberry Tiramisu is a delightful dessert that combines the rich creaminess of mascarpone with the refreshing taste of raspberries and the sweetness of white chocolate. This treat is perfect for celebrations, special occasions, or simply to enjoy after a meal. Its layered texture and vibrant colors make it appealing to the eyes and the palate. You will love how easy it is to prepare, and your friends and family will be amazed by the wonderful flavors!
How to Make White Chocolate Raspberry Tiramisu
Ingredients:
- 4 cups raspberries (fresh or frozen): Bursting with natural sweetness and a hint of tartness, raspberries form the foundation of this syrup.
- ½ cup water: Aiding in extracting the juices and creating a pourable consistency.
- ¾ cup granulated sugar: Balances the tartness of the raspberries and thickens the syrup.
- 1 tablespoon lemon juice: Enhances the raspberry flavor while adding a fresh citrusy kick.
- 1 ½ cups heavy cream: Whipped to stiff peaks for a light, airy texture.
- 16 ounces mascarpone cheese: Rich and creamy, mascarpone gives the filling its signature silkiness.
- ¾ cup granulated sugar: Sweetens the mascarpone filling just enough without overpowering the flavors.
- ¾ cup raspberry syrup: Infuses the mascarpone with a subtle raspberry tang.
- 1 teaspoon vanilla extract: Adds depth to the filling with its warm, sweet aroma.
- 1 (7 oz) package Savoiardi ladyfingers (about 24): Light and crisp, these sponge biscuits absorb the raspberry syrup beautifully without becoming soggy.
- 1 ounce white chocolate (grated): Creamy and sweet, the grated chocolate layers add texture and a touch of indulgence.
Directions:
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Make the Raspberry Syrup: In a saucepan, combine raspberries, water, sugar, and lemon juice. Heat over medium heat until the raspberries break down. Stir and cook until the mixture thickens. Strain the syrup through a fine mesh to remove seeds and set aside to cool.
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Prepare the Mascarpone Filling: In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, combine mascarpone cheese, sugar, raspberry syrup, and vanilla extract. Gently fold the whipped cream into the mascarpone mixture until well blended.
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Assemble the Tiramisu: Dip each ladyfinger briefly into the raspberry syrup, then layer them in a dish. Spread half of the mascarpone filling over the ladyfingers. Add another layer of dipped ladyfingers and finish with the remaining mascarpone filling. Top with grated white chocolate.
How to Serve White Chocolate Raspberry Tiramisu
To serve, chill the tiramisu in the refrigerator for at least 4 hours to allow the flavors to meld. Cut into squares and plate each serving. You can garnish with fresh raspberries or a sprinkle of grated white chocolate for an extra touch. A scoop of vanilla ice cream on the side can complement this dessert beautifully.
How to Store White Chocolate Raspberry Tiramisu
Store the tiramisu in an airtight container in the refrigerator. It can be kept for up to 3 days. Make sure to cover the top to prevent it from absorbing any odors from the fridge.
Tips to Make White Chocolate Raspberry Tiramisu
- Use fresh raspberries for the best flavor, but frozen ones work well too.
- Do not soak the ladyfingers too long in the syrup; a quick dip is enough to keep them crisp.
- If you want a stronger raspberry flavor, adjust the amount of raspberry syrup in the mascarpone filling.
Variation
You can add a layer of chocolate ganache for a richer dessert. Simply melt 2 ounces of dark chocolate with ½ cup of heavy cream and let it cool before adding it as a layer.
FAQs
Q: Can I make this dessert a day in advance?
A: Yes, making it a day ahead can actually enhance the flavors as they meld together.
Q: Can I use regular chocolate instead of white chocolate?
A: Yes, you can use dark or milk chocolate for a different flavor twist.
Q: Is there a non-dairy option for mascarpone?
A: You can use a dairy-free cream cheese alternative and mix it with whipped coconut cream for a non-dairy version.
White Chocolate Raspberry Tiramisu
Ingredients
For the Raspberry Syrup
- 4 cups raspberries (fresh or frozen) Bursting with natural sweetness and a hint of tartness.
- ½ cup water Aiding in extracting the juices.
- ¾ cup granulated sugar Balances tartness and thickens the syrup.
- 1 tablespoon lemon juice Enhances raspberry flavor with a citrusy kick.
For the Mascarpone Filling
- 1 ½ cups heavy cream Whipped to stiff peaks for a light texture.
- 16 ounces mascarpone cheese Rich and creamy for a silkiness in the filling.
- ¾ cup granulated sugar Sweetens the filling without overpowering.
- ¾ cup raspberry syrup Infuses the mascarpone with raspberry tang.
- 1 teaspoon vanilla extract Adds depth to the filling.
For the Assembly
- 1 package Savoiardi ladyfingers (about 24) Light and crisp, absorb syrup without sogginess.
- 1 ounce white chocolate (grated) Adds texture and indulgence.
Instructions
Make the Raspberry Syrup
- In a saucepan, combine raspberries, water, sugar, and lemon juice. Heat over medium heat until raspberries break down. Stir and cook until the mixture thickens.
- Strain the syrup through a fine mesh to remove seeds and set aside to cool.
Prepare the Mascarpone Filling
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine mascarpone cheese, sugar, raspberry syrup, and vanilla extract. Gently fold in the whipped cream until well blended.
Assemble the Tiramisu
- Dip each ladyfinger briefly into the raspberry syrup, then layer them in a dish.
- Spread half of the mascarpone filling over the ladyfingers.
- Add another layer of dipped ladyfingers and finish with the remaining mascarpone filling. Top with grated white chocolate.
