White Chocolate Raspberry Tiramisu
A delightful layered dessert combining rich mascarpone, tart raspberries, and creamy white chocolate, perfect for any celebration.
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.
Notes
Chill the tiramisu for at least 4 hours to allow flavors to meld. Store in an airtight container in the refrigerator for up to 3 days. Use fresh raspberries for the best flavor, and do not soak ladyfingers too long in the syrup.