White Chocolate Raspberry Tiramisu (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
4 cups raspberries (fresh or frozen)
02 -
½ cup water
03 -
¾ cup granulated sugar
04 -
1 tablespoon lemon juice
→ Mascarpone Filling
05 -
1 ½ cups heavy cream
06 -
16 ounces mascarpone cheese
07 -
¾ cup granulated sugar
08 -
¾ cup raspberry syrup
09 -
1 teaspoon vanilla extract
→ Assembly
10 -
1 (7 oz) package of Savoiardi ladyfingers (about 24)
11 -
1 ounce white chocolate, grated
# Instructions:
01 -
Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Strain the mixture through a fine-mesh strainer, pressing the berry pulp to extract juice. Return the juice to the saucepan, add sugar and lemon juice, and simmer until thickened, approximately 4–5 minutes. Chill completely before use.
02 -
Whip heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer to a separate bowl. Replace the whisk with the paddle attachment and beat mascarpone cheese, sugar, raspberry syrup, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture. Chill until needed.
03 -
Dip each ladyfinger in the cooled raspberry syrup, ensuring complete but not excessive soaking. Arrange a single layer in an 8-inch square dish. Spread half the mascarpone filling over the ladyfingers, smoothing with a spatula. Grate half of the white chocolate over the filling. Repeat with another layer of syrup-soaked ladyfingers and the remaining mascarpone filling. Finish the top layer using a pastry bag for decoration and grate the remaining white chocolate over the top. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
# Notes:
01 -
Ensure the raspberry syrup is fully cooled before assembly to prevent melting the mascarpone filling.
02 -
For optimal texture and flavor, chill the tiramisu overnight before serving.
03 -
Ladyfingers should be soaked enough to absorb the syrup but not become overly saturated.