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WHITE CHOCOLATE RASPBERRY TIRAMISU

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This luscious dessert layers raspberry-infused ladyfingers with a creamy mascarpone and white chocolate filling, topped with fresh raspberries and grated white chocolate. It’s a harmonious blend of sweetness and tartness that will impress your guests and delight your taste buds.

Ingredients

Scale

For the Raspberry Syrup:

  • 4 cups fresh or frozen raspberries
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

For the Mascarpone Filling:

  • 1½ cups heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ¾ cup raspberry syrup (from the recipe above)
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate, grated
  • Fresh raspberries, for garnish

Instructions

  • Prepare the Raspberry Syrup:
    • In a medium saucepan, combine the raspberries and water over medium-high heat.
    • Use a potato masher or fork to crush the berries as they heat.
    • Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer for about 2 minutes.
    • Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much juice as possible; discard the seeds.
    • Return the raspberry juice to the saucepan, add the sugar and lemon juice, and bring to a boil.
    • Simmer for about 4-5 minutes until slightly reduced.
    • Remove from heat and chill in the refrigerator until completely cool.
  • Prepare the Mascarpone Filling:
    • In a chilled mixing bowl, whip the heavy cream until stiff peaks form; set aside.
    • In another bowl, beat the mascarpone cheese, sugar, ¾ cup of the cooled raspberry syrup, and vanilla extract until smooth and well combined.
    • Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
  • Assemble the Tiramisu:
    • Quickly dip each ladyfinger into the remaining raspberry syrup, ensuring they are soaked but not soggy.
    • Arrange a layer of soaked ladyfingers in the bottom of an 8-inch square dish.
    • Spread half of the mascarpone filling over the ladyfingers.
    • Sprinkle half of the grated white chocolate over the filling.
    • Repeat the layers with the remaining ladyfingers, mascarpone filling, and grated white chocolate.
  • Chill and Serve:
    • Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
    • Before serving, garnish with fresh raspberries and a final sprinkle of grated white chocolate.

Notes

  • For a non-alcoholic version, you can omit any liqueur and use the raspberry syrup exclusively for soaking the ladyfingers.
  • Ensure the raspberry syrup is completely cooled before assembling to maintain the texture of the mascarpone filling.
  • This dessert can be made a day in advance, making it convenient for entertaining.

Find it online: https://recipe.newsvks.com/white-chocolate-raspberry-tiramisu/