Description
This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of raspberry syrup-soaked ladyfingers, creamy mascarpone filling, and luxurious white chocolate. The fresh raspberry syrup adds a tart and sweet flavor that complements the rich mascarpone and fluffy whipped cream, creating a refreshing and indulgent treat 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
- 1 ½ 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)
- 1 ounce good-quality white chocolate (e.g., Lindt)
Instructions
- Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries. Bring to a simmer, then reduce to medium-low and simmer for about 2 minutes.
- Strain the Juice: Remove from heat and pour into a fine-mesh strainer over a glass measuring cup. Press with a ladle or spoon to extract as much juice as possible and discard the seeds.
- Reduce the Syrup: Return the 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 cool completely.
- Whip the Cream: Using a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer to a bowl and set aside.
- Prepare Mascarpone Mixture: Replace the whisk with a paddle attachment on the mixer. Add mascarpone cheese, sugar, ¾ cup of raspberry syrup, and vanilla. Beat on high until combined thoroughly.
- Combine Cream and Mascarpone: Add about one cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.
- Layer Ladyfingers: Dip each ladyfinger briefly into raspberry syrup until soaked but not soggy. Lay them in two neat rows of six in an 8-inch square dish to form the first layer.
- First Filling Layer: Spread half of the mascarpone filling over the ladyfingers. Using a microplane or grater, grate half of the white chocolate evenly over the filling.
- Second Ladyfinger Layer: Soak another layer of ladyfingers in raspberry syrup and place over the white chocolate layer.
- Final Filling and Decoration: Spread half of the remaining filling on top. Transfer the rest of the filling to a pastry bag fitted with a large tip and pipe it evenly over the top. Grate the remaining white chocolate over the filling.
- Chill to Set: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the dessert set.
Notes
- Ensure ladyfingers are soaked briefly in syrup to avoid sogginess and maintain texture.
- For best flavor, use fresh raspberries, but frozen can be used if thawed and drained.
- The dessert is best enjoyed after chilling overnight to develop full flavors.
- Use a sharp microplane or fine grater for white chocolate to distribute it evenly.
- This dessert should be stored covered in the refrigerator and consumed within 2-3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: white chocolate raspberry tiramisu, tiramisu dessert, raspberry syrup tiramisu, mascarpone dessert, no-bake tiramisu
