Description
Indulge in the decadent flavors of White Chocolate Raspberry Tiramisu, a twist on the classic Italian dessert. Layers of raspberry-soaked ladyfingers, a creamy mascarpone filling, and a touch of white chocolate make this dessert an impressive treat for any occasion. Perfect for dinner parties or as a special dessert for yourself, this no-bake tiramisu is easy to make and absolutely delicious.
Ingredients
For the Raspberry Syrup:
4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar
1 tablespoon lemon juice
For the Mascarpone Filling:
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar
¾ cup raspberry syrup
1 teaspoon vanilla extract
For Assembly:
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce white chocolate (grated)
Instructions
- Make the Raspberry Syrup:
- In a medium saucepan, combine raspberries and water. Mash the berries to release their juices.
- Strain the mixture through a fine-mesh strainer into a measuring cup, pressing the pulp with the back of a spoon to extract all juice.
- Return the strained juice to the saucepan, then add sugar and lemon juice. Simmer for 4-5 minutes until the syrup thickens slightly.
- Let the syrup cool completely before using.
- Prepare the Mascarpone Filling:
- In a stand mixer, whip the heavy cream until stiff peaks form. Set aside.
- In the same mixer, beat mascarpone cheese, sugar, raspberry syrup, and vanilla until smooth.
- Gently fold in the whipped cream, creating a light, mousse-like texture. Chill until ready to assemble.
- Assemble the Tiramisu:
- Briefly dip each ladyfinger into the cooled raspberry syrup, ensuring it is soaked but not overly saturated. Arrange a layer of soaked ladyfingers in an 8-inch square dish.
- Spread half of the mascarpone filling over the ladyfingers and grate half of the white chocolate on top.
- Add another layer of soaked ladyfingers, then top with the remaining mascarpone filling. Pipe the top layer for a decorative finish and grate the remaining white chocolate over the top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Notes
- No Mascarpone? Substitute with cream cheese for a tangier flavor.
- No Fresh Raspberries? Frozen raspberries work fine for the syrup.
- Extra Decoration: Add fresh raspberries, extra raspberry syrup, or edible flowers for an elegant finish.
- Chocolate Lovers: Add a layer of dark or milk chocolate between the mascarpone layers for a richer twist.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian, Mediterranean
