Transform a classic Italian dessert into a luscious and fruity masterpiece with this White Chocolate Raspberry Tiramisu. Layers of delicate ladyfingers soaked in homemade raspberry syrup, paired with a creamy mascarpone filling, make this dessert a showstopper. Finished with shavings of white chocolate, this tiramisu is a sophisticated treat that’s perfect for holidays, gatherings, or simply when you’re craving something extraordinary!
Ingredients:
Raspberry Syrup:
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ 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 (e.g., Lindt)
Instructions:
- Prepare the Raspberry Syrup: In a medium saucepan, combine raspberries, water, and sugar. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 10 minutes, mashing the raspberries to release their juices. Strain the mixture through a fine mesh sieve into a bowl, discarding the seeds. Stir in the lemon juice and let the syrup cool completely.
- Make the Mascarpone Filling: In a large mixing bowl, whip the heavy cream to soft peaks. Set aside. In another bowl, beat the mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and well combined. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy filling.
- Assemble the Tiramisu: Dip each ladyfinger briefly into the cooled raspberry syrup, ensuring they are coated but not soggy. Arrange a single layer of syrup-dipped ladyfingers in the bottom of a 9×9-inch dish or similar serving dish. Spread half of the mascarpone filling evenly over the ladyfingers. Repeat the layers with the remaining ladyfingers and mascarpone filling.
- Decorate with White Chocolate : Grate or shave the white chocolate over the top layer of mascarpone filling to garnish.
- Chill and Serve: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Serve chilled, slicing into squares or scooping into dessert dishes.
Conclusion:
This White Chocolate Raspberry Tiramisu is a dessert that balances elegance and indulgence. The tangy raspberry syrup complements the creamy mascarpone filling, while the white chocolate adds a touch of decadence. It’s a no-bake masterpiece that’s easy to make yet sophisticated enough to impress any crowd. Perfect for entertaining or treating yourself to something special!
Elegant White Chocolate Raspberry Tiramisu
A fruity twist on a classic tiramisu, featuringraspberry-soaked ladyfingers layered with mascarpone cream and topped withwhite chocolate. This no-bake dessert is light, creamy, and irresistiblydelicious.
Ingredients
Raspberry Syrup:
- 4 cups raspberries fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ 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 e.g., Lindt
Instructions
- Prepare the Raspberry Syrup: In a medium saucepan, combine raspberries, water, and sugar. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 10 minutes, mashing the raspberries to release their juices. Strain the mixture through a fine mesh sieve into a bowl, discarding the seeds. Stir in the lemon juice and let the syrup cool completely.
- Make the Mascarpone Filling: In a large mixing bowl, whip the heavy cream to soft peaks. Set aside. In another bowl, beat the mascarpone cheese, sugar, raspberry syrup, and vanilla extract until smooth and well combined. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy filling.
- Assemble the Tiramisu: Dip each ladyfinger briefly into the cooled raspberry syrup, ensuring they are coated but not soggy. Arrange a single layer of syrup-dipped ladyfingers in the bottom of a 9×9-inch dish or similar serving dish. Spread half of the mascarpone filling evenly over the ladyfingers. Repeat the layers with the remaining ladyfingers and mascarpone filling.
- Decorate with White Chocolate : Grate or shave the white chocolate over the top layer of mascarpone filling to garnish.
- Chill and Serve: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Serve chilled, slicing into squares or scooping into dessert dishes.
