Description
Creamy white chocolate raspberry tiramisu blends Italian dessert traditions with luxurious flavors. Layers of mascarpone, delicate ladyfingers, and fresh raspberries create a sophisticated treat you’ll savor with pure delight.
Ingredients
Scale
- 16 oz (454 g) mascarpone cheese
- 1.5 cups (360 ml) heavy cream
- 4 cups (500 g) raspberries, fresh or frozen
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1.5 cups (300 g) granulated sugar
- 1 oz (28 g) good-quality white chocolate (such as Lindt)
- 0.75 cups (180 ml) raspberry syrup
- 0.5 cups (120 ml) water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Raspberry Syrup Preparation: Crush raspberries in a saucepan over medium-high heat with water, simmering briefly. Strain through a fine-mesh strainer, extracting maximum juice by pressing with a ladle.
- Syrup Reduction: Return extracted juice to the pan, add granulated sugar and lemon juice. Boil and reduce until slightly thickened, then completely chill in the refrigerator to develop intense flavor.
- Cream Whipping: Whip heavy cream until stiff peaks form using a stand mixer with a whisk attachment. Transfer to a separate bowl and clean the mixer bowl.
- Mascarpone Filling Creation: Switch to paddle attachment and combine mascarpone cheese, granulated sugar, raspberry syrup, and vanilla extract. Beat on high speed until smooth.
- Cream Integration: Gently fold whipped cream into the mascarpone mixture, maintaining volume and creating a light, airy filling.
- Ladyfinger Layering: Briefly dip ladyfingers into remaining raspberry syrup, ensuring even moisture without oversaturation. Arrange first layer evenly in an 20-centimeter square dish.
- First Filling Layer: Spread half of the mascarpone mixture over ladyfingers, creating an even surface. Grate white chocolate generously across the layer.
- Second Ladyfinger Layer: Add another layer of syrup-soaked ladyfingers atop the first filling.
- Final Assembly: Apply remaining mascarpone filling, completely covering the ladyfingers. Use a piping bag with a large round tip to create decorative surface patterns.
- Finishing Touches: Garnish with remaining grated white chocolate. Cover securely with plastic wrap and refrigerate for minimum 6 hours, preferably overnight, to allow flavors to fully develop and set.
Notes
- Raspberry Syrup Intensity: Control sugar level while reducing to achieve a balanced, not overly sweet sauce that complements the creamy mascarpone.
- Ladyfinger Soaking Technique: Dip quickly and lightly to prevent soggy texture, ensuring delicate moisture without compromising structural integrity.
- Cream Folding Precision: Incorporate whipped cream gently using a bottom-up folding motion to maintain maximum air and prevent deflation.
- Chilling Importance: Allow minimum 6-hour refrigeration to develop deep flavor profiles and stabilize the dessert’s delicate layered structure.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 410
- Sugar: 36 g
- Sodium: 60 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg