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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.4 from 139 reviews

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers, creamy mascarpone filling, and grated white chocolate. The dessert combines fresh raspberry syrup with rich mascarpone and whipped cream for a light yet indulgent treat, perfect for special occasions or any time you crave a fruity, creamy dessert.

Ingredients

Scale

Raspberry Syrup

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

Mascarpone Filling

  • 1 ½ cup 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

  1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
  2. Strain the Berries: Remove from heat and pour the mixture through a fine-mesh strainer over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract maximum juice. Discard the seeds.
  3. Reduce Syrup: Return the strained juices 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 chill in the refrigerator until completely cooled.
  4. Whip the Cream: Using a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer to a separate bowl. Replace whisk with paddle attachment on the mixer bowl.
  5. Prepare Mascarpone Filling: To the mixer, add mascarpone cheese, sugar, ¾ cup of the chilled raspberry syrup, and vanilla. Beat on high until combined smoothly. Add about one cup of whipped cream and beat till incorporated. Gently fold in the remaining whipped cream manually to maintain airiness.
  6. Soak Ladyfingers: Dip each ladyfinger quickly into the raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows to line the bottom of an 8-inch square dish evenly.
  7. Layer Filling and Chocolate: Spread half of the mascarpone filling over the first ladyfinger layer. Grate half the white chocolate evenly over the filling.
  8. Add Second Layer: Soak remaining ladyfingers in raspberry syrup and place on top of the filling layer. Spread half of the remaining mascarpone filling over the ladyfingers.
  9. Pipe Remaining Filling: Transfer the remaining filling into a pastry bag with a large round tip or a ziplock bag with the corner cut. Pipe the filling evenly over the dessert, creating a smooth top layer. Grate the remaining white chocolate on top.
  10. Chill Dessert: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set thoroughly before serving.

Notes

  • Use fresh or frozen raspberries depending on availability; frozen works well and should be thawed before use.
  • Be careful not to soak the ladyfingers too long, or they will become soggy and fall apart.
  • For best results, use high-quality white chocolate for a creamy and rich flavor.
  • This tiramisu is best served chilled and can be prepared a day in advance.
  • Adjust sugar in the raspberry syrup based on the sweetness of your raspberries.

Keywords: White Chocolate Raspberry Tiramisu, Raspberry Tiramisu, Mascarpone Dessert, No Bake Tiramisu, Italian Desserts, White Chocolate Desserts

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