Ingredients

4 cups raspberries (fresh or frozen)

½ cup water

¾ cup granulated sugar (for raspberry syrup)

1 tablespoon lemon juice

1 ½ cups heavy cream

16 ounces mascarpone cheese

¾ cup granulated sugar (for filling)

¾ cup raspberry syrup (from raspberry syrup recipe below)

1 teaspoon vanilla extract

1 (7 oz) package Savoiardi ladyfingers (about 24)

1 ounce good-quality white chocolate (such as Lindt)

Instructions

Step 1: Make the Raspberry Syrup. Combine raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork and bring to a simmer. Reduce heat to medium-low and simmer for about 2 minutes.

Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer into a glass measuring cup. Press berries with the back of a spoon to extract as much juice as possible. Discard seeds.

Step 3: Return the strained juice to the saucepan, add sugar and lemon juice, bring to a boil, then simmer for 4–5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.

Step 4: Prepare the filling. Whip heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Transfer whipped cream to a separate bowl and switch to the paddle attachment on the mixer bowl.

Step 5: Beat mascarpone cheese, sugar, ¾ cup of raspberry syrup, and vanilla on high speed until smooth. Add about 1 cup of whipped cream and beat to combine. Gently fold in the remaining whipped cream.

Step 6: Assemble the tiramisu. Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange two rows of six ladyfingers evenly in the bottom of an 8-inch square dish.

Step 7: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.

Step 8: Add another layer of syrup-soaked ladyfingers on top of the filling. Spread half of the remaining filling over this layer.

Step 9: Transfer the rest of the filling to a pastry bag fitted with a large round tip and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.

Step 10: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Tips & Variations

Use fresh raspberries if possible for the best flavor, but frozen work well too — just thaw before using.

For a stronger raspberry flavor, increase the lemon juice in the syrup by 1 teaspoon to brighten taste.

Substitute the white chocolate with milk or dark chocolate if preferred, or sprinkle with toasted almonds for added texture.

If you don’t have a pastry bag, gently spread the remaining filling evenly with a spatula instead of piping.

FAQs

Can I make this dessert ahead of time?

Yes, this tiramisu benefits from resting in the fridge overnight, which allows the flavors to blend and the dessert to set perfectly.

What can I use instead of Savoiardi ladyfingers?

If you can’t find ladyfingers, you can substitute with sponge cake slices or store-bought sponge fingers, but traditional ladyfingers are preferred for their texture and absorbency.