Description
A luscious White Chocolate Raspberry Tiramisu combining the tartness of fresh raspberry syrup with the creamy richness of mascarpone and whipped cream, layered with delicate ladyfingers and topped with grated white chocolate. Perfect as an elegant no-bake dessert for gatherings or special occasions.
Ingredients
Scale
Raspberry Syrup
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Filling
- 1 ½ cups 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 (such as Lindt)
Instructions
- Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine raspberries and water. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer gently for about 2 minutes.
- 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 as much juice as possible. Discard the seeds.
- Reduce the Syrup: Return the juice to the saucepan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until the mixture slightly reduces. Remove from heat and refrigerate until completely cool.
- Prepare the Filling: Whip the heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl. Replace the whisk with the paddle attachment on the mixer.
- Mix Mascarpone Mixture: To the mixer bowl, add mascarpone cheese, sugar, raspberry syrup, and vanilla extract. Beat on high speed until well combined. Add about one cup of the whipped cream and beat in until incorporated. Gently fold in the remaining whipped cream by hand to keep the mixture light.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy, and line the bottom of an 8-inch square dish with two rows of six ladyfingers. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate evenly over the filling.
- Layer Again: Place another layer of raspberry syrup-soaked ladyfingers on top of the filling. Spread half of the remaining filling on top of this layer. Transfer the remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with a corner cut off) and pipe the filling evenly over the tiramisu.
- Finish with White Chocolate: Grate the remaining white chocolate over the top layer of filling.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the tiramisu to set before serving.
Notes
- The raspberry syrup can be made a day ahead and kept refrigerated.
- Be careful not to soak the ladyfingers too long in the syrup to prevent sogginess.
- Use heavy cream chilled for best whipping results.
- For easier piping, use a sturdy pastry bag or ziplock with a large opening.
- White chocolate can be substituted with milk chocolate if preferred, but white chocolate is recommended for classic flavor balance.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone, Ladyfingers, No-Bake Dessert, Italian Dessert
