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White Chocolate Raspberry Tiramisu

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: Italian-inspired

Description

This White Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert. Layers of creamy mascarpone filling, delicate ladyfingers soaked in raspberry syrup, and sweet raspberries come together with a hint of white chocolate for an elegant and decadent treat.

Ingredients

Units Scale
  • For the Raspberry Syrup:
    • 1 cup (240 ml) water
    • 1/2 cup (100 g) granulated sugar
    • 1/2 cup (120 ml) raspberry liqueur or raspberry juice
  • For the Filling:
    • 8 oz (225 g) mascarpone cheese, softened
    • 1 cup (240 ml) heavy cream, cold
    • 1/2 cup (60 g) powdered sugar
    • 1 teaspoon vanilla extract
    • 4 oz (115 g) white chocolate, melted and cooled slightly
  • For Assembly:
    • 24-30 ladyfingers (savoiardi)
    • 1 1/2 cups (200 g) fresh raspberries (plus extra for garnish)
    • White chocolate shavings (optional, for garnish)

Instructions

  1. Prepare the Raspberry Syrup:
    • In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is dissolved.
    • Remove from heat and stir in the raspberry liqueur or juice. Let cool to room temperature.
  2. Make the Mascarpone Filling:
    • In a large mixing bowl, beat the mascarpone cheese until smooth.
    • In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
    • Gently fold the whipped cream into the mascarpone, then fold in the melted white chocolate until smooth and creamy.
  3. Assemble the Tiramisu:
    • Quickly dip each ladyfinger into the raspberry syrup, ensuring they are lightly soaked but not soggy. Arrange a layer of ladyfingers in the bottom of a 9×9-inch dish or a similar-sized trifle dish.
    • Spread half of the mascarpone filling over the ladyfingers.
    • Sprinkle half of the fresh raspberries evenly over the filling.
    • Repeat the layers with the remaining ladyfingers, mascarpone filling, and raspberries.
  4. Chill:
    • Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
  5. Garnish and Serve:
    • Before serving, garnish with additional fresh raspberries and white chocolate shavings for an elegant finish.

Notes

  • For a stronger flavor, drizzle a bit of melted white chocolate between the layers.
  • Substitute raspberry liqueur with Chambord for a more intense raspberry flavor or use coffee liqueur for a unique twist.
  • Leftovers can be stored in the refrigerator for up to 2 days.

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