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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.5 from 728 reviews

This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining luscious layers of raspberry syrup-soaked ladyfingers with creamy mascarpone filling and the sweet touch of white chocolate. Perfectly chilled, this no-bake dessert offers refreshing fruity flavors balanced with rich creaminess, making it ideal for special occasions or a decadent treat.

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 cups heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ¾ cup raspberry syrup (from above)
  • 1 teaspoon vanilla extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate (such as Lindt)

Instructions

  1. Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine the raspberries and water. Use a potato masher or fork to crush the berries thoroughly. Bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes to release the juices.
  2. Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a glass measuring cup. Use the back of a ladle or spoon to press the berries firmly to extract as much juice as possible, then discard the seeds.
  3. Cook the Syrup: Return the strained raspberry juice to the pan, add the sugar and lemon juice, and bring to a boil. Simmer for 4-5 minutes until the mixture thickens slightly. Remove from heat and refrigerate until completely cooled.
  4. Prepare the Mascarpone Filling: With a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Switch the mixer to the paddle attachment, then add mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla extract. Beat on high until smooth and combined.
  5. Incorporate Whipped Cream: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand to keep it light and airy.
  6. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger into the raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows of six on the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling.
  7. Assemble the Tiramisu – Second Layer: Repeat the soaking and layering process with the remaining ladyfingers. Spread half of the remaining mascarpone filling evenly over this second layer. Transfer the rest of the filling to a pastry bag fitted with a large round tip (or a ziplock bag with the corner cut), and pipe the filling evenly across the top. Grate the remaining white chocolate over the dessert.
  8. Chill: 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.

Notes

  • Use fresh or frozen raspberries for the syrup; if frozen, thaw before cooking.
  • Do not soak ladyfingers too long to avoid sogginess; a quick dip is sufficient.
  • For best results, prepare the dessert a day ahead to allow proper chilling.
  • White chocolate quality significantly affects flavor; opt for premium brands.
  • You can substitute the white chocolate with dark chocolate if preferred, but it will change the flavor profile.

Keywords: White Chocolate Raspberry Tiramisu, Raspberry Syrup, Mascarpone Dessert, No-Bake Dessert, Italian Dessert, Ladyfinger Dessert, White Chocolate Dessert

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