White Chocolate Raspberry Tiramisu – A Decadent Twist on a Classic Dessert
Indulge in the luxurious blend of flavors with this White Chocolate Raspberry Tiramisu, a delightful twist on the classic Italian dessert. Featuring layers of creamy mascarpone, raspberry-soaked ladyfingers, and rich white chocolate, this dessert is perfect for any occasion that calls for something special. Follow this simple step-by-step guide to create a show-stopping dessert that’s as beautiful as it is delicious.
Ingredients:
For the Raspberry Syrup:
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
For the Mascarpone 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
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (such as Lindt)
Directions:
1. Make the Raspberry Syrup:
- In a medium saucepan, combine raspberries and water over medium-high heat. Crush the berries with a potato masher or fork.
- Bring to a simmer, reduce heat to medium-low, and let simmer for about 2 minutes.
- Strain the berries through a fine-mesh strainer, pressing to extract as much juice as possible. Discard seeds.
- Return the juice to the saucepan, add sugar and lemon juice, and bring to a boil. Simmer until slightly reduced, about 4-5 minutes. Chill in the refrigerator until cool.
2. Make the Mascarpone Filling:
- In a stand mixer with a whisk attachment, whip the heavy cream to stiff peaks. Transfer to another bowl.
- In the same mixer bowl (now fitted with the paddle attachment), combine mascarpone, sugar, ¾ cup of the chilled raspberry syrup, and vanilla. Beat until smooth.
- Gently fold the whipped cream back into the mascarpone mixture until well combined.
3. Assemble the Tiramisu:
- Dip ladyfingers one at a time into the remaining raspberry syrup. Line the bottom of an 8-inch square dish with a single layer of soaked ladyfingers.
- Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate over the filling.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling. Grate the remaining white chocolate over the top.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.
Serving Suggestions:
- Presentation: Serve this elegant dessert as the grand finale to a festive meal or a romantic dinner. Its layers are visually appealing, especially if served in a clear dish.
- Garnish: For an extra touch of elegance, top with fresh raspberries or a sprinkle of powdered sugar before serving.
Nutritional Information:
- Prep Time: 25 minutes
- Cooking Time: 10 minutes
- Total Time: 7 hours (including chilling)
- Calories: 450 kcal per serving
- Servings: 8
This White Chocolate Raspberry Tiramisu blends the tartness of raspberries with the sweet, creamy richness of white chocolate and mascarpone, making each bite a perfect harmony of flavors. Whether you’re looking to impress guests or just treat yourself, this tiramisu is sure to delight. Enjoy the process of making this gourmet dessert and the wonderful taste that comes with it!
White Chocolate Raspberry Tiramisu
- Total Time: 7 hours (including chilling time)
- Yield: 8 1x
Description
This White Chocolate Raspberry Tiramisu is a decadent twist on the classic Italian dessert, combining layers of creamy mascarpone filling with the bright, tart flavor of raspberries and the sweetness of white chocolate. The raspberry syrup, made from fresh or frozen raspberries, infuses the dessert with a vibrant fruitiness that perfectly complements the richness of the mascarpone and the delicate crunch of the ladyfingers.
Ingredients
For the Raspberry Syrup:
4 cups raspberries, fresh or frozen
½ cup water
¾ cup granulated sugar
1 tablespoon lemon juice
For the Mascarpone 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
For Assembly:
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolate (such as Lindt)
Instructions
Make the Raspberry Syrup:
Place the raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a simmer, then lower the heat to medium-low and simmer for about 2 minutes.
Remove the pan from heat and pour the berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berries to squeeze out as much juice as possible. Discard the seeds.
Return the raspberry juice to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 4-5 minutes until the mixture reduces slightly. Remove from heat and chill in the refrigerator until completely cool.
Make the Filling:
In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl, then return the mixer bowl to the stand and replace the whisk attachment with the paddle attachment.
To the mixer, add the mascarpone cheese, sugar, ¾ cup of the raspberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble the Tiramisu:
One at a time, dip the ladyfingers into the raspberry syrup until soaked but not soggy, and arrange them in an even layer along the bottom of an 8-inch square dish.
Spread half of the mascarpone filling on top of the ladyfingers. Using a zester, microplane, or cheese grater, grate half of the white chocolate evenly on top. Place another layer of raspberry syrup-soaked ladyfingers on top of the filling.
Spread half of the remaining filling on top of the ladyfingers. Transfer the remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu. Grate the rest of the white chocolate on top.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450