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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.6 from 136 reviews

This White Chocolate Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of raspberry syrup-soaked ladyfingers, creamy mascarpone filling, and fine white chocolate shavings. The combination of tart raspberries and sweet white chocolate creates a harmonious and indulgent treat perfect for special occasions or anytime you want a delightful, fruity dessert.

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 Raspberry Syrup 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

  1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries to release their juices. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer gently for about 2 minutes.
  2. Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a measuring cup. Press the berries with the back of a spoon or ladle to extract as much juice as possible, then discard the leftover seeds.
  3. Reduce the Syrup: 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 refrigerate until completely cooled.
  4. Prepare the Filling: In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a bowl. Replace the whisk with the paddle attachment in the mixer bowl.
  5. Mix Mascarpone Filling: In the mixer, combine mascarpone cheese, sugar, cooled raspberry syrup, and vanilla extract. Beat on high until smooth. Add about one cup of the whipped cream and beat to incorporate, then gently fold in the remainder of the whipped cream to maintain a light texture.
  6. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup—not soaking, just enough to moisten. Arrange 12 ladyfingers in two straight rows on the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers.
  7. Add White Chocolate: Using a microplane or fine grater, evenly grate half of the white chocolate over the filling layer.
  8. Second Ladyfinger Layer: Dip the remaining ladyfingers in raspberry syrup and arrange another layer on top of the filling. Spread half of the remaining mascarpone filling over this layer.
  9. Pipe Remaining Filling: Transfer the rest of the mascarpone filling to a pastry bag fitted with a large round tip (or a sealed plastic bag with a corner cut off) and pipe it evenly across the tiramisu surface.
  10. Final White Chocolate Topping: Grate the remaining white chocolate over the piped mascarpone layer.
  11. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.

Notes

  • For best results, use fresh raspberries, but frozen raspberries work well too; thaw before cooking.
  • When dipping ladyfingers in syrup, avoid soaking them too long to prevent sogginess.
  • Chill the raspberry syrup completely before using it in the filling to avoid curdling the mascarpone mixture.
  • Use good-quality white chocolate for the best flavor impact.
  • This dessert can be prepared a day in advance for convenience.

Keywords: White Chocolate Raspberry Tiramisu, raspberry tiramisu, mascarpone dessert, Italian dessert, no bake tiramisu, white chocolate dessert

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