Description
A delightful twist on the classic Italian tiramisu combining creamy mascarpone, luscious raspberries, and elegant white chocolate.
Ingredients
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar (divided)
- 1 tablespoon lemon juice
- 1½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup raspberry syrup (made from the above)
- 1 teaspoon vanilla extract
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce high-quality white chocolate
Instructions
- Prepare the Raspberry Syrup: In a saucepan, combine the raspberries and water over medium heat. Crush the berries gently to release their juices. Once it’s simmering, strain the mixture through a fine mesh to separate the juice. Return the juice to the pan, add ¾ cup of sugar and lemon juice, and simmer until it’s slightly reduced. Chill this berry syrup completely.
- Whip the Cream: Using an electric mixer, beat the heavy cream until stiff peaks form. Carefully transfer it to a separate bowl and set aside.
- Make the Filling: In the same mixing bowl, mix the mascarpone cheese, ¾ cup sugar, the chilled raspberry syrup, and vanilla extract until smooth. Gradually fold in one cup of the whipped cream for a lighter texture before gently combining the rest to preserve its airy feel.
- Assemble the Layers: Briefly dip the ladyfingers in the chilled raspberry syrup and arrange them in an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers, then grate half of the white chocolate on top. Repeat this process with a second layer of soaked ladyfingers followed by the remaining filling. Optionally pipe the filling decoratively, and finish off with the remaining grated white chocolate.
- Chill: Cover your dish and refrigerate for at least 360 minutes, preferably overnight. This resting period allows the flavors to meld beautifully.
Notes
For elegant presentation, garnish with fresh raspberries or a sprig of mint.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian