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White Chocolate Raspberry Tiramisu Recipe

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★★★★★

4.6 from 107 reviews

Indulge in this elegant White Chocolate Raspberry Tiramisu, a luscious twist on the classic Italian dessert. Layers of delicate ladyfinger biscuits soaked in a homemade raspberry syrup are crowned with a creamy mascarpone and whipped cream filling, then finished with generous shavings of white chocolate. Perfectly balanced with tart fruitiness and sweet richness, this no-bake dessert is an impressive treat for any occasion.

Ingredients

Scale

Raspberry Syrup

  • 4 cups raspberries, fresh or frozen
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

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

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate (e.g., 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. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 2 minutes. Remove from heat and strain the berries through a fine-mesh sieve into a glass measuring cup, pressing with the back of a spoon to extract as much juice as possible and discard the seeds. Return the strained juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 4–5 minutes until the syrup is slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
  2. Make the Filling: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Replace the whisk with the paddle attachment. Add the mascarpone cheese, sugar, ¾ cup of the chilled raspberry syrup, and vanilla extract to the mixer bowl and beat on high speed until smooth and well combined. Add about half of the whipped cream to the mascarpone mixture and mix until incorporated. Then gently fold in the remaining whipped cream by hand to keep the texture light and airy.
  3. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry syrup, ensuring they are soaked but not soggy. Arrange 12 ladyfingers in two straight rows in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers on top, then spread half of the remaining mascarpone filling over them. Transfer the last portion of the mascarpone filling to a pastry bag fitted with a large round tip (or a zipped plastic bag with a corner cut off) and pipe evenly over the top layer. Finish by grating the remaining white chocolate over the tiramisu. Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld before serving.

Notes

  • Ladyfingers should be quickly dipped into syrup to avoid sogginess.
  • Use good-quality white chocolate for the best flavor.
  • Allow the tiramisu to chill overnight for optimal texture and flavor development.
  • Raspberry syrup can be made a day ahead and refrigerated.
  • This dessert is best served chilled and eaten within 2-3 days of preparation.

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

Find it online: https://cookcrisis.com/white-chocolate-raspberry-tiramisu-recipe-2/