Description
A delightful twist on the classic tiramisu, featuring creamy white chocolate and fresh raspberries.
Ingredients
Scale
- 4 cups raspberries
- ½ cup water
- ¾ cup granulated sugar (for the syrup)
- 1 tablespoon lemon juice
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar (for the filling)
- ¾ cup raspberry syrup
- 1 teaspoon vanilla
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate
Instructions
- In a medium saucepan, combine raspberries, water, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries dissolve and the mixture thickens, about 10 minutes. Strain the syrup through a fine mesh sieve to remove seeds and set aside to cool.
- In a mixing bowl, whip heavy cream until it forms soft peaks.
- In another bowl, gently fold together mascarpone cheese, sugar, vanilla, and the cooled raspberry syrup until smooth and creamy.
- Carefully fold the whipped cream into the mascarpone mixture until well combined.
- Briefly dip each ladyfinger into the remaining raspberry syrup and layer them in a baking dish.
- Spread half of the mascarpone filling over the ladyfingers, followed by another layer of dipped ladyfingers.
- Top with the remaining mascarpone filling, spreading it evenly.
- Shave white chocolate over the top as a decorative finish.
- Refrigerate for at least 4 hours, or overnight, allowing the flavors to meld.
Notes
Make-ahead: Prepare the tiramisu the day before serving. Customize by adding liqueurs or textures with nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg