White Chocolate Raspberry Tiramisu
A luscious no-bake dessert that features layers of creamy mascarpone, sweet raspberries, and white chocolate, perfect for any occasion.
Ingredients
For the raspberry syrup
- 4 cups juicy raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar for syrup
- 1 tablespoon zesty lemon juice
For the filling
- 1 ½ cups heavy cream rich
- 16 ounces mascarpone cheese velvety
- ¾ cup granulated sugar
- ¾ cup raspberry syrup made from the raspberries above
- 1 teaspoon vanilla extract fragrant
For assembling
- 1 (7 oz) package of Savoiardi ladyfingers (about 24)
- 1 ounce white chocolate good-quality (e.g., Lindt) for grating
Instructions
Make the Raspberry Syrup
- Wash the raspberries gently. In a medium saucepan, combine the raspberries, water, ¾ cup of granulated sugar, and the lemon juice. Heat over medium heat, stirring occasionally, until raspberries break down, about 5-7 minutes.
- Reduce heat and cook for an additional 5 minutes. Remove from heat and let cool slightly. Strain through a fine mesh sieve to get the syrup, discarding the solids.
Make the Filling
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the mascarpone cheese, ¾ cup granulated sugar, raspberry syrup, and vanilla extract. Gently fold in the whipped cream until well combined.
Assemble Tiramisu
- Quickly dip each ladyfinger into the raspberry syrup to soften but not fall apart. Layer half of the soaked ladyfingers in a large dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling.
- Grate white chocolate over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
For optimal results, do not over-soak the ladyfingers. If using frozen raspberries, thaw and drain excess moisture. Letting the tiramisu set overnight enhances flavor. Variations can include cocoa powder or pistachios on top.