Description
An indulgent twist on the classic Italian tiramisu, featuring luscious white chocolate and tart raspberries.
Ingredients
Scale
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar (for the filling)
- ¾ cup raspberry syrup (made from the raspberries)
- 1 teaspoon vanilla extract
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate
Instructions
- In a saucepan, combine the raspberries, water, ¾ cup of sugar, and lemon juice.
- Bring to a boil, then simmer for about 10 minutes, crushing the berries with a spoon.
- Strain the mixture to remove the seeds, allowing the syrup to cool.
- In a large bowl, beat the heavy cream until stiff peaks form.
- In another bowl, combine the mascarpone cheese, ¾ cup of sugar, raspberry syrup, and vanilla extract. Mix until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Quickly dip each Savoiardi ladyfinger into the remaining raspberry syrup, ensuring they’re coated but not soggy.
- Layer the bottom of your serving dish with half of the dipped ladyfingers.
- Spread half of the mascarpone filling over the ladyfingers.
- Repeat the layers with the remaining ladyfingers and filling.
- Shave the white chocolate on top for garnishing.
- Chill in the refrigerator for at least 240 minutes before serving.
Notes
This dessert can be made ahead of time. Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 28g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg