Ingredients
For the Raspberry Syrup:
- 4 cups raspberries (fresh or frozen)
Bursting with natural sweetness and a hint of tartness, raspberries form the foundation of this syrup. - ½ cup water
Aiding in extracting the juices and creating a pourable consistency. - ¾ cup granulated sugar
Balances the tartness of the raspberries and thickens the syrup. - 1 tablespoon lemon juice
Enhances the raspberry flavor while adding a fresh citrusy kick.
For the Mascarpone Filling:
- 1 ½ cups heavy cream
Whipped to stiff peaks for a light, airy texture. - 16 ounces mascarpone cheese
Rich and creamy, mascarpone gives the filling its signature silkiness. - ¾ cup granulated sugar
Sweetens the mascarpone filling just enough without overpowering the flavors. - ¾ cup raspberry syrup
Infuses the mascarpone with a subtle raspberry tang. - 1 teaspoon vanilla extract
Adds depth to the filling with its warm, sweet aroma.
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Light and crisp, these sponge biscuits absorb the raspberry syrup beautifully without becoming soggy. - 1 ounce white chocolate (grated)
Creamy and sweet, the grated chocolate layers add texture and a touch of indulgence.
Instructions
1. Make the Raspberry Syrup
- Simmer and Mash: Begin by placing raspberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries, releasing their juices.
- Strain: Once simmered, pour the mixture through a fine-mesh strainer set over a measuring cup. Gently press the berry pulp with the back of a spoon to extract as much juice as possible.
- Reduce: Return the strained juice to the saucepan, add sugar and lemon juice, and simmer until slightly thickened, about 4–5 minutes. Chill completely before using.
Pro Tip: Ensure the syrup cools thoroughly before assembling to avoid melting the mascarpone filling.
2. Prepare the Mascarpone Filling
- Whip Cream: Using a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- Mix Mascarpone: Replace the whisk with the paddle attachment. Beat mascarpone cheese, sugar, raspberry syrup, and vanilla until smooth and fluffy.
- Combine: Gently fold the whipped cream into the mascarpone mixture to create a light, mousse-like texture. Chill until ready to use.
3. Assemble the Tiramisu
- Soak Ladyfingers: Dip each ladyfinger in the cooled raspberry syrup, ensuring it’s soaked but not overly saturated. Arrange a single layer in an 8-inch square dish.
- Layer Filling: Spread half of the mascarpone filling over the ladyfingers, smoothing it with a spatula. Grate half of the white chocolate evenly over the layer.
- Repeat: Add another layer of syrup-soaked ladyfingers, followed by the remaining mascarpone filling. Pipe the top layer using a pastry bag for a decorative finish. Grate the remaining white chocolate over the top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.
Notes
- Ladyfinger Texture: Ensure the ladyfingers are soaked enough to absorb the raspberry syrup but not so much that they fall apart. A quick dip on each side is sufficient.
- Chilling Time: The longer the tiramisu chills, the better the flavors develop. Overnight chilling is ideal for optimal taste and texture.
- Substitutions:
- No mascarpone? Substitute with cream cheese for a slightly tangier flavor.
- Out of fresh raspberries? Use frozen berries without compromising the quality.
- Decorative Touches: Add fresh raspberries, a drizzle of extra raspberry syrup, or edible flowers for a visually stunning presentation.
- Prep Time: 1 hour 15 minutes
- Cook Time: (No cooking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Italian
- Diet: Vegetarian