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White Chocolate Raspberry Tiramisu: A Decadent Layered Delight

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Nothing says elegance quite like tiramisu, and when you infuse it with the sweetness of raspberries and the creamy decadence of white chocolate, it transforms into an irresistible dessert perfect for special occasions—or whenever you feel like treating yourself. This White Chocolate Raspberry Tiramisu offers layers of delicate raspberry-soaked ladyfingers, luscious mascarpone filling, and grated white chocolate. Whether you’re a tiramisu traditionalist or an adventurous dessert lover, this recipe promises to steal the show.

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.

Find it online: https://paularecipes.com/white-chocolate-raspberry-tiramisu-a-decadent-layered-delight/