White Chocolate Raspberry Tiramisu (Recipe for Printing)
This June delight combines fresh raspberries and white chocolate in a creamy, layered tiramisu perfect for summer events. Save & click.
# What You Need:
→ Raspberry Sauce
01 -
4 cups raspberries, fresh or frozen
02 -
1/2 cup water
03 -
3/4 cup granulated sugar
04 -
1 tablespoon lemon juice
→ Cream Mixture
05 -
1 1/2 cups heavy cream
06 -
16 ounces mascarpone cheese
07 -
3/4 cup granulated sugar
08 -
1 teaspoon vanilla extract
→ Assembly
09 -
1 (7 ounce) package Savoiardi ladyfingers (about 24 pieces)
10 -
1 ounce high-quality white chocolate
# How to Make It:
01 -
Combine raspberries, water, 3/4 cup granulated sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring frequently. Cook for 8–10 minutes, then strain mixture through a fine mesh sieve to remove seeds. Allow syrup to cool completely.
02 -
In a large mixing bowl, whip heavy cream until stiff peaks form. In a separate bowl, beat mascarpone cheese with 3/4 cup granulated sugar and vanilla extract until smooth. Fold whipped cream gently into mascarpone mixture until fully combined.
03 -
Briefly dip each Savoiardi ladyfinger into cooled raspberry syrup, ensuring they are moistened but not soggy. Arrange half the soaked ladyfingers in a single layer at the bottom of a 9x9 inch dish.
04 -
Spread half the mascarpone cream evenly over the ladyfingers. Sprinkle with fresh raspberries if desired. Repeat with remaining soaked ladyfingers and top with the rest of the cream mixture.
05 -
Grate white chocolate over the assembled tiramisu. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
# Extra Tips:
01 -
Ensure the raspberry syrup is fully cooled before dipping ladyfingers to prevent them from falling apart.
02 -
For best results, chill the tiramisu overnight to achieve optimal texture.