White Chocolate Raspberry Tiramisu (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
4 cups raspberries, fresh or frozen
02 -
½ cup water
03 -
¾ cup granulated sugar
04 -
1 tablespoon lemon juice
→ Mascarpone Filling
05 -
1 ½ cups heavy cream
06 -
16 ounces mascarpone cheese
07 -
¾ cup granulated sugar
08 -
¾ cup raspberry syrup, from recipe above
09 -
1 teaspoon vanilla extract
→ For Assembly
10 -
1 (7 oz) package Savoiardi ladyfingers (about 24)
11 -
1 ounce good-quality white chocolate, grated
# Instructions:
01 -
Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes. Remove from heat and pour through a fine-mesh strainer into a measuring cup. Press to extract juice and discard seeds. Return juice to the pan, add sugar and lemon juice, bring to a boil, and simmer for 4-5 minutes until slightly reduced. Chill in refrigerator.
02 -
Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Set aside. Replace the whisk attachment with a paddle attachment and mix mascarpone cheese, sugar, raspberry syrup, and vanilla on high until smooth. Add one cup of whipped cream and mix until incorporated. Gently fold in the remaining whipped cream.
03 -
Dip each ladyfinger in raspberry syrup until soaked but not soggy. Arrange in an even layer in the bottom of an 8-inch square dish. Spread half of the mascarpone filling on top of the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers and spread half of the remaining filling on top. Transfer the remaining filling to a pastry bag and pipe evenly over the tiramisu. Grate the rest of the white chocolate on top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
# Notes:
01 -
You should have approximately 2 cups of raspberry syrup.
02 -
Cut ladyfingers after soaking them in syrup for easier handling.