Description
Silky white chocolate and tangy raspberries dance together in this elegant Italian-inspired tiramisu. Layers of creamy mascarpone, delicate ladyfingers, and fresh raspberries create a luxurious dessert you’ll savor with pure delight.
Ingredients
Scale
Mains:
- 4 cups raspberries, fresh or frozen
- 16 ounces mascarpone cheese
- 1.5 cups heavy cream
- 1 (7 ounces) package Savoiardi ladyfingers (about 24)
Sweeteners and Sugars:
- 1.5 cups granulated sugar
- 1 ounce good-quality white chocolate (such as Lindt)
Liquids and Flavor Enhancers:
- 0.5 cups water
- 0.75 cups raspberry syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Create a vibrant raspberry syrup by crushing fresh raspberries in a medium saucepan over medium-high heat with water, simmering for approximately 2 minutes.
- Strain the raspberry mixture through a fine-mesh strainer, extracting maximum juice by pressing with a ladle or spoon, discarding solid seeds.
- Return the extracted juice to the pan, incorporating granulated sugar and fresh lemon juice, then boil and reduce for 4-5 minutes until slightly thickened.
- Chill the raspberry syrup completely in the refrigerator to halt the cooking process and develop intense flavor.
- Whip heavy cream (236 milliliters or ) until stiff peaks form using a stand mixer with a whisk attachment, then transfer to a separate bowl.
- Clean the mixer bowl and switch to the paddle attachment to prepare the mascarpone filling.
- Combine mascarpone cheese (226 grams or ), granulated sugar, 177 milliliters of prepared raspberry syrup, and vanilla extract, beating on high speed until smooth.
- Gently incorporate approximately of whipped cream into the mascarpone mixture, folding carefully to maintain volume.
- Dip ladyfingers briefly into the remaining raspberry syrup, ensuring they are moistened but not overly saturated.
- Layer the syrup-soaked ladyfingers evenly across the bottom of an 20-centimeter (8-inch) square dish.
- Spread half of the mascarpone filling over the ladyfingers, creating an even layer.
- Grate half of the white chocolate directly over the filling using a microplane or cheese grater.
- Add another layer of syrup-soaked ladyfingers atop the first filling layer.
- Apply the remaining mascarpone filling, ensuring complete coverage.
- Transfer the final filling to a piping bag with a large round tip, decoratively piping across the surface.
- Garnish with remaining grated white chocolate for visual appeal and texture.
- Securely cover the tiramisu with plastic wrap and refrigerate for a minimum of 6 hours, ideally overnight, to allow flavors to meld and set.
Notes
- Customize the raspberry syrup intensity by adjusting the amount used during ladyfinger soaking for personalized sweetness levels.
- Whip cream to stiff peaks carefully to ensure light, airy texture without overbeating or creating a grainy consistency.
- Gently fold whipped cream into mascarpone mixture to maintain maximum volume and prevent deflating the delicate mixture.
- Layer ladyfingers quickly and evenly to create a uniform base that absorbs raspberry syrup without becoming mushy.
- Chill tiramisu for minimum 6 hours to allow flavors to meld and achieve optimal creamy, set consistency.
- Use fresh, high-quality white chocolate for refined grating and enhanced overall dessert flavor profile.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 80 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg