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White Chocolate Raspberry Tiramisu

A vibrant and indulgent dessert blending layers of luscious raspberries, delicate ladyfingers, and creamy mascarpone, all topped with rich white chocolate.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Raspberry Syrup
  • 4 cups raspberries (fresh or frozen)
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
For the Tiramisu Filling
  • 1 ½ cups heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ¾ cup raspberry syrup (from recipe above)
  • 1 teaspoon vanilla
For Assembly
  • 1 package Savoiardi ladyfingers (about 24) (7 oz)
  • 1 ounce good-quality white chocolate (e.g., Lindt, for garnishing)

Method
 

Make the Raspberry Syrup
  1. In a pot, combine the raspberries, water, sugar, and lemon juice. Turn the heat to medium and bring it to a gentle simmer.
  2. Let it simmer for about 10 minutes until the berries break down and the mixture becomes syrupy.
  3. Strain the mixture through a fine-mesh sieve to collect the juice, discarding the solids.
Make the Filling
  1. In a bowl, whip the heavy cream until soft peaks form.
  2. In another bowl, blend the mascarpone with sugar and vanilla until smooth.
  3. Gently fold the whipped cream into the mascarpone mixture until combined.
Assemble Tiramisu
  1. Dip each ladyfinger into the raspberry syrup briefly.
  2. Layer the soaked ladyfingers in a dish, pour half of the filling over them, and repeat with another layer of ladyfingers and the remaining filling.
  3. Sprinkle with grated white chocolate before serving.

Notes

Store in the fridge for 3 to 4 days. Letting it sit for a day enhances the flavors.