Why You’ll Love This Recipe

This White Chocolate Raspberry Tiramisu is the perfect balance of creamy, sweet, and tart. The luscious mascarpone filling pairs beautifully with the homemade raspberry syrup, creating a flavor profile that is both indulgent and refreshing. White chocolate adds a luxurious touch of sweetness, while the Savoiardi ladyfingers provide the perfect base that soaks in the fruity syrup without losing its light, crispy texture. It’s an elegant and show-stopping dessert that’s ideal for any special occasion or just a treat to enjoy after dinner.

Ingredients

For the Raspberry Syrup:

• 4 cups raspberries (fresh or frozen)
• ½ cup water
• ¾ cup granulated sugar
• 1 tablespoon lemon juice

For the Mascarpone Filling:

• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• ¾ cup raspberry syrup
• 1 teaspoon vanilla extract

For Assembly:

• 1 (7 oz) package Savoiardi ladyfingers (about 24)
• 1 ounce white chocolate (grated)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Raspberry Syrup:
   In a saucepan, combine the raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens (about 10-12 minutes). Stir in the lemon juice and cook for another 2 minutes. Remove from heat and strain the syrup through a fine mesh sieve to remove the seeds. Set aside to cool.
2. Prepare the Mascarpone Filling:
   In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, combine the mascarpone cheese and sugar, mixing until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Add the raspberry syrup and vanilla extract, and stir until well combined.
3. Assemble the Tiramisu:
   Lightly dip each ladyfinger into the cooled raspberry syrup for just a second (don’t soak them), and layer them at the bottom of a 9×9-inch baking dish or similar size. Once the base is covered, spread a generous layer of mascarpone filling over the ladyfingers. Repeat the process with another layer of dipped ladyfingers, followed by the mascarpone filling.
4. Top with White Chocolate:
   After assembling the tiramisu, grate the white chocolate over the top for a touch of sweetness and texture.
5. Chill and Serve:
   Cover and refrigerate the tiramisu for at least 4 hours (overnight is best) to allow the flavors to meld and the dessert to firm up.

Servings and Timing

This recipe makes approximately 8 servings, depending on portion size. Allow for 4 hours of chilling time before serving for the best results.

Variations

• Berries: If raspberries aren’t your favorite, you can swap them for other berries like strawberries, blueberries, or blackberries.
• Liqueur: For an added twist, you could soak the ladyfingers in a raspberry liqueur like Chambord instead of just the raspberry syrup.
• Dark Chocolate: If white chocolate isn’t your thing, dark chocolate can also be used for a bolder contrast.
• Vegan Version: Use plant-based mascarpone, dairy-free whipped cream, and swap the ladyfingers for a vegan alternative.

Storage/Reheating

• Storage: Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days.
• Reheating: Tiramisu is best served chilled, so there is no need to reheat it. Simply take it out of the fridge before serving.

FAQs

1. Can I make this tiramisu ahead of time?

Yes! In fact, this dessert is best when made a day in advance as it allows the flavors to meld and the layers to set.

2. Can I use frozen raspberries for the syrup?

Absolutely! Frozen raspberries work just as well as fresh for the syrup, especially when fresh raspberries are not in season.

3. Is it necessary to strain the raspberry syrup?

Straining the syrup is optional, but it helps remove the seeds and creates a smooth sauce that soaks into the ladyfingers beautifully.

4. Can I make this dessert without white chocolate?

Yes, you can skip the white chocolate or substitute it with dark chocolate if you prefer.

5. How do I know when the tiramisu is fully chilled and ready to serve?

The tiramisu should feel firm to the touch, and the layers should have set. After chilling for at least 4 hours (preferably overnight), it will be ready to enjoy.

6. Can I use a different type of cheese besides mascarpone?

Mascarpone is essential for the texture and richness of this dessert, but if you can’t find it, cream cheese can be used as a substitute, though it will change the flavor slightly.

7. How long does this tiramisu keep in the refrigerator?

The tiramisu will last for up to 3 days in the refrigerator when stored in an airtight container.

8. Is there a gluten-free version of this tiramisu?

Yes! You can find gluten-free ladyfingers or make your own from scratch to create a gluten-free version.

9. Can I use store-bought raspberry syrup instead of making my own?

Yes, store-bought raspberry syrup can be used, but homemade syrup will offer a fresher and more vibrant flavor.

Conclusion

This White Chocolate Raspberry Tiramisu is a show-stopping dessert that’s perfect for any special occasion or a delightful treat to enjoy at home. With its light layers, creamy mascarpone filling, and the sweet-tart balance of raspberry syrup, it’s a unique twist on the classic tiramisu that will impress anyone who tries it. Whether you’re making it for a celebration or simply indulging yourself, this dessert is sure to become a favorite!

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