When it comes to combining the elegant flavors of tiramisu with the fruity burst of raspberries, my White Chocolate Raspberry Tiramisu recipe is a true showstopper. I first stumbled upon this delightful twist while on a family trip to a charming little bakery nestled in the heart of Napa Valley. The blend of creamy mascarpone, fresh raspberries, and the subtle sweetness of white chocolate left an indelible mark on my taste buds, prompting me to recreate this dessert at home.
This recipe is perfect for those special occasions when you want to impress your guests with something both sophisticated and comforting. The process begins with making a luscious raspberry syrup, which infuses every layer of this tiramisu with a vibrant, tangy flavor. It’s a bit of a labor of love, but I promise it’s worth every minute spent in the kitchen. The syrup is then combined with mascarpone and fluffy whipped cream to create a decadent filling that’s light yet indulgent.
One of the highlights of this dessert is the use of Savoiardi ladyfingers, which soak up the raspberry syrup beautifully without becoming too soggy. As you assemble the tiramisu, alternating layers of syrup-soaked ladyfingers and mascarpone filling, the anticipation builds. Grating good-quality white chocolate over each layer adds a touch of elegance and a hint of sweetness that perfectly complements the tart raspberries.
The magic happens as the tiramisu chills in the refrigerator, allowing all the flavors to meld together. By the time you serve it, each bite is a harmonious blend of creamy, sweet, and tangy notes that will leave your guests asking for seconds. Whether it’s a family gathering, a dinner party with friends, or simply a treat for yourself, this White Chocolate Raspberry Tiramisu is sure to become a favorite.
How to Make White Chocolate Raspberry Tiramisu
Ingredients
- 1 ½ cup heavy cream
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from recipe below)
- 1 teaspoon vanilla extract
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- 1 tablespoon lemon juice
- 16 ounces mascarpone cheese
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate
Directions
Make the Raspberry Syrup: In a medium saucepan over medium-high heat, combine the raspberries and water. Crush the berries using a potato masher or fork. Bring to a simmer, then lower the heat to medium-low and simmer for around 2 minutes.
Remove the mixture from heat and strain it through a fine-mesh strainer into a glass measuring cup, pressing to extract as much juice as possible. Discard the seeds.
Return the raspberry juice to the saucepan, add sugar and lemon juice, and bring it to a boil. Simmer for approximately 4-5 minutes until slightly reduced. Refrigerate to cool completely.
Make the Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl.
In the same mixer bowl with the paddle attachment, beat the mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla extract on high until combined. Add about a cup of the whipped cream and continue beating until smooth. Gently fold in the remaining whipped cream.
Assemble the Tiramisu: Dip each ladyfinger in the raspberry syrup until soaked but not soggy, and arrange them in an even layer at the bottom of an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate over the filling.
Add another layer of syrup-soaked ladyfingers on top of the filling. Spread the remaining mascarpone filling over the ladyfingers. Pipe the rest of the filling evenly over the tiramisu using a pastry bag with a large round tip or a ziplock bag with the corner cut off. Grate the remaining white chocolate on top.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
FAQs:
Can I use frozen raspberries for the raspberry syrup?
Yes, you can use frozen raspberries to make the raspberry syrup. In fact, frozen raspberries are just as effective as fresh ones for this recipe. Simply follow the same steps to crush and simmer the berries, ensuring you achieve a flavorful syrup.
How long does White Chocolate Raspberry Tiramisu need to chill?
The tiramisu needs to chill for at least 6 hours in the refrigerator, but it’s best if you can leave it overnight. This allows the flavors to meld together and the dessert to set properly, resulting in a more cohesive and delicious treat.
Can I substitute mascarpone cheese with another cheese?
Mascarpone cheese is key to achieving the authentic texture and flavor of tiramisu. However, if you need a substitute, you can use a combination of cream cheese and heavy cream. Blend them together to mimic the creamy consistency of mascarpone.
How should I store leftover White Chocolate Raspberry Tiramisu?
Store any leftover tiramisu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Moreover, covering the tiramisu properly ensures it maintains its texture and flavor.
What type of white chocolate is best for this recipe?
Use high-quality white chocolate for the best results. Good-quality white chocolate will melt smoothly and provide a rich, creamy flavor that complements the raspberry and mascarpone elements of the tiramisu.
White Chocolate Raspberry Tiramisu
Ingredients
- 1 ½ cup heavy cream
- ¾ cup granulated sugar
- ¾ cup raspberry syrup from recipe below
- 1 teaspoon vanilla extract
- 4 cups raspberries fresh or frozen
- ½ cup water
- 1 tablespoon lemon juice
- 16 ounces mascarpone cheese
- 1 7 oz package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate
Instructions
- Make the Raspberry Syrup:
- Combine raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
- Remove from heat and strain the mixture through a fine-mesh strainer into a glass measuring cup, pressing to extract as much juice as possible. Discard the seeds.
- Return the raspberry juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for about 4-5 minutes until slightly reduced. Chill in the refrigerator to cool completely.
- Make the Filling:
- Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
- In the mixer bowl with the paddle attachment, beat mascarpone cheese, sugar, ¾ cup raspberry syrup, and vanilla on high until combined. Add about a cup of whipped cream and continue beating until smooth. Gently fold in the remaining whipped cream.
- Assemble Tiramisu:
- Dip each ladyfinger in raspberry syrup until soaked but not soggy, and arrange them in an even layer at the bottom of an 8-inch square dish. Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate over the filling.
- Add another layer of syrup-soaked ladyfingers on top of the filling. Spread the remaining mascarpone filling over the ladyfingers. Pipe the rest of the filling evenly over the tiramisu using a pastry bag with a large round tip or a ziplock bag with the corner cut off. Grate the remaining white chocolate on top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
