White Chocolate Raspberry Tiramisu Recipe

This White Chocolate Raspberry Tiramisu is a luxurious twist on the classic Italian dessert. The creamy, indulgent layers of mascarpone and white chocolate blend perfectly with the tangy freshness of raspberries, creating a dessert that’s both rich and refreshing!

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Ingredients

For the White Chocolate Mascarpone Filling:

• 8 oz white chocolate, chopped
• 1 cup heavy cream
• 16 oz mascarpone cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Raspberry Layer:

• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice (optional, for extra freshness)

For the Tiramisu Assembly:

• 24-30 ladyfinger biscuits (savoiardi)
• 1/2 cup raspberry liqueur (optional, or use raspberry juice for a non-alcoholic version)
• Cocoa powder or white chocolate shavings (for garnish)

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Instructions

Step 1: Prepare the White Chocolate Mascarpone Filling

1. Melt the white chocolate: In a heatproof bowl, place the chopped white chocolate. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and stir until smooth and melted. Let the mixture cool to room temperature.
2. Mix the mascarpone: In a large mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and well combined.
3. Fold in the white chocolate: Once the white chocolate mixture has cooled, fold it gently into the mascarpone mixture until well combined and creamy.

Step 2: Prepare the Raspberry Layer

1. In a medium bowl, combine the fresh raspberries, granulated sugar, and lemon juice (if using). Gently mash the raspberries with a fork or potato masher to release their juices. You can also blend them lightly for a smoother texture. Set aside to macerate for about 10 minutes.

Step 3: Assemble the Tiramisu

1. Prepare the ladyfingers: Quickly dip each ladyfinger into the raspberry liqueur (or raspberry juice), making sure not to soak them too much, as they can become soggy. Lay them in the bottom of a 9x9-inch baking dish or individual serving glasses.
2. Layer the filling: Spread half of the white chocolate mascarpone filling over the ladyfingers, smoothing it into an even layer.
3. Add the raspberry layer: Spoon half of the mashed raspberries over the mascarpone filling, spreading it evenly.
4. Repeat the layers: Add another layer of dipped ladyfingers, followed by the remaining white chocolate mascarpone filling. Top with the remaining mashed raspberries.

Step 4: Chill and Serve

1. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
2. Before serving, garnish with a dusting of cocoa powder, or top with white chocolate shavings and additional fresh raspberries for a festive touch.

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Tips for the Best White Chocolate Raspberry Tiramisu

• Mascarpone texture: Make sure the mascarpone cheese is softened before using to ensure a smooth filling.
• Raspberry alternatives: If fresh raspberries are not available, you can substitute with frozen raspberries or use raspberry jam.
• Ladyfinger soaking: Be careful not to soak the ladyfingers too long in the liqueur or juice. You want them to absorb just enough to soften, but still hold their structure.
• Alcohol-free version: For a non-alcoholic version, skip the raspberry liqueur and use fresh raspberry juice to soak the ladyfingers.

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Storage

• Refrigeration: Store the tiramisu in an airtight container in the refrigerator for up to 2-3 days.
• Freezing: This dessert does not freeze well because of the mascarpone layer. It’s best enjoyed fresh or after a short chilling period.

Enjoy your White Chocolate Raspberry Tiramisu – a decadent and fruity twist on the classic that’s perfect for any special occasion! 🍫🍓🍰