Lusciously creamy layers of raspberry mascarpone filling, raspberry syrup-soaked ladyfingers and grated white chocolate! The perfect dessert to share with your loved one…or just yourself!
You can’t have Valentine’s Day without chocolate. At least, you can’t have a PROPER Valentine’s Day without chocolate.
Although white chocolate isn’t technically considered chocolate (according to fun killers), that don’t mean a thing to this chocoholic. So if you’re like me and don’t discriminate against ANY chocolate, I have the perfect dessert for you this Valentine’s Day. Or ANY day for that matter…
With ultra fluffy layers of raspberry mascarpone cream filling, raspberry-infused ladyfingers, and flakes of grated white chocolate, this tiramsu has everything you could ever desire in a dessert.
While this dessert might seem extra fancy, I promise you, it’s a snap to throw together! It’s no-bake, and it’s also the perfect make-ahead dessert since it requires at least 6 hours for the flavors to mingle.
You’ll start by making up the raspberry syrup. Whether you use fresh or frozen raspberries, it doesn’t make a difference. Seeing as it’s not quite raspberry season, I opted for frozen raspberries. Place 4 cups of raspberries into a medium saucepan along with a half cup of water. The water will prevent the berries from burning in the pan.
As the berries cook, you can either use a potato masher or a fork to mash them. After a few minutes of simmering on the stove, you’ll pour the mixture into a fine mesh sieve to remove all of the seeds. Pour the juice back into the pan along with some sugar and lemon juice. Bring this mixture to a boil, then simmer for about 4-5 minutes so that it reduces slightly. The syrup then needs to chill in the refrigerator until it’s at least room temperature. However, if you want to speed up the cooling process, you can also chill the syrup in the freezer and stir it every 15 minutes until it’s cooled completely.
Once the berry syrup has cooled completely, you can make the mascarpone filling. Place some heavy cream into the chilled bowl of a mixer fitted with the whisk attachment, and whip until stiff peaks form. Transfer the whipped cream to another bowl and return the bowl to the mixer. Replace the whisk attachment with the paddle attachment, and beat some mascarpone cheese with some sugar, 3/4 cup of the raspberry syrup and a splash of vanilla. Finally, fold the whipped cream into the mascarpone cheese mixture.
Now it’s time for the best part! Assembly time!
One at a time, dip the ladyfingers into the raspberry syrup, then place them side-by-side along the bottom of an 8-inch square baking dish. Depending on the size of your ladyfingers, you might have to cut them. I recommend cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking. I also like to drizzle about 1-2 Tablespoons of the syrup evenly over the already soaked ladyfingers. This adds more of that luscious raspberry flavor!
Next, spread half of the mascarpone filling evenly over the ladyfingers. Using a microplane, zester, or cheese grater, grate some good-quality white chocolate on top. I prefer to use a microplane since it’s fine enough to create a magical dusting of white chocolate, reminiscent of snow.
Repeat these steps once more with the remaining ladyfingers, syrup, mascarpone filling and white chocolate. If you’d like to achieve the same look as my tiramisu, it’s really quite simple. Just spread HALF of the second half of the filling evenly on top of the ladyfingers, and put the remaining filling into a piping bag fitted with a large round tip (or a ziplock bag with the corner cut off). Pipe the rest of the filling into even rows along the top.
Once it’s fully assembled, the tiramisu needs to chill in the refrigerator for at least 6 hours. If you can wait overnight, even better!
As I mentioned earlier, this White Chocolate Raspberry Tiramisu would make the perfect dessert to celebrate Valentine’s Day. It’s unbelievably light and airy, almost like biting into the most delectable raspberry cloud. Trust me, this dessert is GUARANTEED to make your loved one fall even DEEPER in love with you.
It worked for me…
White Chocolate Raspberry Tiramisu
Ingredients
Raspberry Syrup:
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup raspberry syrup (from recipe above)
- 1 teaspoon vanilla
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (I used Lindt)
Instructions
Make the Raspberry Syrup:
- Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a simmer, then lower temperature to medium-low and simmer for about 2 minutes.
- Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berries to squeeze out as much juice as possible. Discard seeds.
- Return raspberry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 4-5 minutes until mixture reduces slightly. Remove from heat and chill in refrigerator to cool completely.*
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, 3/4 cup of the raspberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, dip the ladyfingers in the raspberry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish.** (Line the ladyfingers up in two straight rows of six.***) Spread half of the the mascarpone filling on top of the ladyfingers. Using a zester, microplane, or cheese grater, grate half of the white chocolate evenly on top. Place another layer of raspberry syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu. Grate the rest of the white chocolate on top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.