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White Chocolate Raspberry Tiramisu Recipe

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4.4 from 6 reviews

White Chocolate Raspberry Tiramisu is a light and refreshing twist on the classic Italian dessert. Featuring layers of ladyfinger biscuits soaked in a citrusy liqueur syrup, creamy mascarpone mixed with whipped cream, and fresh macerated raspberries, this dessert offers a festive and elegant treat perfect for summer or special occasions. The finely grated white chocolate sprinkled on top adds a delicate sweetness and snow-like appearance.

  • Total Time: 12 hrs 45 mins
  • Yield: 16 squares

Ingredients

Raspberries

  • 1 (600 gm / 21 oz) package frozen raspberries, thawed and drained
  • 6 Tbsp white sugar

Syrup

  • 1 cup sugar
  • 1/3 cup hot water
  • 1/2 cup Triple Sec or orange liqueur
  • 1/2 cup cold water

Mascarpone Filling

  • 6 egg yolks
  • 1 cup white sugar
  • 2 (275 gm / 10 oz each) containers mascarpone cheese
  • 2 cups whipping cream
  • 1 tsp vanilla extract

Assembly

  • 2 (150 gm / 5 oz each) packages ladyfinger biscuits
  • 2 (1 oz each) squares white chocolate, finely grated

Instructions

  1. Prepare the Raspberries: Place the thawed and drained raspberries in a bowl and sprinkle with 6 tablespoons of white sugar. Allow them to macerate and release their juices while you prepare the mascarpone filling.
  2. Make the Syrup: In a separate bowl or saucepan, combine 1 cup sugar with 1/3 cup hot water and stir until the sugar dissolves completely. Remove from heat and add 1/2 cup Triple Sec (or orange liqueur) and 1/2 cup cold water to cool the mixture.
  3. Cook Egg Yolks: In a double boiler over simmering water, combine 6 egg yolks with 1 cup sugar. Cook and stir constantly for about 10 minutes, careful not to incorporate any sugar crystals that may form on the sides to avoid grittiness.
  4. Beat Yolks and Add Mascarpone: Remove the cooked yolks from heat and transfer carefully to a clean bowl, avoiding any sugar crystals on the sides. Whip the yolks until thick and lemon-colored. Gently fold in the mascarpone cheese until smooth and fully combined.
  5. Whip Cream: In a separate chilled bowl, whip 2 cups of whipping cream with 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone and yolk mixture until combined. Set the filling aside.
  6. Assemble the Tiramisu – Layer 1: Quickly dip each ladyfinger biscuit into the cooled syrup, ensuring they are moist but not soggy. Line the bottom of a 9×13-inch pan with a single layer of syrup-soaked ladyfingers. Trim biscuits as needed to fit the pan.
  7. Add Raspberry Layer: Spoon half of the macerated raspberries along with their juice evenly over the ladyfinger layer.
  8. First Cream Layer: Spread half of the mascarpone cream filling over the raspberries layer smoothly.
  9. Sprinkle White Chocolate: Evenly sprinkle half of the finely grated white chocolate over the cream layer.
  10. Assemble the Tiramisu – Layer 2: Repeat the layers by placing another layer of syrup-dipped ladyfingers on top, followed by the remaining raspberries and their juice.
  11. Second Cream Layer: Spread the remaining mascarpone cream filling evenly over the raspberries in this second layer.
  12. Final White Chocolate Topping: Sprinkle the remaining grated white chocolate over the top layer of cream for a decorative finish.
  13. Chill: Refrigerate the assembled tiramisu for at least several hours or preferably overnight (12 hours recommended) to set and allow flavors to meld together before serving.

Notes

  • Use fresh or frozen raspberries; if frozen, fully thaw and drain to avoid excess moisture.
  • Be careful when cooking the egg yolks in the double boiler to avoid overcooking and creating a gritty texture.
  • Dip ladyfingers briefly in the syrup to prevent sogginess and maintain texture.
  • For a non-alcoholic version, substitute the Triple Sec with orange juice or water.
  • If you prefer a less sweet dessert, reduce the sugar amount in the syrup and filling slightly.
  • Ensure whipping cream and mixing bowls are cold for best whipping results.
  • Author: Daisy
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American, Italian

Find it online: https://dishiary.com/white-chocolate-raspberry-tiramisu-recipe/