Description
A delightful twist on the classic Italian dessert, this White Chocolate Raspberry Tiramisu layers creamy mascarpone filling with tart raspberries and delicate ladyfingers soaked in raspberry syrup, topped with white chocolate shavings.
Ingredients
Units
Scale
- 1 cup raspberries (fresh or thawed if frozen)
- 1/4 cup raspberry liqueur or raspberry syrup
- 1/2 cup white chocolate, melted
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mascarpone cheese
- 20–24 ladyfinger biscuits
- 1/4 cup grated or shaved white chocolate (for garnish)
- Extra raspberries for garnish
Instructions
- In a small bowl, combine raspberries and raspberry liqueur or syrup. Set aside to macerate for 10 minutes.
- In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue beating until stiff peaks form.
- Fold in melted white chocolate and mascarpone cheese until smooth and well combined.
- Dip each ladyfinger quickly into the raspberry mixture and layer them in the bottom of a serving dish or individual cups.
- Spread a layer of the mascarpone-white chocolate mixture over the ladyfingers.
- Repeat layers, ending with the mascarpone mixture on top.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set.
- Before serving, top with grated white chocolate and additional raspberries.
Notes
- For a non-alcoholic version, use raspberry syrup instead of liqueur.
- Letting it chill overnight enhances the flavor and texture.
- Use good quality white chocolate for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 24g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
