Description
Delight in this luscious White Chocolate Raspberry Tiramisu, a no-bake Italian-American dessert featuring layers of mascarpone cream sweetened with melted white chocolate, fresh raspberries, and raspberry jam nestled between delicate ladyfinger cookies soaked in milk. Easy to make and perfect for any occasion, this tiramisu combines the rich flavors of white chocolate and tart raspberries for a refreshing twist on a classic treat.
Ingredients
Raspberry Sauce
- 1½ cups fresh raspberries
- ¼ cup granulated sugar
- 2 tablespoons raspberry liqueur (or water)
Mascarpone Cream
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (softened)
- ½ cup white chocolate chips (melted and slightly cooled)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 24–28 ladyfinger cookies (savoiardi)
- ½ cup raspberry jam (warmed and strained if needed)
- ½ cup milk (for dipping ladyfingers)
- Additional fresh raspberries and white chocolate shavings for topping
Instructions
- Prepare the Raspberry Sauce: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and raspberry liqueur or water. Cook for 3 to 5 minutes until the berries break down slightly and release their juices. Remove from heat and let the mixture cool completely to room temperature.
- Whip the Cream: In a large mixing bowl, whip the heavy cream using a mixer until soft peaks form, creating a light and airy texture for the cream layer.
- Make the Mascarpone Mixture: In another bowl, blend the softened mascarpone cheese with melted white chocolate, powdered sugar, and vanilla extract until smooth and creamy.
- Combine Cream and Mascarpone: Gently fold the whipped heavy cream into the mascarpone and white chocolate mixture until fully incorporated, ensuring a smooth and fluffy filling.
- Assemble the Tiramisu Layers: Quickly dip ladyfinger cookies into milk just long enough to soak without becoming soggy. Arrange a layer of dipped ladyfingers on the bottom of an 8-inch square or similarly sized dish.
- Add Cream and Raspberry Layers: Spread half of the mascarpone cream mixture evenly over the ladyfingers. Spoon half of the cooled raspberry sauce over the cream and drizzle with raspberry jam to add brightness and sweetness.
- Repeat Layers: Create a second layer by repeating with the remaining ladyfingers soaked in milk, followed by the remaining mascarpone cream, raspberry sauce, and raspberry jam.
- Chill the Dessert: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the dessert to set.
- Serve: Before serving, garnish the tiramisu with additional fresh raspberries and white chocolate shavings for an elegant and tasty finish.
Notes
- If fresh raspberries are unavailable, frozen raspberries may be used after thawing and draining excess liquid.
- For a non-alcoholic version, substitute raspberry liqueur with water or raspberry juice.
- Allowing the tiramisu to chill overnight enhances the flavor and texture, making it perfect for preparing ahead of time.
