White Chocolate Raspberry Tiramisu
Ingredients:
For the Raspberry Layer:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For the White Chocolate Cream:
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
For Assembly:
- 1 package ladyfinger cookies (savoiardi)
- 1 cup brewed coffee or espresso, cooled
- Cocoa powder or grated white chocolate for dusting
Instructions:
1. Prepare the Raspberry Layer:
- In a small bowl, combine the raspberries, sugar, and lemon juice. Gently mash the raspberries with a fork to release their juices. Set aside.
2. Make the White Chocolate Cream:
- Melt the white chocolate in a microwave-safe bowl or over a double boiler until smooth. Let it cool slightly.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine the mascarpone cheese, vanilla extract, and powdered sugar. Mix until smooth.
- Gently fold the melted white chocolate into the mascarpone mixture, then fold in the whipped cream until fully combined.
3. Assemble the Tiramisu:
- Quickly dip each ladyfinger into the cooled coffee or espresso, making sure not to soak them.
- In a rectangular dish, layer half of the dipped ladyfingers on the bottom.
- Spread half of the white chocolate cream over the ladyfingers, followed by half of the raspberry mixture.
- Repeat the layers with the remaining ladyfingers, white chocolate cream, and raspberries.
4. Chill:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. Serve:
- Before serving, dust the top with cocoa powder or sprinkle with grated white chocolate. Garnish with additional raspberries if desired.
Tips:
- For a more intense raspberry flavor, you can add raspberry puree between the layers.
- This dessert can be made a day in advance, allowing the flavors to meld beautifully.
Enjoy your delicious White Chocolate Raspberry Tiramisu! 🍰
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