Print

Luscious White Chocolate Raspberry Tiramisu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing twist on the classic tiramisu with rich, velvety white chocolate and vibrant raspberries.

Ingredients

Scale
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for raspberry compote)
  • 1 tablespoon water (optional, for raspberry compote)
  • 8 ounces white chocolate (good quality bars or baking chips)
  • ½ cup granulated sugar (for sabayon)
  • 4 egg yolks
  • 8 ounces mascarpone cheese (good quality full-fat)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract (good quality)
  • 1 package ladyfingers (Savoiardi)
  • 1 cup decaf espresso or strong decaf coffee (for dipping liquid)
  • ½ cup raspberry syrup or raspberry juice (optional, for dipping liquid)
  • ½ cup fresh raspberries (for layering and garnish)

Instructions

  1. Create the Raspberry Compote: In a small saucepan, combine 1 cup of fresh or frozen raspberries with 2 tablespoons of granulated sugar and 1 tablespoon of water. Bring to a simmer over medium heat, gently mashing the raspberries with a fork. Cook for 5-7 minutes until the mixture thickens slightly into a sauce. Remove from heat and let it cool completely.
  2. Melt the White Chocolate: Break your white chocolate into small pieces. Melt it gently either over a double boiler or in the microwave in 30-second intervals, stirring well after each until smooth. Let the melted white chocolate cool down to just warm.
  3. Prepare the Sabayon: In a heatproof bowl, whisk together the egg yolks and ½ cup of granulated sugar until pale and slightly thickened. Place the bowl over a saucepan of simmering water and continue whisking constantly for 8-10 minutes until thick and pale yellow. Remove from heat and whisk in the vanilla extract.
  4. Incorporate the Mascarpone: Add the mascarpone cheese to the sabayon mixture and gently fold it in until just combined and smooth. Be careful not to overmix!
  5. Fold in the White Chocolate: Gently fold in the cooled, melted white chocolate until fully incorporated into the mascarpone mixture.
  6. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until it forms medium peaks. Gently fold the whipped cream into the mascarpone-white chocolate mixture in two additions until fully combined and airy.
  7. Prepare the Dipping Liquid: Pour your cooled decaf espresso/coffee or raspberry dipping liquid into a shallow dish.
  8. Assemble the Ladyfinger Base: Quickly dip each ladyfinger into the prepared liquid and arrange a single layer of dipped ladyfingers at the bottom of your dish.
  9. Layer with White Chocolate Cream: Spread half of the white chocolate mascarpone cream evenly over the ladyfingers.
  10. Add Raspberry Compote: Drizzle about half of your cooled raspberry compote over the cream layer and scatter about ½ cup of fresh raspberries.
  11. Final Layering: Add another layer of quickly dipped ladyfingers, followed by the remaining white chocolate mascarpone cream, then the rest of the raspberry compote and fresh raspberries.
  12. Chill and Rest: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  13. Garnish and Serve: Before serving, garnish your White Chocolate Raspberry Tiramisu with extra fresh raspberries and a sprinkle of white chocolate shavings or curls.

Notes

Use quality ingredients for the best flavor. Allow the tiramisu to chill overnight for optimal taste and texture.

Nutrition

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

Scroll to Top