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White Chocolate Raspberry Tiramisu Recipe

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4.1 from 36 reviews

A luscious and elegant dessert, White Chocolate Raspberry Tiramisu combines layers of delicate ladyfinger biscuits soaked in a sweet orange liqueur syrup with creamy mascarpone filling, fresh raspberries, and finely grated white chocolate, chilled to perfection for a refreshing and indulgent treat.

Ingredients

Raspberry Mixture

  • 1 - 600 gm. package frozen raspberries (thawed and drained, 21 oz.)
  • 6 tablespoons white sugar

Syrup

  • 1 cup white 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. containers of mascarpone cheese (10 oz. each)
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract

Assembly

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

Instructions

  1. Macerate Raspberries: Place the thawed and drained raspberries in a bowl, sprinkle with 6 tablespoons of white sugar, and let them macerate while preparing the mascarpone filling to release their juices and soften.
  2. Prepare Syrup: Combine 1 cup sugar with 1/3 cup hot water, stirring until fully dissolved; then add 1/2 cup Triple Sec (orange liqueur) and 1/2 cup cold water to create a flavorful soaking syrup.
  3. Cook Egg Yolk Mixture: In the top of a double boiler over simmering water, combine 6 egg yolks and 1 cup sugar. Cook for about 10 minutes, stirring constantly, being cautious not to incorporate crystallized sugar to avoid gritty custard; remove from heat once thickened.
  4. Whip Yolks and Mascarpone: Transfer the warm yolk mixture to another bowl to avoid crystals, whip until thick and lemon-colored; then gently fold in the mascarpone cheese until smooth and combined.
  5. Whip Cream: In a separate bowl, whip 2 cups whipping cream with 1 teaspoon vanilla extract until stiff peaks form, then gently fold this into the mascarpone yolk mixture, creating a light and creamy filling.
  6. Assemble Layers: Quickly dip each ladyfinger biscuit into the prepared syrup, then line the bottom of a 9x13-inch pan; trim biscuits as needed to fit perfectly.
  7. Add Raspberry Layer: Spoon half of the macerated raspberries with their juice evenly over the ladyfinger layer.
  8. Add Cream Layer and Chocolate: Spoon half of the mascarpone cream filling over raspberries and sprinkle with half of the finely grated white chocolate.
  9. Repeat Layers: Repeat the process with another layer of syrup-dipped ladyfingers, the remaining raspberries, and the remaining cream filling.
  10. Top with Chocolate and Chill: Sprinkle the remaining grated white chocolate over the top, then refrigerate the tiramisu overnight or for several hours to allow flavors to meld and dessert to set perfectly.

Notes

  • Ensure raspberries are fully thawed and drained to avoid excess moisture in the dessert.
  • Do not over-soak ladyfingers; a quick dip is sufficient to prevent sogginess.
  • When cooking yolks, avoid stirring in sugar crystals to maintain smooth custard texture.
  • This dessert is best chilled overnight for optimal flavor and texture.
  • Triple Sec can be substituted with any orange-flavored liqueur or omitted for a non-alcoholic version.

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