- Make Ahead: Best when made a day in advance.
- Raspberry Juice Substitute: Use cranberry-raspberry juice if raspberry juice is unavailable.
- Texture Tip: Avoid over-soaking the ladyfingers to maintain structure.
WHITE CHOCOLATE RASPBERRY TIRAMISU
This White Chocolate Raspberry Tiramisu is a festive twist on the classic dessert. Layers of creamy mascarpone, tart raspberries, and white chocolate create a light, elegant treat that’s perfect for holidays and special gatherings.
Ingredients
For the Filling:
- 8 oz mascarpone cheese room temperature
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 6 oz white chocolate melted and cooled
For the Layers:
- 24 ladyfinger cookies
- 1 ½ cups raspberry juice or raspberry syrup
- 1 ½ cups fresh or frozen raspberries thawed if frozen
For Topping:
- White chocolate curls optional
- Additional raspberries
- Powdered sugar for dusting
Instructions
Make the Filling:
- Whip heavy cream until stiff peaks form. In another bowl, mix mascarpone, powdered sugar, vanilla, and melted white chocolate until smooth. Fold in whipped cream gently.
Dip Ladyfingers:
- Quickly dip ladyfingers into raspberry juice. Don’t soak—just a quick dip to soften slightly.
Assemble:
- Layer half of the ladyfingers in a 9x9 dish. Spread half of the mascarpone mixture, then scatter raspberries. Repeat layers and smooth the top.
Chill:
- Refrigerate at least 4 hours, preferably overnight, to set and blend flavors.
Garnish and Serve:
- Top with white chocolate curls, raspberries, and a light dusting of powdered sugar before serving.