Description
A rich and creamy dessert combining white chocolate and fresh raspberries, layered between ladyfingers for a delightful experience.
Ingredients
Scale
- 2 cups Raspberries (Fresh or frozen)
- 1 cup Water
- 1 cup Granulated Sugar (Honey or agave can be used)
- 2 tablespoons Lemon Juice (Fresh is best)
- 1 cup Heavy Cream (Coconut cream can be used as a substitute)
- 1 cup Mascarpone Cheese (Cream cheese can be used as an alternative)
- 1 teaspoon Vanilla Extract
- 24 pieces Savoiardi Ladyfingers (Sponge cake strips can be swapped)
- 4 ounces White Chocolate (Can be omitted for a lighter finish)
Instructions
- Make Raspberry Syrup: Combine raspberries, water, sugar, and lemon juice in a saucepan. Heat it over medium heat until the raspberries break down and the mixture thickens. Strain to remove seeds and let it cool.
- Prepare Mascarpone Filling: In a mixing bowl, whip the heavy cream until it forms stiff peaks. In another bowl, mix mascarpone cheese with vanilla extract until smooth. Gently fold the whipped cream into the mascarpone until combined.
- Assemble Tiramisu: Dip ladyfingers briefly into the raspberry syrup. Layer them at the bottom of your serving dish. Spread half of the mascarpone mixture over the ladyfingers.
- Layer Again: Add another layer of dipped ladyfingers and then top with the remaining mascarpone filling.
- Chill: Cover the dish and refrigerate for at least 240 minutes, preferably overnight for best flavor.
Notes
Use high-quality white chocolate for the best results. The dessert tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg