Description
Indulge in a luscious White Chocolate Raspberry Tiramisu, featuring creamy white chocolate mascarpone, fresh raspberries, and coffee-soaked ladyfingers. This delightful twist on the classic Italian dessert is perfect for any occasion, offering a heavenly combination of flavors and textures.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfinger cookies
- Fresh mint leaves for garnish (optional)
Instructions
- Start by melting the white chocolate. Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form (about 3-5 minutes).
- Gently fold in the mascarpone cheese, powdered sugar, and vanilla extract into the whipped cream until smooth and creamy, being careful not to deflate the whipped cream.
- Add the melted white chocolate to the mascarpone mixture and fold it in gently until fully incorporated.
- In a shallow dish, combine the brewed espresso or strong coffee with the coffee liqueur (if using). Stir well to combine.
- Allow the coffee mixture to cool to room temperature.
- Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring not to soak them.
- Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch dish or a similar-sized trifle dish.
- Spread half of the white chocolate mascarpone mixture over the layer of ladyfingers.
- Scatter half of the fresh raspberries over the mascarpone layer.
- Repeat the process with another layer of dipped ladyfingers, followed by the remaining white chocolate mascarpone mixture.
- Top with the remaining raspberries.
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Once chilled, dust the top with powdered sugar or cocoa powder if desired.
- Cut into squares or scoop out with a spoon if using a trifle dish.
- Garnish with fresh mint leaves and serve immediately.
Notes
- For a richer flavor, use high-quality white chocolate.
- Ensure the coffee is strong enough for flavor; decaffeinated coffee can be used for a non-caffeinated version.
- Adjust the amount of raspberries to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes