Luscious White Chocolate Raspberry Tiramisu
This tiramisu combines rich mascarpone with luscious white chocolate and a tart raspberry compote for an unforgettable dessert experience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for raspberry compote)
- 1 tablespoon water (optional, for raspberry compote)
- White chocolate (good quality bars or baking chips)
- ½ cup granulated sugar (for sabayon)
- 4 egg yolks
- Mascarpone cheese (good quality full-fat)
- 1 cup heavy cream
- Vanilla extract (good quality)
- Ladyfingers (Savoiardi)
- Decaf espresso or strong decaf coffee (for dipping liquid)
- Raspberry syrup or raspberry juice (optional, for dipping liquid)
- ½ cup fresh raspberries (for layering and garnish)
Instructions
- Prepare the Raspberry Compote: In a small saucepan, combine raspberries with sugar and water. Bring to a simmer, mashing gently. Cook for 5-7 minutes until thickened. Let cool.
- Melt the White Chocolate: Break white chocolate into small pieces and melt gently over a double boiler or in the microwave, stirring until smooth. Cool slightly.
- Whisk the Egg Yolks: In a heatproof bowl, whisk egg yolks and sugar until pale. Heat over simmering water, whisking constantly for 8-10 minutes. Remove and stir in vanilla extract.
- Combine Mascarpone and Chocolate: Fold mascarpone into the yolk mixture until smooth, then fold in the cooled white chocolate.
- Whip the Heavy Cream: In a separate bowl, whip heavy cream until medium peaks form. Fold into the mascarpone mixture until airy.
- Prepare the Dipping Liquid: Pour decaf espresso or raspberry liquid into a shallow dish.
- Arrange the Ladyfingers: Dip ladyfingers into the liquid and arrange in the bottom of a dish.
- Layer the Cream Mixture: Spread half of the mascarpone cream over the ladyfingers.
- Add the Raspberry Compote: Drizzle half of the cooled raspberry compote over the cream and scatter fresh raspberries.
- Assemble the Final Layers: Add another layer of dipped ladyfingers, followed by remaining mascarpone cream, raspberry compote, and fresh raspberries.
- Chill the Tiramisu: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Garnish and Serve: Before serving, garnish with extra raspberries and white chocolate shavings.
Notes
Make the raspberry compote ahead of time and ensure heavy cream is chilled for optimal results.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 24g
- Sodium: 65mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg