White Chocolate Raspberry Tiramisu
A delightful twist on the classic tiramisu, featuring layers of creamy mascarpone, rich white chocolate, and fresh raspberries.
Ingredients
Filling
- 8 ounces mascarpone cheese at room temperature
- 1 cup heavy cream
- 1/2 cup confectioners' sugar adjust according to sweetness preference
- 6 ounces white chocolate melted and slightly cooled
- 1 teaspoon vanilla extract
Assembly
- 1 cup fresh raspberries plus extra for garnish
- 1 cup brewed, cooled herbal tea (like chamomile or mint)
- 24 pieces ladyfinger cookies
- Cocoa powder for dusting optional
Instructions
Preparation
- In a bowl, combine the mascarpone cheese, heavy cream, and confectioners' sugar. Whip until soft peaks form.
- Gently fold in the melted white chocolate and vanilla extract until well combined.
Assembly
- In a shallow dish, pour the cooled herbal tea and quickly dip each ladyfinger until they soak up some liquid but remain firm.
- Layer half of the dipped ladyfingers in the bottom of a rectangular dish or individual serving glasses.
- Spread half of the mascarpone mixture over the ladyfingers, then evenly distribute half of the raspberries.
- Repeat the process with another layer of ladyfingers, followed by the remaining mascarpone mixture and top with the remaining raspberries.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Serving
- Dust the top with cocoa powder if desired before serving.
- Garnish with whole raspberries and serve chilled.
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Notes
Ensure mascarpone cheese is at room temperature for a smoother mixture. Prepare a day in advance for best flavor. Avoid adding garnishes until just before serving.