Introduction
If you’re looking to impress your guests with a dessert that’s both beautiful and delicious, this White Chocolate Raspberry Tiramisu might just be the answer. Combining the rich creaminess of white chocolate and the tartness of fresh raspberries, this dessert is a delightful twist on the classic Italian favorite.
Layered with delicate ladyfingers soaked in coffee and raspberry liqueur, and topped with a vibrant pink cream, this tiramisu is a feast for both the eyes and the palate. The balance of flavors creates a refreshing yet indulgent experience, perfect for any occasion.
Ingredients
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 tablespoon raspberry liqueur (optional)
- 1/2 cup raspberry puree (for pink cream)
- 1 cup strong brewed coffee, cooled
- 24 ladyfingers
Directions & Preparation
- Melt the white chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whip 1 cup chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the mascarpone cheese into the cooled white chocolate mixture until well combined.
- Carefully fold in the whipped cream into the mascarpone and white chocolate mixture until smooth and creamy.
- In a shallow dish, combine the cooled coffee and raspberry liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- Layer half of the soaked ladyfingers in the bottom of a rectangular dish, covering the base completely.
- Spread half of the white chocolate mascarpone mixture over the ladyfingers, followed by half of the fresh raspberries.
- Repeat the layers with the remaining ladyfingers, white chocolate mascarpone mixture, and raspberries.
- In a small bowl, mix the raspberry puree with the remaining whipped cream until combined and a lovely pink color is achieved.
- Spread the pink cream over the top layer of the tiramisu, smoothing it out with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
FAQs
What if my white chocolate mixture is too thick?
If the mixture thickens too much while cooling, gently reheat it over simmering water, stirring until it loosens.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries; just ensure they are thawed and drained well before use.
What if my tiramisu is too sweet?
Adjust the sweetness by reducing the powdered sugar in the whipped cream or by adding more fresh raspberries for tartness.
How can I make the pink cream more vibrant?
Add a few drops of food coloring to the raspberry puree before mixing it into the whipped cream.
Can I prepare this dessert in a different dish?
Absolutely! Just ensure the dish is suitable for layering and has enough depth to hold the tiramisu.
What if the ladyfingers break while soaking?
Soak them gently and quickly; if they break, simply piece them together in the dish.
Conclusion
This White Chocolate Raspberry Tiramisu is not just a treat for special occasions; it can brighten up any day with its delightful flavors and beautiful presentation. Each creamy, layered bite is a testament to the art of dessert-making.
With its unique combination of textures and flavors, this dessert is bound to become a favorite. Don’t hesitate to experiment with the layers or toppings—after all, the best part of cooking is making it your own.
Recipe Card
Decadent White Chocolate Raspberry Tiramisu with Pink Cream
Ingredients
- 8 oz white chocolate chopped
- 1/4 cup heavy cream
- 8 oz mascarpone cheese softened
- 1 cup heavy cream chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 tablespoon raspberry liqueur optional
- 1/2 cup raspberry puree for pink cream
- 1 cup strong brewed coffee cooled
- 24 ladyfingers
Instructions
- Melt the white chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whip 1 cup chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the mascarpone cheese into the cooled white chocolate mixture until well combined.
- Carefully fold in the whipped cream into the mascarpone and white chocolate mixture until smooth and creamy.
- In a shallow dish, combine the cooled coffee and raspberry liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- Layer half of the soaked ladyfingers in the bottom of a rectangular dish, covering the base completely.
- Spread half of the white chocolate mascarpone mixture over the ladyfingers, followed by half of the fresh raspberries.
- Repeat the layers with the remaining ladyfingers, white chocolate mascarpone mixture, and raspberries.
- In a small bowl, mix the raspberry puree with the remaining whipped cream until combined and a lovely pink color is achieved.
- Spread the pink cream over the top layer of the tiramisu, smoothing it out with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
