White Chocolate Raspberry Tiramisu
Bakery-style no-bake tiramisu with layers of white chocolate mascarpone, raspberry puree, and ladyfingers.
Ingredients
Ingredients
- 8 oz white chocolate chopped
- 1 cup heavy cream cold
- 1 cup mascarpone cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup fresh raspberries plus extra for garnish
- 1 cup raspberry puree from fresh or frozen raspberries, strained
- 24 ladyfinger cookies savoiardi
- 1/4 cup brewed coffee cooled (optional)
- 1 tablespoon unsweetened cocoa powder for dusting (optional)
Instructions
- Place the chopped white chocolate in a heatproof bowl and melt it over a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool to room temperature.
- In a medium mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form, 3 to 5 minutes. Do not overwhip.
- In a separate large bowl, add the mascarpone cheese, powdered sugar, and vanilla bean paste and beat on medium speed until smooth and well combined.
- Pour the cooled, melted white chocolate into the mascarpone mixture and fold gently with a spatula until fully incorporated and smooth.
- Add the whipped cream to the mascarpone mixture and fold gently with sweeping motions until the mixture is light, airy, and no streaks remain.
- If using coffee, pour the cooled brewed coffee into a shallow dish. Quickly dip each ladyfinger into the coffee for about 1 second per side; do not soak. If skipping coffee, use the ladyfingers dry.
- Spread a thin layer of the white chocolate mascarpone cream over the bottom of a 9x9-inch dish. Arrange a single layer of ladyfingers over the cream, trimming as needed to fit.
- Spoon or drizzle about one-third of the raspberry puree evenly over the ladyfingers, then scatter one-third of the fresh raspberries on top.
- Spread about one-third of the remaining mascarpone cream over the raspberries, smoothing it into an even layer.
- Repeat the layering with another layer of ladyfingers, one-third of the raspberry puree, one-third of the raspberries, and one-third of the cream.
- Add a final layer of ladyfingers, the remaining raspberry puree and raspberries, and finish with the remaining mascarpone cream, smoothing the top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, until the ladyfingers have softened and the layers are set.
- Just before serving, dust the top lightly with cocoa powder, garnish with extra fresh raspberries, slice into squares, and serve chilled.
Notes
- Use good-quality white chocolate bars instead of chips for a smoother melt and better flavor.
- Make raspberry puree by blending raspberries with a small splash of water, then straining through a fine-mesh sieve to remove seeds.
- For a coffee-free version, skip the brewed coffee and layer the ladyfingers dry; the raspberry puree and cream will soften them as they chill.
- Prepare the tiramisu a day ahead for best flavor and clean slices, as the layers firm up overnight.
- Store leftovers covered in the refrigerator for up to 3 days; do not freeze as the texture may become grainy.
- Make raspberry puree by blending raspberries with a small splash of water, then straining through a fine-mesh sieve to remove seeds.
- For a coffee-free version, skip the brewed coffee and layer the ladyfingers dry; the raspberry puree and cream will soften them as they chill.
- Prepare the tiramisu a day ahead for best flavor and clean slices, as the layers firm up overnight.
- Store leftovers covered in the refrigerator for up to 3 days; do not freeze as the texture may become grainy.