Description
This White Chocolate Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring creamy layers of mascarpone and ricotta cheese blended with melted white chocolate, layered with coffee-soaked ladyfingers and vibrant raspberry puree. Finished with fresh raspberries, lemon zest, and a dusting of powdered sugar, this no-bake dessert offers a perfect balance of sweetness, tartness, and rich texture, ideal for impressing guests or a special treat.
Ingredients
Scale
White Chocolate Mascarpone Mixture
- 8 ounces white chocolate
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
Raspberry Puree
- 1 cup raspberry puree
- 1 tablespoon lemon zest
Other Ingredients
- 2 cups strong brewed coffee
- 2 tablespoons coffee liqueur
- 24 ladyfinger cookies
- 1/2 cup fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- Melt White Chocolate: Melt the white chocolate in a heatproof bowl over simmering water, stirring occasionally until smooth and fully melted.
- Cool Chocolate: Remove melted chocolate from heat and allow it to cool slightly.
- Whip Cream: In a separate bowl, whip the heavy cream with a mixer until soft peaks form.
- Combine Cheeses & Vanilla: In a large bowl, mix mascarpone cheese, ricotta cheese, and vanilla extract until combined.
- Add Sugar: Add sugar to the cheese mixture and beat until smooth and creamy using an electric mixer.
- Fold in White Chocolate: Gently fold the melted white chocolate into the mascarpone and ricotta mixture until smooth.
- Fold in Whipped Cream: Carefully fold the whipped cream into the cheese and chocolate mixture, avoiding deflation; set aside.
- Heat Raspberry Puree: Warm the raspberry puree in a small saucepan over medium heat for about 5 minutes until slightly thickened.
- Cool Raspberry Puree: Remove from heat and let the puree cool completely.
- Prepare Coffee Mix: In a shallow dish, combine brewed coffee and coffee liqueur.
- Dip Ladyfingers: Briefly dip each ladyfinger into the coffee mixture to avoid sogginess.
- Layer Ladyfingers: Arrange a layer of dipped ladyfingers in a 9×13-inch baking dish.
- First Cream Layer: Spread half of the white chocolate mascarpone mixture evenly over ladyfingers.
- Drizzle Raspberry Puree: Drizzle half of the cooled raspberry puree over the cream layer.
- Repeat Layers: Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
- Top with Raspberry Puree: Drizzle the remaining raspberry puree evenly over the final cream layer.
- Smooth Top: Use a spatula to smooth out the top layer and distribute raspberry puree uniformly.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to meld flavors.
- Finish and Garnish: Before serving, dust the top with powdered sugar, garnish with fresh raspberries and lemon zest.
- Serve: Serve chilled and enjoy this elegant, fruity tiramisu.
Notes
- Do not soak ladyfingers too long in coffee mixture to prevent sogginess.
- Chilling overnight enhances flavor melding and texture.
- Use fresh raspberries for garnish to add natural tartness and color contrast.
- For a non-alcoholic version, omit coffee liqueur and use extra coffee or coffee extract.
- Whipping cream to soft peaks is crucial for light and airy filling texture.
