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Ingredients
Scale
- 4 cups raspberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar (for syrup)
- 1 tablespoon lemon juice
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar (for filling)
- ¾ cup raspberry syrup (from recipe above)
- 1 teaspoon vanilla extract
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate (e.g., Lindt)
Instructions
- In a medium saucepan, combine raspberries and water; mash until crushed and simmer.
- Strain mixture to extract juice, return juice to pan, add sugar and lemon juice, boil, then chill.
- Whip heavy cream to stiff peaks and set aside.
- Mix mascarpone, sugar, raspberry syrup, and vanilla using a paddle attachment until smooth.
- Fold whipped cream into mascarpone mixture.
- Dip ladyfingers in raspberry syrup, then layer in a dish.
- Spread half of the mascarpone filling over ladyfingers and sprinkle with grated white chocolate.
- Repeat layers and pipe remaining filling on top; grate more white chocolate over it.
- Refrigerate for at least 6 hours or overnight.
Notes
Ensure mascarpone is at room temperature for easier mixing.
Do not oversoak ladyfingers; a quick dip is sufficient.
For best flavor, chill the tiramisu overnight.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 22
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
- Cholesterol: 65