Introduction
Indulging in a dessert that combines flavors and textures is a true delight, and this luxurious white chocolate raspberry tiramisu is no exception. With its velvety layers of creamy mascarpone, rich white chocolate, and the vibrant burst of fresh raspberries, this dessert is sure to impress at any gathering.
Tiramisu is often associated with coffee and cocoa, but this version takes a playful twist by incorporating the sweetness of white chocolate and the tartness of raspberries. The pink cream adds a beautiful visual appeal, making it not just a treat for the palate but also a feast for the eyes.
Whether you're celebrating a special occasion or simply treating yourself, this dessert is the perfect way to elevate your culinary repertoire. Its layered composition and elegant presentation make it a standout choice for both novice and experienced bakers alike.
Ingredients
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream (for melting)
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream, chilled (for whipping)
- 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
- 20 ladyfinger cookies
Directions & Preparation
- Melt white chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until smooth. Stir occasionally and let it cool slightly once melted.
- In a large mixing bowl, combine the softened mascarpone cheese with the melted white chocolate. Mix until well blended and smooth.
- In another bowl, whip 1 cup chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold this whipped cream into the mascarpone mixture until fully incorporated.
- In a shallow dish, combine the cooled brewed coffee with raspberry liqueur, if using. Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy.
- Begin layering by placing a layer of the soaked ladyfingers at the bottom of your serving dish.
- Spread half of the white chocolate mascarpone mixture over the ladyfingers, smoothing it out evenly.
- Scatter half of the fresh raspberries over the mascarpone layer, pressing them lightly into the cream.
- Repeat the process by adding another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.
- Top with the remaining raspberries, arranging them as desired.
- For the pink cream, mix the raspberry puree with a small amount of whipped cream until you achieve a light pink color. Spoon this mixture over the top layer.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, garnish with additional fresh raspberries and a dusting of white chocolate shavings, if desired.
FAQs
What if my mascarpone mixture is too thick?
If the mascarpone mixture feels too thick, gently fold in a bit more whipped cream to achieve a lighter consistency.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them to avoid excess moisture.
What type of coffee works best for this recipe?
A strong brewed coffee, such as espresso or dark roast, will provide the best flavor balance with the white chocolate.
Why does my white chocolate mixture seem grainy?
If the chocolate seizes during melting, ensure the bowl isn't touching the simmering water, and stir gently to incorporate any lumps.
How can I adjust the sweetness of this tiramisu?
You can adjust the sweetness by adding more or less powdered sugar to the mascarpone mixture based on your taste.
What if my cream doesn’t whip well?
Ensure your heavy cream is very cold, and use a clean bowl and beaters to whip it. If it doesn't whip, it may need to be chilled more.
Can I make this tiramisu vegan?
You can substitute the mascarpone with a vegan cream cheese alternative and use coconut cream for the whipped cream.
How can I scale this recipe for a larger crowd?
To scale the recipe, simply multiply each ingredient by the number of servings you need, keeping the ratios consistent.
Conclusion
This luxurious white chocolate raspberry tiramisu is not only a treat for the senses but also a testament to the art of dessert-making. Its layers of flavor and texture create a memorable experience for anyone who indulges in it.
Whether served at a dinner party or as a special dessert for a loved one, this elegant dish is sure to leave a lasting impression. So gather your ingredients, embrace your inner chef, and enjoy the process of creating this stunning dessert.
Recipe Card
Luxurious White Chocolate Raspberry Tiramisu with Pink Cream
Ingredients
- 8 oz white chocolate chopped
- 1/4 cup heavy cream for melting
- 8 oz mascarpone cheese softened
- 1 cup heavy cream chilled (for whipping)
- 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
- 20 ladyfinger cookies
Instructions
- Melt white chocolate with 1/4 cup heavy cream in a heatproof bowl over simmering water until smooth. Stir occasionally and let it cool slightly once melted.
- In a large mixing bowl, combine the softened mascarpone cheese with the melted white chocolate. Mix until well blended and smooth.
- In another bowl, whip 1 cup chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold this whipped cream into the mascarpone mixture until fully incorporated.
- In a shallow dish, combine the cooled brewed coffee with raspberry liqueur, if using. Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy.
- Begin layering by placing a layer of the soaked ladyfingers at the bottom of your serving dish.
- Spread half of the white chocolate mascarpone mixture over the ladyfingers, smoothing it out evenly.
- Scatter half of the fresh raspberries over the mascarpone layer, pressing them lightly into the cream.
- Repeat the process by adding another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.
- Top with the remaining raspberries, arranging them as desired.
- For the pink cream, mix the raspberry puree with a small amount of whipped cream until you achieve a light pink color. Spoon this mixture over the top layer.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, garnish with additional fresh raspberries and a dusting of white chocolate shavings, if desired.
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.