Indulge in a delightful and decadent dessert with this White Chocolate Raspberry Tiramisu recipe. Layers of fluffy ladyfingers soaked in raspberry syrup, topped with a luscious white chocolate and mascarpone cheese mixture, and finished off with fresh raspberries – it’s a perfect dessert for any occasion.
- 1/2 cup seedless raspberry jam
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup raspberry liqueur (such as Chambord), optional
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream, divided
- 1 (7-ounce) package ladyfingers
- 1 cup fresh raspberries
Preparation Time: 30 minutes
Nutrition Facts (per serving):
- Calories: 413
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 100mg
- Sodium: 85mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
- In a small saucepan, combine the raspberry jam, water, granulated sugar, and raspberry liqueur (if using). Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly, about 5 minutes. Remove from heat and let cool to room temperature.
- In a large mixing bowl, beat the cream cheese until light and fluffy. Add the melted white chocolate, powdered sugar, and vanilla extract, and beat until well combined.
- In a separate mixing bowl, beat 1 cup of the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread a thin layer of the cream cheese mixture in the bottom of an 8×8 inch dish. Dip the ladyfingers in the raspberry syrup and arrange a layer of soaked ladyfingers on top of the cream cheese mixture.
- Repeat the layering process, alternating between the cream cheese mixture and ladyfingers soaked in raspberry syrup, until all of the ingredients are used up. Top the tiramisu with the remaining 1/2 cup of heavy cream and fresh raspberries.
- Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours or overnight before serving.