Description
A luscious dessert with creamy mascarpone and tart raspberry syrup layered with Savoiardi ladyfingers, topped with white chocolate shavings.
Ingredients
Scale
- 4 cups raspberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar (plus more to taste)
- 1 tablespoon lemon juice
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- ¾ cup raspberry syrup
- 1 teaspoon vanilla
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 ounce good-quality white chocolate, grated
Instructions
- In a medium saucepan, combine raspberries, water, and granulated sugar. Cook over medium heat until boiling, stirring gently to break down the raspberries. Reduce heat and simmer for about 10 minutes, then add lemon juice.
- Strain the syrup through a fine mesh strainer to remove seeds and let cool.
- In a large mixing bowl, beat heavy cream until soft peaks form.
- In another bowl, combine mascarpone cheese, sugar, raspberry syrup, and vanilla. Mix until smooth.
- Fold whipped cream into mascarpone mixture until fully combined.
- Quickly dip each ladyfinger into raspberry syrup and layer half in a 9×13 inch dish. Spread half of the mascarpone mixture over ladyfingers.
- Repeat layers, finishing with remaining filling on top. Grate white chocolate over the top.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For a richer flavor, let the tiramisu chill overnight. Over-soaking ladyfingers can lead to a soggy dessert, so dip quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg