Raspberry Tiramisu Chocolate (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
½ cup water
02 -
¾ cup sugar (use the granulated kind)
03 -
4 cups of raspberries (fresh works best, but frozen is fine too)
04 -
1 tablespoon freshly squeezed lemon juice
→ Mascarpone Filling
05 -
¾ cup of the prepared raspberry syrup
06 -
1 teaspoon vanilla extract
07 -
¾ cup granulated sugar
08 -
16 ounces of mascarpone cheese
09 -
1 ½ cups heavy cream
→ For Assembly
10 -
1 package of Savoiardi cookies (7 oz, about 24 pieces)
11 -
1 ounce white chocolate (a good brand like Lindt is nice)
# Instructions:
01 -
Put the water and raspberries together in a medium-sized pot over medium heat. Mash up the berries using a fork or potato masher until they're broken down. Once bubbly, turn the heat down and let it simmer for 2 minutes.
02 -
Take the pot off the stove. Pour the mixture through a fine strainer into a measuring cup or bowl, pressing the pulp with the back of a spoon to extract the juice. Toss the leftover seeds.
03 -
Return the strained juice back into the pot. Stir in the sugar and lemon juice and bring it to a quick boil. Cook it for 4-5 minutes until it thickens a bit, then pop it in the fridge so it cools completely.
04 -
Using a stand mixer fitted with a whisk, whip the heavy cream until stiff peaks show up. Scoop the whipped cream into another bowl, and swap out the whisk for the paddle attachment on your mixer.
05 -
Add mascarpone, vanilla, sugar, and ¾ cup of raspberry syrup to the mixing bowl. Turn the mixer on high and blend until smooth. Toss in a cup of whipped cream and mix until it's combined, then gently fold in the rest of the cream by hand.
06 -
Dip the ladyfingers quickly into the raspberry syrup—they should be coated but not soggy. Layer them evenly in an 8-inch dish. Spread half the mascarpone mixture on top, followed by a sprinkle of grated white chocolate.
07 -
Repeat with another layer of syrup-dipped cookies. Spread half of the remaining mascarpone mixture on top. Use a piping bag (or a ziplock with a snipped corner) to pipe the rest over the dessert. Grate the rest of the white chocolate all over.
08 -
Wrap it up in plastic and chill it in the fridge for at least 6 hours, or even better, overnight.
# Notes:
01 -
Yields roughly 2 cups of raspberry syrup
02 -
For tangier ladyfingers, drizzle more syrup while assembling
03 -
Cut soaked ladyfingers if you need smaller pieces