Raspberry Tiramisu Delight (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - ½ cup water
02 - 4 cups fresh or frozen raspberries
03 - 1 tablespoon lemon juice
04 - ¾ cup regular sugar

→ Mascarpone Filling

05 - ¾ cup the prepared raspberry syrup (from earlier)
06 - 1 ½ cups heavy whipping cream
07 - 16 ounces mascarpone cheese
08 - 1 teaspoon vanilla extract
09 - ¾ cup sugar

→ For Assembly

10 - 1 high-quality white chocolate bar (about 1 oz)
11 - 1 packet (7 oz) of ladyfingers (roughly 24 pieces)

# Instructions:

01 - Put raspberries and water in a medium pot on medium-high heat. Mash the berries with a fork or potato masher. Let it start to bubble, then lower to medium-low and cook for a couple minutes.
02 - Take the pot off the stove and pour mixture into a mesh strainer placed over a glass measuring cup. Push down on the berries with a spoon or ladle to get all the juice out. Toss the seeds.
03 - Pour strained juice back into the pot and stir in the lemon juice and sugar. Bring it to a boil, then cook for 4-5 minutes until it thickens up a bit. Let it cool in the fridge until cold.
04 - Using a stand mixer with a whisk attachment, whip up the cream until it holds stiff peaks. Move the whipped cream to its own bowl. Swap out your whisk attachment for the paddle.
05 - Put mascarpone, sugar, vanilla, and ¾ cup of raspberry syrup in the stand mixer and turn it to high. Once blended, toss in around a cup of whipped cream and mix until smooth. Gently fold the rest of the whipped cream in by hand.
06 - Soak each ladyfinger in raspberry syrup quickly so it doesn’t get mushy. Lay them across the bottom of an 8-inch square pan. Spread half of the mascarpone mixture on top of the ladyfingers. Take a grater or zester and shave half the white chocolate over the top. Repeat with another soaked ladyfinger layer.
07 - Spoon the rest of the mascarpone mixture on top of the second ladyfinger layer. Put the remaining filling in a piping bag (or a ziplock bag with the tip snipped off) and pipe it in neat rows across the dessert. Sprinkle the remaining white chocolate over the top.
08 - Cover with some plastic wrap and chill for at least 6 hours, better if left overnight.

# Notes:

01 - Yields roughly 2 cups of raspberry syrup.
02 - For extra tang, drizzle extra syrup on the soaked ladyfingers.
03 - Want neater slices? Pre-cut the ladyfingers after dunking them.

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