Chocolate Raspberry Tiramisu (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
½ cup water
02 -
4 cups fresh or frozen raspberries
03 -
1 tablespoon lemon juice
04 -
¾ cup white sugar
→ Mascarpone Filling
05 -
16 ounces mascarpone cheese
06 -
¾ cup sugar
07 -
¾ cup raspberry syrup (from above)
08 -
1 ½ cup heavy whipping cream
09 -
1 teaspoon vanilla extract
→ For Assembly
10 -
1 ounce high-quality white chocolate (like Lindt)
11 -
1 (7 oz) package of ladyfingers (about 24)
# Instructions:
01 -
Add raspberries and water to a pot on medium-high heat. Squish the berries using a fork or potato masher. Let it bubble, turn the heat down to medium-low, and cook for about 2 minutes.
02 -
Take the saucepan off the stove and pour the mix through a fine-mesh strainer set over a measuring cup. Press down with a spoon or ladle to squeeze out the juice. Toss the leftover seeds.
03 -
Put the strained raspberry liquid back in the pot. Add in lemon juice and sugar, then bring it to a boil. Keep it cooking for 4-5 minutes until it thickens just a little. Cool it down completely in the fridge.
04 -
Whip heavy cream in a stand mixer until it forms stiff peaks. Scoop it into another bowl. Swap the mixer's whisk attachment for the paddle.
05 -
Beat together mascarpone, sugar, vanilla, and ¾ cup raspberry syrup in the mixer until smooth. Gently fold the whipped cream into the mix, starting with a little at first, then the rest.
06 -
Dip each ladyfinger briefly in raspberry syrup so they soak a bit but don't fall apart. Lay them flat in an 8-inch square dish. Spread half the mascarpone mixture on top, then grate half the white chocolate over everything. Add another layer of syrup-soaked ladyfingers.
07 -
Smear most of the remaining mascarpone mix on top of the ladyfingers. Scoop the last bit into a piping bag (or a ziplock with a hole cut in the corner) and pipe it evenly across the top. Shred the rest of the white chocolate on top.
08 -
Cover tightly and let it sit in the fridge for at least six hours, or overnight if you can wait.
# Notes:
01 -
You should end up with around 2 cups of raspberry syrup.
02 -
For a stronger berry flavor, drizzle extra syrup over the soaked ladyfingers.
03 -
Cut up ladyfingers after soaking for easier serving.