Ingredients

4 cups raspberries (fresh or frozen)

½ cup water

¾ cup granulated sugar

1 tablespoon lemon juice

1 ½ cups heavy cream

16 ounces mascarpone cheese

¾ cup granulated sugar

¾ cup raspberry syrup (from recipe above)

1 teaspoon vanilla extract

1 (7 oz) package Savoiardi ladyfingers (about 24)

1 ounce good-quality white chocolate

Instructions

Step 1: Make the raspberry syrup by placing raspberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, lower heat to medium-low, and simmer for about 2 minutes.

Step 2: Remove the pan from heat and strain the mixture through a fine-mesh strainer into a glass measuring cup, pressing with the back of a spoon to extract as much juice as possible. Discard the seeds.

Step 3: Return the juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.

Step 4: For the filling, whip heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer whipped cream to a bowl and switch the mixer attachment to the paddle.

Step 5: Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the mixer bowl. Beat on high until combined. Add about one cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream.

Step 6: Dip ladyfingers one at a time into the raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows in an 8-inch square dish.

Step 7: Spread half of the mascarpone filling over the ladyfingers. Using a grater or microplane, grate half of the white chocolate evenly on top.

Step 8: Add another layer of raspberry syrup-soaked ladyfingers on top of the filling, then spread half of the remaining filling over them.

Step 9: Transfer the remaining filling to a pastry bag or a ziplock bag with a corner cut off and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.

Step 10: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

For an extra burst of flavor, add a splash of raspberry or white chocolate liqueur to the syrup or filling.

Use fresh raspberries for the best texture, but frozen berries work well if thawed and drained slightly.

If you prefer a less sweet dessert, reduce the sugar in the syrup and filling to taste.

Try garnishing with fresh raspberries or mint leaves before serving for an elegant presentation.

FAQs

Can I use a different type of berry?

Yes, blueberries or strawberries make excellent substitutions. Adjust cooking time for the syrup if necessary and taste to balance sweetness accordingly.

How do I prevent the ladyfingers from becoming too soggy?

Dip the ladyfingers briefly in the raspberry syrup, just until soaked but not saturated. This prevents them from falling apart while still absorbing the flavor.