Ingredients
Scale
For the White Chocolate Ganache:
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
For the Raspberry Coulis:
- 1 1/2 cups fresh raspberries
- 2 tablespoons sugar (adjust based on berry sweetness)
- 1 tablespoon lemon juice
For the Mascarpone Cream Filling:
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz white chocolate, melted and cooled
For the Coffee-Soaked Ladyfingers:
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfingers
For Assembly:
- Fresh raspberries (for garnish)
- Cocoa powder (for dusting)
Instructions
- Make the White Chocolate Ganache:
- Melt the white chocolate using a double boiler or in the microwave in 30-second bursts. Once melted, stir in the heavy cream until smooth. Set aside to cool slightly.
- Prepare the Raspberry Coulis:
- In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until the raspberries break down, about 5-7 minutes.
- Strain the mixture through a fine mesh sieve to remove the seeds. Set the coulis aside to cool.
- Prepare the Mascarpone Cream:
- In a large bowl, whip the mascarpone cheese with powdered sugar and vanilla extract until smooth.
- Slowly fold in the melted white chocolate, mixing gently to combine.
- Prepare the Coffee-Soaked Ladyfingers:
- In a shallow dish, combine the cooled coffee and optional coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture for 2-3 seconds (do not soak them). Arrange the soaked ladyfingers in the bottom of a 9×9-inch dish or individual dessert glasses.
- Layer the Tiramisu:
- Spread half of the mascarpone cream over the coffee-soaked ladyfingers.
- Drizzle half of the raspberry coulis over the cream layer.
- Repeat with another layer of soaked ladyfingers, mascarpone cream, and raspberry coulis.
- Top with White Chocolate Ganache:
- Pour the cooled white chocolate ganache over the top layer, spreading evenly to cover.
- Refrigerate the tiramisu for at least 4 hours (or overnight) to allow the flavors to meld.
- Garnish and Serve:
- Just before serving, garnish the tiramisu with fresh raspberries and a dusting of cocoa powder. For extra flair, drizzle additional raspberry coulis on top.
Notes
- Make-Ahead Tip: You can make the white chocolate ganache and raspberry coulis a day ahead of time and store them in the fridge. Assemble the tiramisu just before serving.
- Ladyfinger Soaking: Be careful not to soak the ladyfingers for too long. They should be moist but not soggy.
- Serving Suggestions: This dessert can be served in individual portions for a beautiful presentation or in a large dish for a family-style serving.
- Storage: Store leftovers in the fridge for up to 3 days. Let it come to room temperature for 30 minutes before serving for the best flavor and texture.