Step 1: Crafting the Raspberry Syrup

The raspberry syrup is the star ingredient that ties the entire dessert together. Its tangy sweetness infuses the ladyfingers with vibrant flavor, ensuring every bite bursts with fruity goodness.

In a medium saucepan over medium-high heat, combine the raspberries and water. Using a potato masher or a fork, gently crush the berries to release their juices. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and allow it to simmer for about 2 minutes. This step helps concentrate the raspberry flavor and soften the fruit.

Once the berries have softened, remove the saucepan from the heat and strain the mixture through a fine-mesh strainer into a glass measuring cup. Use the back of a ladle or spoon to press the berries against the strainer, extracting as much juice as possible. Discard the seeds and pulp.

Return the strained raspberry juice to the saucepan and add the granulated sugar and lemon juice. Heat the mixture over medium heat, bringing it to a boil. Let it simmer for 4-5 minutes until it reduces slightly and thickens to a syrupy consistency. Remove the syrup from the heat and transfer it to the refrigerator to cool completely. You should have about 2 cups of raspberry syrup, ready to soak the ladyfingers and add a burst of flavor to the mascarpone filling.

Step 2: Preparing the Mascarpone Filling

The mascarpone filling is where the magic of tiramisu truly shines. Its luscious creaminess serves as the perfect counterbalance to the tangy raspberry syrup and sweet white chocolate.

In a stand mixer fitted with a whisk attachment, whip the heavy cream on high speed until stiff peaks form. Be careful not to overwhip, as this can lead to a grainy texture. Once whipped, transfer the cream to a separate bowl and set it aside.

Replace the whisk attachment with the paddle attachment, then add the mascarpone cheese, granulated sugar, raspberry syrup, and vanilla extract to the mixing bowl. Beat the mixture on high speed until smooth and well combined. Add about one cup of the whipped cream to the mascarpone mixture and beat until fully incorporated. Finally, gently fold in the remaining whipped cream to create a light, airy filling that’s rich but not overpowering.

Step 3: Assembling the Tiramisu

Assembling White Chocolate Raspberry Tiramisu is where the layers of flavor and texture come together. This process requires a bit of patience and precision, but the result is well worth the effort.

Begin by dipping each ladyfinger into the cooled raspberry syrup, ensuring they are soaked but not soggy. Arrange the soaked ladyfingers in an even layer at the bottom of an 8-inch square dish. Depending on the size of your ladyfingers, you may need to trim them to fit the dish. A tip: cut the ladyfingers after soaking them in the syrup, as they soften and become easier to handle.

Once the first layer of ladyfingers is in place, spread half of the mascarpone filling evenly over the top. Use a microplane or fine grater to sprinkle half of the white chocolate over the filling, creating a layer of delicate sweetness. Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone filling.

For the finishing touch, transfer the last portion of the filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut off) and pipe it decoratively over the top layer. Grate the remaining white chocolate on top to complete the dessert.

Cover the dish with plastic wrap and refrigerate for at least six hours, or preferably overnight. This chilling time allows the flavors to meld and the layers to set, resulting in a dessert that’s as visually stunning as it is delicious.