Description
This indulgent twist on the classic tiramisu combines the rich creaminess of white chocolate, the tartness of fresh raspberries, and the crunchy, nutty flavor of pistachios. Layers of delicate ladyfingers soaked in raspberry syrup are sandwiched between a velvety mascarpone and white chocolate mixture, topped with fresh raspberries and crushed pistachios. It’s a stunning dessert for any occasion, with a perfect balance of sweetness, tang, and crunch.
Ingredients
Scale
For the Tiramisu:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup white chocolate, melted
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (fresh raspberries blended with a little water or store-bought raspberry syrup)
- 1/4 cup pistachios, chopped (for garnish)
- 24 ladyfinger biscuits
- Fresh raspberries (for garnish)
For the Raspberry Syrup:
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1/4 cup water
Instructions
- Prepare the Raspberry Syrup:
- In a small saucepan, combine the raspberries, sugar, and water. Heat over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens (about 5 minutes).
- Remove from heat and strain to remove seeds, leaving you with a smooth syrup. Set aside to cool.
- Prepare the White Chocolate Mascarpone Cream:
- In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whisk until the mixture is smooth and thickened.
- Gently fold in the melted white chocolate until well combined. Set aside.
- Assemble the Tiramisu:
- Quickly dip each ladyfinger into the raspberry syrup. Be careful not to soak them too long, as they can become soggy.
- Arrange a layer of dipped ladyfingers at the bottom of your serving dish (a trifle bowl, glass dish, or individual cups work well).
- Spread half of the white chocolate mascarpone mixture over the layer of ladyfingers.
- Add a layer of fresh raspberries on top of the mascarpone mixture.
- Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture and more fresh raspberries.
- Chill and Garnish:
- Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
- Just before serving, sprinkle the chopped pistachios over the top and garnish with more fresh raspberries for a burst of color and freshness.
- Serve:
- Serve chilled and enjoy the creamy, fruity, and nutty layers of this beautiful White Chocolate, Raspberry & Pistachio Tiramisu!
Notes
- If you prefer a stronger raspberry flavor, you can add a little extra raspberry syrup between layers.
- You can make this tiramisu a day ahead of time, as the flavors develop and improve when chilled.
- For a vegan version, substitute the mascarpone cheese with a plant-based version and use coconut cream or a non-dairy whipped cream in place of the heavy cream.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 350
- Sugar: 26g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg