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A luscious white chocolate raspberry tiramisu layered with juicy raspberries, creamy mascarpone custard, and whipped cream, perfect for a rich and elegant dessert.
Ingredients
Main ingredients
- 1 package frozen raspberries 600 grams, thawed and drained so they’re juicy but not soggy
- 6 tablespoons white sugar to sweeten those tart berries just right
- 1 cup sugar got to have the syrup layer sweet and smooth
- ⅓ cup hot water to melt that sugar down fast and easy
- ½ cup Triple Sec or Orange Liqueur to add some bold citrus kick
- ½ cup cold water to balance the warmth of syrup
- 6 egg yolks that creamy base for the custard layer
- 2 containers mascarpone cheese 275 grams each, silky and rich
- 2 cups whipping cream whipped stiff for light fluffy texture
Instructions
Instructions
- Mix the thawed raspberries with 6 tablespoons sugar in a bowl. Set aside to merge into juicy goodness.
- In a saucepan, stir 1 cup sugar with ⅓ cup hot water. Heat on medium till sugar dissolves fully into a clear syrup.
- Whisk in the Triple Sec and cold water into the syrup. Stir till combined and sweet with an orangey zing.
- Separate the egg yolks from whites. Place yolks in a big bowl and start beating.
- Slowly pour in the warm syrup while whisking constantly to avoid scrambled eggs.
- Put mixture over a double boiler and keep stirring till it thickens like creamy custard. Cool a bit.
- Beat the mascarpone smooth in a separate bowl.
- Gradually fold mascarpone into the egg custard mix until creamy.
- Whip cream to stiff peaks and gently fold into mascarpone custard.
- Layer raspberry mix, then mascarpone cream, repeat till glass is full.
- Chill at least 4 hours to meld flavors and thicken texture.
Notes
Serve chilled for best texture and flavor. Store in airtight container in fridge for up to 4 days. Freezing portions is possible but may affect texture.