Ingredients

4 cups raspberries (fresh or frozen)

½ cup water

¾ cup granulated sugar (divided)

1 tablespoon lemon juice

1½ cups heavy cream

16 ounces mascarpone cheese

¾ cup raspberry syrup (from the recipe below)

1 teaspoon vanilla extract

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

1 ounce good-quality white chocolate (such as Lindt)

Instructions

Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.

Strain the Juice: Remove from heat and pour the berry mixture into a fine-mesh strainer set over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible. Discard the seeds.

Reduce the Syrup: Return the strained juice to the pan. Add sugar and lemon juice. Bring to a boil, then simmer for 4 to 5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.

Prepare the Filling: Whip the heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Transfer whipped cream to a bowl and switch the mixer to the paddle attachment.

Combine the Mascarpone Mixture: Add mascarpone cheese, remaining sugar, ¾ cup of the chilled raspberry syrup, and vanilla to the mixer. Beat on high until smooth and combined. Add about 1 cup of whipped cream and beat to incorporate.

Fold in Whipped Cream: Gently fold the remaining whipped cream into the mascarpone mixture until fully combined without deflating.

Assemble the Tiramisu: Quickly dip ladyfingers one at a time into the raspberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows along the bottom of an 8-inch square dish.

Add Layers: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top. Add another layer of dipped ladyfingers over the filling.

Finish Assembly: Spread half of the remaining filling over the second ladyfinger layer. Transfer the remaining filling to a pastry bag or resealable plastic bag with the corner cut off, and pipe it evenly over the tiramisu. Grate the remaining white chocolate on top.

Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let flavors meld and the dessert set.

Tips & Variations

Use fresh raspberries when in season for the brightest flavor, or frozen raspberries if fresh are unavailable.

For a stronger raspberry taste, add a splash of raspberry liqueur to the syrup.

Instead of white chocolate, try bittersweet chocolate shavings for a richer contrast.

Ensure ladyfingers are dipped quickly to avoid sogginess and maintain texture.

FAQs

Can I make this tiramisu ahead of time?

Yes, it tastes best after chilling overnight, allowing the flavors to meld and the dessert to set properly.

Can I substitute the mascarpone cheese?

Mascarpone is key to the classic creamy texture, but you can use a mixture of cream cheese and heavy cream as a substitute, though the flavor and texture will be slightly different.