Ingredients:
Raspberry Syrup:
4 cups raspberries, fresh or frozen
½ cup water
¾ cup granulated sugar
1 tablespoon lemon juice
Mascarpone Filling:
1 ½ cup heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar
¾ cup raspberry syrup (from recipe above)
1 teaspoon vanilla
For Assembly:
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolateDirections:
Make the Raspberry Syrup:
Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries and bring to a simmer.
Lower the temperature to medium-low and simmer for about 2 minutes.
Remove from heat and strain the berries. Discard seeds.
Return raspberry juice to the pan, add sugar and lemon juice. Simmer until slightly reduced. Chill in the refrigerator.
Make the Filling:
Whip heavy cream until stiff peaks form. Transfer to a separate bowl.
In the mixer, combine mascarpone cheese, sugar, raspberry syrup, and vanilla. Beat until combined.
Add a cup of whipped cream and beat until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
Dip ladyfingers in raspberry syrup and arrange in a dish.
Spread half of the mascarpone filling on top. Grate half of the white chocolate.
Add another layer of ladyfingers and spread the remaining filling.
Pipe the filling evenly over the tiramisu. Grate the rest of the white chocolate on top.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
