Ingredients

4 cups raspberries, fresh or frozen

½ cup water

¾ cup granulated sugar

1 tablespoon lemon juice

1 ½ cups heavy cream

16 ounces mascarpone cheese

¾ cup granulated sugar

¾ cup raspberry syrup (from recipe below)

1 teaspoon vanilla

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

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

Instructions

Step 1: Make the Raspberry Syrup. In a medium saucepan over medium-high heat, combine raspberries and water. Crush berries with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and cook for 2 minutes. Remove from heat and strain through a fine-mesh sieve into a glass measuring cup, pressing with the back of a spoon to extract juice. Discard seeds.

Step 2: Return the strained juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 4–5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.

Step 3: Make the Filling. Whip heavy cream in a stand mixer with whisk attachment until stiff peaks form. Transfer whipped cream to a separate bowl. Switch to paddle attachment and add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla. Beat on high until smooth.

Step 4: Add half of the whipped cream to the mascarpone mixture and mix to combine. Gently fold in the remaining whipped cream by hand.

Step 5: Assemble the tiramisu by quickly dipping each ladyfinger into the raspberry syrup, soaking without making them soggy. Arrange 12 ladyfingers in two rows in an 8-inch square dish.

Step 6: Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the white chocolate over the filling. Add another layer of syrup-soaked ladyfingers, then spread half of the remaining filling on top.

Step 7: Transfer the last portion of filling to a pastry bag fitted with a large round tip (or a zip-top bag with a corner cut off) and pipe it evenly over the top. Finish by grating the remaining white chocolate over the tiramisu.

Step 8: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

Use fresh raspberries for a brighter flavor when in season, or frozen raspberries for convenience.

Gently fold the whipped cream into the mascarpone mixture to keep the filling light and airy.

For a different twist, try dark chocolate instead of white chocolate for a richer contrast.

If you don’t have a pastry bag, a sturdy zip-top bag with a corner snipped off works well for piping.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best made at least 6 hours ahead or overnight to allow the flavors to meld and the ladyfingers to soften properly.

Can I substitute the mascarpone cheese?

Mascarpone is key for the authentic creamy texture, but if needed, you can mix cream cheese with a little heavy cream as a substitute, though it will alter the flavor slightly.