Raspberry Tiramisu Mascarpone Layers (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
2 cups water
02 -
1 cup fresh raspberries
03 -
1 cup granulated sugar
→ Mascarpone Cheese Filling
04 -
2 cups heavy whipping cream, very cold
05 -
16 ounces mascarpone cheese, room temperature
06 -
½ cup granulated sugar
07 -
1 teaspoon vanilla extract
→ Assembly
08 -
36 to 42 lady finger cookies
09 -
2 cups seedless raspberry preserves
10 -
1 ounce white chocolate bar, grated
11 -
3 to 4 cups fresh raspberries
# Instructions:
01 -
In a medium saucepan over medium-high heat, combine water, fresh raspberries, and granulated sugar. Stir and bring to a boil. Reduce heat to medium, simmer for 3-4 minutes until raspberries release their juices and sugar dissolves. Strain through a mesh sieve to remove seeds, then cool.
02 -
In a large mixing bowl, beat cold heavy whipping cream on high speed for 3-4 minutes until stiff peaks form. Gradually increase mixer speed to prevent splatter. Set aside.
03 -
In a separate bowl, beat mascarpone cheese, granulated sugar, and vanilla extract on medium-high speed for 1-2 minutes until light and fluffy. Gently fold in whipped cream, ½ cup at a time, until fully combined and smooth.
04 -
Quickly dip each lady finger into cooled raspberry syrup and arrange to cover the bottom of a 9x13 dish. Adjust cookie sizes if needed to form an even layer. Spread one cup of raspberry preserves evenly over the cookies with a spatula.
05 -
Spread half of the mascarpone filling over the preserves. Add a second layer of syrup-dipped lady fingers, spread remaining raspberry preserves, then top with the rest of the mascarpone mixture. Spread evenly.
06 -
Sprinkle grated white chocolate over the top. Cover with plastic wrap and refrigerate for 8 hours or overnight to allow cookies to soften and flavors to meld.
07 -
Top with rows of fresh raspberries and additional white chocolate shavings if desired. Serve immediately.