Raspberry White Chocolate Delight (Print Version)
# Ingredients:
→ Mascarpone Filling
01 -
1 ½ cup heavy cream
02 -
¾ cup sugar (regular granular)
03 -
16 oz mascarpone cheese
04 -
1 teaspoon pure vanilla
05 -
¾ cup raspberry syrup (from earlier step)
→ Raspberry Syrup
06 -
½ cup plain water
07 -
1 tablespoon freshly squeezed lemon juice
08 -
¾ cup sugar (fine grain)
09 -
4 cups of raspberries (frozen or fresh)
→ For Assembly
10 -
About 24 Savoiardi ladyfingers (7 oz pack)
11 -
1 oz quality white chocolate (I used Lindt)
# Instructions:
01 -
Grab a medium-sized saucepan and toss in the raspberries along with the water. Heat everything on medium-high, crushing the berries as they cook (use a fork or masher). Once it starts simmering, drop the heat to medium-low and cook for 2 minutes.
02 -
Take the pan off the heat. Pour everything through a fine strainer into a glass measuring cup. Use a spoon or ladle to press the berries and get all the juice out. Discard the seeds when you're done.
03 -
Pour the juice back into the pan. Stir in the sugar and lemon juice, then bring it to a boil. Let it simmer for 4-5 minutes so the mixture thickens slightly. Set it aside to cool in the fridge until it's completely chilled.
04 -
Using a stand mixer with the whisk attachment set up, whip the heavy cream until it's super stiff. Then, move the whipped cream to a separate bowl. Switch out the whisk for the paddle attachment in the mixer.
05 -
Now, in that same mixer bowl, toss in the mascarpone cheese, ¾ cup of syrup, sugar, and vanilla. Beat it on high until it's nice and smooth. Add about 1 cup of whipped cream to the mix and beat again until it blends in. Gently fold in the rest of the whipped cream.
06 -
Take each ladyfinger and quickly soak it in the raspberry syrup. Lay them out in a single row at the bottom of a square 8-inch dish. Spread half of the mascarpone mixture across the top. Then, use a grater or microplane to sprinkle half the white chocolate over it. Add another layer of syrup-soaked ladyfingers on top.
07 -
Add half of the remaining mascarpone mixture over the ladyfingers and spread it evenly. Put whatever filling is left into a pastry bag (or a ziplock bag with one corner snipped off). Pipe out the filling over the top layer. Sprinkle the rest of the grated chocolate on top.
08 -
Wrap the dish tightly in plastic. Leave it in the fridge for at least 6 hours—overnight is even better!
# Notes:
01 -
You should end up with roughly 2 cups of raspberry syrup.
02 -
For extra flavor, try adding a drizzle of syrup on each soaked ladyfinger.
03 -
If needed, cut the ladyfingers after they've been dipped to fit better.