Ingredients
Equipment
Method
Prepare Your Pan
- Line an 8x4 inch loaf pan with two pieces of plastic wrap, extending over the sides in all directions. Set aside.
Simmer the Raspberry and Mint Syrup
- In a medium saucepan over medium heat, combine ¼ cup of sugar with the water and 2 cups of raspberries. Stir until the sugar dissolves. Remove from heat immediately.
- Gently press down on the raspberries with the back of a spoon to release juices. Add a handful of fresh mint leaves to the warm syrup and steep for 10-15 minutes.
- Stir in the lemon zest and set the mixture aside to cool completely.
Whip the Mascarpone Cream
- In a medium-sized bowl, use a hand mixer to beat the room temperature mascarpone cheese until smooth.
- Slowly stream in the cold heavy whipping cream and the remaining ¼ cup of sugar. Continue to beat on medium speed until the mixture is thick and fluffy, being careful not to over-whip.
Combine Preserves and Berries
- Once the raspberry and mint syrup has cooled, strain the raspberries from the syrup, reserving both the berries and the syrup.
- Stir 2 tablespoons of the reserved syrupy liquid into the raspberry preserves, then gently fold in the strained raspberries.
Create the White Chocolate Crumble
- Using a vegetable peeler or sharp knife, shave or finely chop a block of good quality white chocolate to create small curls or crumbs.
- Gently mix in a teaspoon or two of finely crushed freeze-dried raspberries.
Assemble Your Raspberry Tiramisu
- Quickly dunk each ladyfinger into the raspberry and mint syrup, saturating both sides for just a second or two. Arrange the soaked ladyfingers in the bottom of your prepared pan to form a single, even layer (you may need to break some to fit).
- Spoon a heaping cupful of the mascarpone whipped cream over the ladyfingers and spread it smooth with a spatula.
- Spread half of the berry preserve mixture evenly over the whipped cream, then sprinkle about half of the white chocolate curl crumble over the berry preserve layer.
- Repeat the layers: another layer of quickly soaked ladyfingers, followed by a generous layer of mascarpone whipped cream, then the remaining berry preserves, and finally, the rest of the white chocolate crumble.
- Finish with a final layer of ladyfingers and any leftover whipped cream. Smooth the top and cover the pan tightly with the extending plastic wrap.
Chill to Perfection
- Place the covered tiramisu in the refrigerator to rest for at least 6 hours, or preferably overnight, allowing flavors to meld and the dessert to set.
Garnish and Serve
- To serve, invert the tiramisu onto a serving plate and carefully remove the plastic wrap.
- Garnish with a sprinkle of confectioner’s sugar, fresh raspberries, and a delicate sprig of fresh mint. Slice and enjoy!
Nutrition
Notes
This fruit tiramisu is an excellent make-ahead dessert, with flavors that deepen beautifully overnight. Ensure mascarpone is at room temperature and heavy cream is cold for best results. Avoid overmixing the mascarpone or over-whipping the cream for a smooth, luscious texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.