Raspberry White Chocolate Tiramisu in a Glass
Raspberry White Chocolate Tiramisu in a Glass recipe for a dessert. Delicious creamy layers of mascarpone with syrupy soaked ladyfingers.
- Prep Time: 20 min, chill 6 hrs
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4 1x
- Category: Desserts
- Method: Stovetop cooking
Ingredients
Scale
Raspberry Layer:
- 2 c fresh or frozen raspberries
- 1/4 c sugar
- 1 Tbsp lemon juice
Almond Crunch:
- 1/2 c sliced almonds
- 2 Tbsp sugar
- 1 Tbsp butter
- Pinch of salt
White chocolate almond mascarpone cream:
- 8 oz mascarpone cheese, softened
- 1/2 c heavy cream
- 1/3 c powdered sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 4 oz white chocolate, melted and cooled
8-10 ladyfingers
Extra raspberries for garnish
Extra almonds for garnish
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until berries break down and sauce thickens slightly, about 8-10 minutes. Strain through a fine mesh sieve to remove seeds. Chill completely.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes. Add the butter, sugar and pinch of salt, stirring until sugar melts and caramelizes around the almonds. Spread the almonds onto a parchment paper to cool, then chop coarsely.
- In a medium sized bowl, whip the heavy cream to soft peaks, set it aside.
- In a separate bowl, mix mascarpone, powdered sugar, vanilla and almond extract until smooth and creamy. Stir in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until silky and light.
- To assemble, cut the ladyfingers in half and start by lightly dipping the ladyfingers into the raspberry coulis, just a quick dunk.* Lay them in the bottom of shallow dessert glasses, about 2 halves will fit (sizes will vary).
- Spread a layer of mascarpone cream over the ladyfingers.
- Optional, but ring the glass with fresh raspberries and scatter the almond crunch over the top of the mascarpone layer.
- Repeat the layers: ladyfingers – cream – almonds.
- Finish with a swirl of extra coulis and sprinkle of almond crunch and a couple fresh berries.
- Cover and refrigerate at least 6 hours, or overnight.
Notes
- Store any leftovers in an airtight container for up to 3 days in the refrigerator.
- Keep the ladyfingers barely dipped so the tiramisu stays layered and not soggy!
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- This recipe could also be made in an 8 x 8 pan using the same method. Start by laying the dipped ladyfingers in an even layer on the bottom of the pan, followed by a layer of mascarpone cream, almonds and then if using, a layer of fresh raspberries. Repeat for a second layer. Same directions: chill for 6 hours or overnight before serving.