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White chocolate and raspberry tiramisu

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  • Vegetarian
  • Peanut free
  • Sesame free

After a make-ahead dessert to wow your crowd? This white chocolate tiramisu is loaded with raspberries for added freshness.

  • Serves25
  • Cook time15 minutes
  • Prep time25 minutes, + Cooling & overnight chilling time
White chocolate and raspberry tiramisu topped with whipped cream and raspberries

Ingredients

  • 300g white chocolate, finely chopped
  • 300ml thickened cream
  • 2 tbs espresso coffee
  • 750g mascarpone
  • Cocoa powder, to dust
  • 18 savoiardi (sponge finger biscuits)
  • 250g raspberries
  • Whipped cream, to serve
  • White chocolate shards, to serve
  • Raspberries, extra, to serve
  • 1 tbs hazelnuts, toasted, coarsely chopped

Coffee syrup

  • 1/3 cup (80ml) hot espresso coffee
  • 1/3 cup (80ml) marsala wine
  • 2 1/2 tbs caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Place the chopped chocolate in an ovenproof dish. Bake, stirring occasionally, for 10-15 mins or until chocolate caramelises.

  2. Step 2

    Place cream in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Add the chocolate and whisk to combine. Transfer to a food processor. Process until smooth.

  3. Step 3

    Transfer half the chocolate mixture to a medium bowl. Add the coffee and whisk until smooth. Cover with plastic wrap. Place in the fridge to chill.

  4. Step 4

    Place remaining chocolate mixture in a bowl. Place in the fridge for 1½ hours or until the mixture thickens. Add the mascarpone and whisk until soft peaks form.

  5. Step 5

    To make the coffee syrup, stir coffee, marsala wine and sugar in a shallow dish until sugar dissolves. Set aside to cool.

  6. Step 6

    Grease a 10cm x 26cm (base measurement) loaf pan. Line with plastic wrap, allowing the sides to overhang. Spread one-third of the mascarpone mixture over the base of the prepared pan. Dust with the cocoa powder. Dip 1 biscuit in the coffee syrup and turn to coat. Arrange lengthways over mascarpone mixture in the pan. Repeat with 5 more biscuits. Top with half the raspberries. Continue layering with the remaining mascarpone mixture, cocoa powder, biscuits, coffee syrup and raspberries, finishing with biscuits. Cover with overhanging plastic wrap and place in the fridge overnight or until firm.

  7. Step 7

    To serve, carefully turn the tiramisu onto a serving platter. Remove the plastic wrap. Top with the whipped cream, chocolate shards, extra raspberries and hazelnut. Drizzle with the coffee cream. Cut into slices and serve immediately.

Recipe tip

Get ahead: Make the coffee cream and tiramisu, without the toppings, up to 2 days ahead. Store in separate airtight containers in the fridge.

Nutrition Information

PER SERVE

Energy: 1644kJ/393 Cals (19%)

Protein: 6g (12%)

Fat: 30g (43%)

Sat fat: 19g (79%)

Carb: 26g (8%)

Sugar: 21g (23%)

Fibre: 1g (3%)

Sodium: 70mg (4%)

White chocolate and raspberry tiramisu

White chocolate and raspberry tiramisu
  • Serves25
  • Cook time15 minutes
  • Prep time25 minutes, + Cooling & overnight chilling time
Ingredients
  • 300g white chocolate, finely chopped
  • 300ml thickened cream
  • 2 tbs espresso coffee
  • 750g mascarpone
  • Cocoa powder, to dust
  • 18 savoiardi (sponge finger biscuits)
  • 250g raspberries
  • Whipped cream, to serve
  • White chocolate shards, to serve
  • Raspberries, extra, to serve
  • 1 tbs hazelnuts, toasted, coarsely chopped

Coffee syrup

  • 1/3 cup (80ml) hot espresso coffee
  • 1/3 cup (80ml) marsala wine
  • 2 1/2 tbs caster sugar
    Description

    After a make-ahead dessert to wow your crowd? This white chocolate tiramisu is loaded with raspberries for added freshness.

    Method

    1. Step 1

      Preheat oven to 180°C. Place the chopped chocolate in an ovenproof dish. Bake, stirring occasionally, for 10-15 mins or until chocolate caramelises.

    2. Step 2

      Place cream in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Add the chocolate and whisk to combine. Transfer to a food processor. Process until smooth.

    3. Step 3

      Transfer half the chocolate mixture to a medium bowl. Add the coffee and whisk until smooth. Cover with plastic wrap. Place in the fridge to chill.

    4. Step 4

      Place remaining chocolate mixture in a bowl. Place in the fridge for 1½ hours or until the mixture thickens. Add the mascarpone and whisk until soft peaks form.

    5. Step 5

      To make the coffee syrup, stir coffee, marsala wine and sugar in a shallow dish until sugar dissolves. Set aside to cool.

    6. Step 6

      Grease a 10cm x 26cm (base measurement) loaf pan. Line with plastic wrap, allowing the sides to overhang. Spread one-third of the mascarpone mixture over the base of the prepared pan. Dust with the cocoa powder. Dip 1 biscuit in the coffee syrup and turn to coat. Arrange lengthways over mascarpone mixture in the pan. Repeat with 5 more biscuits. Top with half the raspberries. Continue layering with the remaining mascarpone mixture, cocoa powder, biscuits, coffee syrup and raspberries, finishing with biscuits. Cover with overhanging plastic wrap and place in the fridge overnight or until firm.

    7. Step 7

      To serve, carefully turn the tiramisu onto a serving platter. Remove the plastic wrap. Top with the whipped cream, chocolate shards, extra raspberries and hazelnut. Drizzle with the coffee cream. Cut into slices and serve immediately.