Have you ever wondered why some desserts never go out of style? Tiramisu is exactly that. This white chocolate and raspberry version keeps the soul of the classic while lightening it with a fruity freshness that changes everything.
Ingredients :
- Mascarpone (250 g) — This is the base. This thick, slightly tangy Italian cheese forms the heart of the cream. Don’t substitute it with ricotta or cottage cheese — the creamy texture, that characteristic melt-in-your-mouth sensation, simply won’t be there.
- White chocolate (200 g) — Choose a real ivory couverture, not a low-quality bar full of vegetable fat. The difference on the palate is immediate: good white chocolate melts on the tongue, the other leaves an unpleasant waxy feel.
- Raspberries (250 g) — Fresh in season, frozen the rest of the year. Frozen ones have the advantage of releasing juice as they thaw — this fragrant juice is perfect for soaking the ladyfingers without needing to prepare a syrup.
- Ladyfingers (1 package) — They should be dipped quickly, not submerged. One second on each side in the raspberry juice is enough. Too soaked, they collapse at the bottom of the dish and form a mush that ruins the layers.
