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Raspberry White Chocolate Tiramisu

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Raspberry White Chocolate Tiramisu

Classics need updating now and then, right? This Raspberry Tiramisu with white chocolate is the perfect twist for summer on this favorite.

Yields1 Serving
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients

For the Cake:
 4 egg yolks
 4 egg whites
 ½ cup sugar
 ½ cup flour
 ½ cup Framboise
 pinch of pink food coloring
For the White Chocolate Cream:
 2 oz white chocolate
 ½ cup + 2 tbsp heavy cream (best if chilled)
For the Topping:
 2 cups chopped pistachios
 Fresh raspberries

Directions

Make the Cake:
1

Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper.

2

With a handheld or standing mixer, whip the yolks with half the sugar until light and pale yellow.

3

Whip the whites with the remaining sugar until soft peaks form. Fold the whites into the yold mixture. Add the pink food coloring, if desired.

4

Fold in the flour. Spread the batter onto the prepared baking sheet and smooth so there is an even surface.

5

Bake for 10-12 minutes. Remove from the oven and cool. Once cool, brush with 1/2 cup of the Framboise.

Make the White Chocolate Cream:
6

Combine the white chocolate and 2 Tbsp cream over a double boiler to melt and combine. Once melted, remove from the heat and cool.

7

Whip remaining 1/2 cup cream to soft peaks. Whisk the white chocolate mixture into the cream until JUST combined. Do not overmix or it will become grainy. Chill.

Assemble the Tiramisu Cake:
8

Cut circles from the cake using a 3" round cookie cutter. To make mini sizes, cut the cake into small circles using a 1” or 1.5” round cookie cutter.

9

On a cake platter, alternate layers of cake with the white chocolate cream and chopped pistachios. Once assembled, freeze for about 30 minutes.

10

With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.

11

Top with the remaining chopped pistachios and fresh raspberries.

12

For mini sizes, alternate layers of cake with the shite chocolate cream and chopped pistachios inside a tall shot glass, or glass ramekin. No need to freeze in this case.

Ingredients

For the Cake:
 4 egg yolks
 4 egg whites
 ½ cup sugar
 ½ cup flour
 ½ cup Framboise
 pinch of pink food coloring
For the White Chocolate Cream:
 2 oz white chocolate
 ½ cup + 2 tbsp heavy cream (best if chilled)
For the Topping:
 2 cups chopped pistachios
 Fresh raspberries

Directions

Make the Cake:
1

Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper.

2

With a handheld or standing mixer, whip the yolks with half the sugar until light and pale yellow.

3

Whip the whites with the remaining sugar until soft peaks form. Fold the whites into the yold mixture. Add the pink food coloring, if desired.

4

Fold in the flour. Spread the batter onto the prepared baking sheet and smooth so there is an even surface.

5

Bake for 10-12 minutes. Remove from the oven and cool. Once cool, brush with 1/2 cup of the Framboise.

Make the White Chocolate Cream:
6

Combine the white chocolate and 2 Tbsp cream over a double boiler to melt and combine. Once melted, remove from the heat and cool.

7

Whip remaining 1/2 cup cream to soft peaks. Whisk the white chocolate mixture into the cream until JUST combined. Do not overmix or it will become grainy. Chill.

Assemble the Tiramisu Cake:
8

Cut circles from the cake using a 3" round cookie cutter. To make mini sizes, cut the cake into small circles using a 1” or 1.5” round cookie cutter.

9

On a cake platter, alternate layers of cake with the white chocolate cream and chopped pistachios. Once assembled, freeze for about 30 minutes.

10

With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.

11

Top with the remaining chopped pistachios and fresh raspberries.

12

For mini sizes, alternate layers of cake with the shite chocolate cream and chopped pistachios inside a tall shot glass, or glass ramekin. No need to freeze in this case.

Raspberry White Chocolate Tiramisu

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