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Raspberry White Chocolate Tiramisu

Yields4 ServingsPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Classics need updating now and then, right? This raspberry tiramisu with white chocolate is a wonderful twist to this classic favorite.

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
Make the Cake:
1

Preheat the oven to 350˚F.

2

Line a rimmed baking sheet with parchment paper.

3

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

4

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.

5

Fold in the flour.

6

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

7

Bake for 10-12 minutes.

8

Remove from the oven and cool. Once cool, brush with 1/2 cup of the Framboise.

Make the White Chocolate Cream:
9

Combine the white chocolate and 2 Tbsp cream over a double boiler to melt and combine.

10

Once melted, remove from the heat and cool.

11

Whip remaining 1/2 cup cream to soft peaks.

12

Whisk the white chocolate mixture into the cream until JUST combined. Do not overmix or it will become grainy. Chill.

Assemble the Tiramisu:
13

Cut circles from the cake using a 3" round cookie cuter.

14

Place the circles of cake on a baking sheet.

15

Layer the white chocolate cream on top of each circle of cake. Top the cream with chopped pistachios. Freeze the layers for about 30 minutes.

16

Removed from the freezer and stack the layers on top of each other.

17

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

18

Top with the remaining chopped pistachios and fresh raspberries.

Nutrition Facts

Servings 4