Raspberry White Chocolate Layers (Print Version)
# Ingredients:
→ Berry Syrup
01 -
4 cups berries (fresh or thawed frozen raspberries)
02 -
½ cup cold water
03 -
¾ cup white sugar
04 -
1 tablespoon fresh lemon juice
→ Creamy Filling
05 -
1 ½ cup whipping cream
06 -
16 ounces soft mascarpone
07 -
¾ cup white sugar
08 -
¾ cup homemade berry syrup (from mixture above)
09 -
1 teaspoon pure vanilla
→ For Layering
10 -
1 (7 oz) pack of Savoiardi cookies (roughly 24 pieces)
11 -
1 ounce premium white chocolate bar (Lindt works great)
# Instructions:
01 -
Combine raspberries and water in a pot over medium-high heat. Smash the berries using a fork or potato masher. Let them bubble up, then turn down to medium-low and cook for about 2 minutes.
02 -
Take the pot off heat and dump everything into a fine strainer placed over a glass measuring cup. Push down hard with a spoon to get all the juice out. Throw away the seeds.
03 -
Put the juice back in the pot and mix in sugar and lemon juice. Let it bubble and cook down for 4-5 minutes until slightly thicker. Take it off the heat and pop it in the fridge to cool all the way.
04 -
Using your stand mixer with the whisk part, beat the cream until it forms stiff peaks. Put this whipped cream in another bowl, put the mixer bowl back, and switch to the paddle attachment.
05 -
In the mixer, combine mascarpone, sugar, 3/4 cup of your cooled berry syrup, and vanilla. Mix on high till smooth. Add a cup of the whipped cream and keep mixing. Then gently fold in the rest of your whipped cream by hand.
06 -
Dip each ladyfinger into berry syrup—make them wet but not mushy—and line them up covering the bottom of an 8-inch square dish. Spread half your creamy mixture on top. Grate half the white chocolate bar over it. Add another row of syrup-soaked ladyfingers on top.
07 -
Spread half of what's left of your cream mix over these cookies. Put the very last bit of cream into a pastry bag with a big round tip (or just use a ziplock with one corner snipped off), and pipe little decorative dots across the top. Sprinkle the remaining white chocolate over everything.
08 -
Wrap with plastic and stick in the fridge for at least 6 hours or better yet, leave it overnight.
# Notes:
01 -
You'll get around 2 cups of purple syrup
02 -
Want more berry taste? Drizzle extra syrup on your dipped cookies
03 -
Snip soaked ladyfingers for easier serving later