Ingredients:

  • 12 oz fresh or frozen raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 0.5 cup water
  • 2 tbsp Chambord or raspberry liqueur
  • 16 oz mascarpone cheese, slightly softened
  • 6 oz high-quality white chocolate, chopped
  • 1.5 cups heavy whipping cream, cold
  • 0.25 cup powdered sugar
  • 1 tsp pure vanilla bean paste
  • 24 savoiardi ladyfingers
  • 6 oz fresh raspberries for layering
  • 2 oz white chocolate for shaving

Instructions:

  1. In a small saucepan, combine 12 oz raspberries, 0.25 cup sugar, 1 tbsp lemon juice, and 0.5 cup water. Simmer over medium heat for 5 minutes until berries break down.
  2. Press the raspberry mixture through a fine-mesh sieve into a shallow bowl to remove seeds. Stir in the liqueur if using, and place in the freezer for 10 minutes to chill.
  3. Melt 6 oz of chopped white chocolate in a double boiler or microwave in 20-second bursts until smooth. Let cool until 'blood-warm' (approx 95°F).
  4. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  5. In a separate large bowl, whisk the mascarpone and vanilla paste. Gradually fold the melted white chocolate into the mascarpone, then gently fold in the whipped cream until a smooth mousse forms.
  6. Briefly dip each ladyfinger into the chilled raspberry syrup for exactly one second to prevent sogginess. Arrange half the fingers in a 9x9 inch dish.
  7. Spread half of the mascarpone mixture over the ladyfingers. Scatter 6 oz of fresh raspberries evenly across the cream layer.
  8. Repeat with a second layer of dipped ladyfingers and the remaining cream mixture. Smooth the top with a spatula.
  9. Garnish with white chocolate curls using a vegetable peeler on the remaining 2 oz chocolate bar. Chill for at least 4 hours before serving.