Ingredients:

  • 1 ½ cups (355 ml) strong brewed coffee, cooled
  • 2 tablespoons (30 ml) coffee liqueur (such as Kahlua)
  • 1 tablespoon (15 ml) granulated sugar
  • 8 ounces (227 g) white chocolate, finely chopped
  • 1 ½ cups (355 ml) heavy cream, divided
  • 1 pound (454 g) mascarpone cheese, softened
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 24 ladyfingers (savoiardi biscuits)
  • 1 pint (567 g) fresh raspberries
  • ½ cup (57 g) shelled pistachios, roughly chopped
  • White chocolate shavings, for garnish (optional)

Instructions:

  1. Prepare the Coffee Mixture: Combine cooled coffee, coffee liqueur (if using), and sugar in a small bowl. Stir until sugar is dissolved.
  2. Melt the White Chocolate: Melt white chocolate with ½ cup (118 ml) heavy cream using a double boiler or heatproof bowl set over simmering water. Stir until smooth. Let cool slightly.
  3. Whip the Mascarpone Cream: In a large bowl, beat mascarpone cheese and sugar until smooth and creamy.
  4. Combine and Fold: Gradually beat the cooled white chocolate mixture into the mascarpone mixture. In a separate bowl, whip the remaining 1 cup (237 ml) heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture along with the vanilla extract.
  5. Assemble the Tiramisu: Dip each ladyfinger briefly into the coffee mixture. Arrange a single layer of soaked ladyfingers on the bottom of the baking dish.
  6. Layer the Ingredients: Spread half of the white chocolate mascarpone cream over the ladyfingers. Sprinkle with half of the raspberries and half of the pistachios.
  7. Repeat Layers: Repeat layers with remaining ladyfingers, cream, raspberries, and pistachios.
  8. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld and the tiramisu to set.
  9. Garnish and Serve: Before serving, garnish with white chocolate shavings (if desired).