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<\/p>\n<\/p>\n
1 – 600 gm. pkg. of frozen raspberries, thawed and drained (21 oz.)<\/p>\n
6 Tbsp. white sugar<\/p>\n
1 cup of sugar<\/p>\n
1\/3 cup hot water<\/p>\n
1\/2 cup Triple Sec or Orange Liqueur<\/p>\n
1\/2 cup cold water<\/p>\n
6 eggs yolks<\/p>\n
1 cup white sugar<\/p>\n
2- 275 gm. containers of mascarpone cheese (10 oz. each)<\/p>\n
2 cups whipping cream<\/p>\n
1 tsp. vanilla<\/p>\n
2- 150 gm. pkg ladyfinger biscuits (5 oz. each)<\/p>\n
2- 1 oz. square white chocolate, finely grated<\/p>\n
Place raspberries in a bowl and add the 6 Tbsp. sugar and let macerate while you prepare the mascarpone filling.<\/p>\n
Next, prepare the syrup by combining the sugar and hot water and stir until the sugar is dissolved.<\/p>\n
Add the orange liqueur and the cold water.<\/p>\n
Combine the egg yolks and sugar in the top of a double boiler over simmering water.<\/p>\n
Cook for about 10 min. stirring constantly. Some crystals may form on the bowl, and be careful not to stir them in as you will get a gritty custard.<\/p>\n
Remove from heat and transfer carefully to another bowl, trying not to add many crystals if they have formed.<\/p>\n
Whip yolks until thick and lemon-colored. Add the mascarpone to the whipped yolks. Beat until combined.<\/p>\n
In a separate bowl, whip cream and vanilla until stiff peaks form. Gently fold into the yolk mixture and set aside.<\/p>\n
Dip each ladyfinger in the syrup and then line a 9X13\u2033 pan with them.<\/p>\n
You may have to trim some to fit. Spoon half of the raspberries and their juice on top of the fingers.<\/p>\n
Spoon half of the cream filling over the ladyfingers.<\/p>\n
Top with half of the grated chocolate. Repeat layers, with ladyfingers, raspberries, and cream filling.<\/p>\n
Sprinkle with the remaining chocolate.<\/p>\n
Refrigerate overnight or for several hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
How to make White Chocolate Raspberry Tiramisu Ingredients 1 – 600 gm. pkg. of frozen raspberries, thawed and drained (21 oz.) 6 Tbsp. white sugar 1 cup of sugar 1\/3 cup hot water 1\/2 cup Triple Sec or Orange Liqueur 1\/2 cup cold water 6 eggs yolks 1 cup white sugar 2- 275 gm. containers […]<\/p>\n","protected":false},"author":1,"featured_media":4265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4264"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4264"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4264\/revisions"}],"predecessor-version":[{"id":4266,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4264\/revisions\/4266"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4265"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}