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Raspberry and White Chocolate Crème Brûlée Tiramisu

2023-02-20 - Written by: Olivia Thompson

dessert creamy coffee

Raspberry and White Chocolate Crème Brûlée Tiramisu

A creative twist on the classic Italian dessert, combining the creaminess of crème brûlée with the coffee-soaked ladyfingers of tiramisu.

Raspberry and White Chocolate Crème Brûlée Tiramisu

Servings:

6-8 people

Ingredients:

For the Coffee Soak:

  • 1 cup strong brewed coffee
  • 2 tablespoons granulated sugar

For the Ladyfingers:

  • 12-16 ladyfingers
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons sugar

For the Crème Brûlée Mixture:

  • 3 large egg yolks
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch

Instructions:

Step 1: Prepare the Coffee Soak

Stir together the brewed coffee and granulated sugar until the sugar is dissolved. Set aside to cool.

Step 2: Prepare the Ladyfingers

Dip each ladyfinger into the cooled coffee soak for about 3-5 seconds on each side. They should be soft and pliable but not too wet. Place them on a wire rack to dry.

Step 3: Prepare the Crème Brûlée Mixture

In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Remove from heat.

Step 4: Temper the Egg Yolks

In a small bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling. This is called tempering.

Step 5: Combine the Crème Brûlée Mixture and Egg Yolks

Gradually pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture, whisking constantly.

Step 6: Add the White Chocolate Chips

Remove the saucepan from the heat. Stir in the white chocolate chips until melted and smooth.

Step 7: Prepare the Raspberry Sauce

In a small bowl, mash the fresh raspberries with a fork to release their juices. In a medium saucepan, combine the mashed raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Step 8: Assemble the Tiramisu

In a large serving dish or individual cups, create a layer of ladyfingers. Spoon some of the crème brûlée mixture over the ladyfingers. Repeat this process two more times, ending with a layer of crème brûlée on top.

Step 9: Top with Raspberry Sauce

Spoon the raspberry sauce over the top layer of crème brûlée.

Step 10: Caramelize the Sugar (Crème Brûlée)

Sprinkle a thin layer of granulated sugar over the top of the tiramisu. Caramelize the sugar using a kitchen torch or under the broiler until golden brown.

Serve and Enjoy!

Refrigerate for at least 3 hours to allow the flavors to meld together. Slice and serve chilled, with a sprinkle of confectioner's sugar if desired.

Note: You can adjust the amount of coffee soak and crème brûlée mixture according to your preference. The raspberry sauce can be made ahead of time and refrigerated for up to 24 hours.