White Chocolate and Raspberry Mascarpone Cake: A Luxurious Dessert
A decadent and elegant treat
Indulge in the rich flavours of this white chocolate raspberry mascarpone cake, a dessert that combines the creamy texture of mascarpone with the tartness of raspberries. This cake is made up of layers of soft ladyfingers soaked in a delicious raspberry syrup, filled with a creamy mascarpone cream and topped with a homemade raspberry jam. It’s a perfect blend of sweet and tart, making it an ideal dessert for special occasions or when you want to treat yourself to something truly exquisite.
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Why you'll love this recipe
You’ll love this raspberry, white chocolate and mascarpone cake because it’s an elegant and indulgent dessert that combines the best of both worlds: rich, creamy mascarpone and the vibrant, tangy flavor of raspberries. The white chocolate adds a luxurious touch, while the raspberry syrup and homemade jam enhance the fruity notes, creating a perfectly balanced dessert. The cake is also visually stunning, with its layers of red and white, making it a must-have for any occasion. Despite its sophisticated appearance, it’s surprisingly easy to make, allowing you to impress your guests with minimal effort.
Perfect opportunity
This mascarpone, white chocolate and raspberry cake is perfect for any celebration, from birthdays to dinner parties and holiday gatherings. Its beautiful presentation and delicious flavours make it a standout dessert for any holiday table. It’s also a great choice for a romantic dinner or a special family treat. Serve it chilled for the best experience and watch it become the highlight of your event.
Decorating Tips
Enhance the beauty of your white chocolate raspberry mascarpone cake with these decorating tips:
- Fresh raspberries: Garnish the cake with fresh raspberries for a vibrant, fresh look.
- White chocolate chips: Sprinkle white chocolate shavings on top for an elegant touch.
- Mint leaves: Add a few fresh mint leaves for a pop of color and a touch of freshness.
- Powdered sugar: Lightly dust the top with icing sugar for a classic, sophisticated finish.
Ingredients for the cream:
- 6 egg yolks
- 50 g sugar
- 500 g mascarpone
- 100 g white chocolate
- 240 ml unsweetened whipping cream (whip only when cold)
- 25-30 ladyfingers
Ingredients for the syrup:
- 70 g sugar
- 400 ml of water
- 60g raspberries
- Juice of 1/2 lemon
Ingredients for the jam:
- 600g raspberries
- 90 g sugar
- Juice of 1/2 lemon
- 60 ml of water
Instructions:
- Prepare the jam:
- In a saucepan, mix 600 g of raspberries, 90 g of sugar, the juice of 1/2 lemon and 60 ml of water.
- Cook over medium heat, stirring occasionally, until mixture thickens and reaches a jam-like consistency.
- Remove from heat and let cool.
- Prepare the syrup:
- In another saucepan, mix 70 g of sugar, 400 ml of water, 60 g of raspberries and the juice of 1/2 lemon.
- Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Strain the syrup to remove the raspberry seeds and let it cool.
- Prepare the cream:
- Melt 100g of white chocolate and let it cool slightly.
- In a bowl, beat 6 egg yolks with 50 g of sugar until light and creamy.
- Add the melted white chocolate and mix well.
- Stir in 500g of mascarpone until smooth.
- Whip 240ml cold unsweetened whipping cream until stiff peaks form, then gently fold into the mascarpone mixture.
- Assemble the cake:
- Dip the ladyfingers in the raspberry syrup and arrange them in a layer on the bottom of a serving dish.
- Spread half of the mascarpone cream on the sponge fingers.
- Add a layer of homemade raspberry jam.
- Repeat with another layer of soaked sponge fingers and the remaining mascarpone cream.
- Garnish with more raspberry jam and fresh raspberries, if desired.
- Let cool and serve:
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to blend and the cake to set.
- Serve chilled, garnished with white chocolate shavings, fresh mint leaves and a little icing sugar if desired.
Enjoy your luxurious white chocolate raspberry mascarpone cake!
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