Ingredients
For the Filling



For the Cream






For the Base



For the Ganache



For Decoration


Instructions
Step 1
Combine the raspberries and sugar in a saucepan over medium heat. Cook for 7-10 minutes, stirring regularly. Use a spoon to push the mixture through a sieve into a bowl to remove the seeds.
Step 2
Transfer the raspberry syrup into a piping bag and set aside. In a large bowl, mix the cream cheese, stabilizer, vanilla sugar, and 75 grams of raspberry jam. Whip for 1 minute.
Gradually incorporate 350 milliliters of heavy cream, whipping until firm peaks form.
Step 3
Transfer the cream mixture into a piping bag. Quickly dip the ladyfinger cookies in milk and layer them in the bottom of a round springform pan.
Step 4
Evenly spread half of the raspberry cream over the cookies. Drizzle with 30 grams of raspberry syrup. Quickly dip more ladyfingers in milk and layer them over the cream.
Spread the remaining raspberry cream on top evenly.
Step 5
Heat 50 milliliters of heavy cream until just below boiling. Add 100 grams of chopped white chocolate and let it sit for 1 minute.
Stir until completely smooth and pour it over the raspberry dessert evenly.
Step 6
Immediately drizzle 20 grams of raspberry syrup on top and use a toothpick to create decorative patterns. Cover and refrigerate for several hours until set.
Step 7
Decorate the sides of the raspberry cake with freeze-dried raspberry powder. Cut into equal pieces and top each slice with whipped cream and fresh raspberries.
Servings
- **Garnish** each slice with a dollop of freshly whipped cream and scatter some plump, juicy raspberries on top for that perfect finishing touch. 🍇
- For a shareable experience, consider presenting the dessert in individual glass cups or jars for a charming look that encourages conversation.
- Pair your slices with a hot cup of coffee or a refreshing herbal tea to balance the sweetness and enhance the experience. ☕️
- If you're planning a picnic or outdoor gathering, pack some vibrant fruit skewers alongside for a colorful treat that complements this luscious dessert. 🌈
Equipment
You'll need at least two mixing bowls: one for the cream mixture and one for the raspberry syrup. Make sure they are large enough to accommodate the ingredients without spilling!
A whisk will work, but an electric mixer will save you time and energy when whipping the cream to stiff peaks!
A pastry bag (or a zip-lock bag with the corner cut off) is essential for layering the cream and raspberry syrup beautifully.


This pan is vital for easy release and showcases the gorgeous layers of your dessert. Ensure it is firmly sealed to avoid any leakage.



Variations
Vegan Twist: Use coconut cream in place of heavy cream, vegan cream cheese, and replace regular chocolate with dairy-free chocolate for a completely plant-based dessert. 🌱
Feel free to mix in nut milks or plant-based sweeteners as per your dietary needs—there’s room for creativity in this scrumptious dessert!
Faq
- What can I use instead of ladyfingers?
If you don’t have ladyfingers, you can use crushed graham crackers or any cookie of your choice to create a base layer.
- How do I prevent the cream from becoming too runny?
Make sure your heavy cream is cold before whipping it, and whip until stiff peaks form. This will ensure a sturdy and fluffy cream layer!
- Can I substitute fresh raspberries with frozen ones?
Yes, but make sure to thaw them and drain excess liquid before using to avoid a watery filling.
- What’s the best way to store left-over dessert?
Store the dessert in an airtight container in the fridge for up to three days to maintain freshness.
- What if I can't find stabilizer?
You can substitute it with gelatin or a similar thickening agent to help your cream hold its shape!
- How long should I chill the dessert before serving?
For the best texture, chill the dessert for at least 4 hours, or overnight for optimal firmness.