• Before making the recipe, read through all of the instructions so you can get a sense of the recipe flow and timing! Note that you will need to make the white chocolate mascarpone cream at least 2 hours before assembling the tiramisu; and that once assembled, the tiramisu will need between 4 hours (or up to overnight) to rest in the refrigerator.

MAKE THESE COMPONENTS BETWEEN 2 HOURS TO 1 DAY AHEAD OF TIME:

White Chocolate Mascarpone Cream

• In this step we are going to heat up the heavy cream so that we can melt the white chocolate into it. I recommend doing this in a saucepot so that you can control the temperature of the cream, but you can also microwave it in 10 second increments as well. If using the saucepot, heat up the cream until it is very hot but NOT boiling. Once it's hot, remove from heat.
• Add the white chocolate to a heat-safe bowl. Carefully pour in a little of the hot cream, and whisk until the white chocolate starts to melt. (If the white chocolate does not melt, put the cream back on heat for a little while longer.) Continue adding in the cream in small increments until you've fully incorporated it with the white chocolate, whisking constantly.
• Then, cover the mixture with plastic wrap, and place it in the refrigerator. You will need to refrigerate the mixture until it has COMPLETELY cooled down to the ambient temperature (usually around 40 degrees F) of your fridge – otherwise it will curdle the mascarpone when you mix it in later. This will usually take at least an hour or two. Try placing the bowl close to the cold air vent to speed up cooling.

Stewed Rhubarb

• Cut your rhubarb into pieces that are about 1/2" long. Add them to a pan with the water and sugar, then bring to a boil. Reduce the heat and simmer for about 5-8 minutes, or until the rhubarb is very soft. Remove the pan from heat and let it cool to room temperature.
• If making ahead of time, add the stewed rhubarb to an airtight, fridge-safe container and store in the fridge.

Raspberry Sauce

• Add all of the raspberry sauce ingredients to a small saucepot and bring to a boil. Reduce heat and simmer for 5-8 minutes, until the raspberries start to break down. The mixture will be very watery – that is what we want!
• Remove the pot from heat and let cool to room temperature. If making ahead of time, add the sauce to an airtight, fridge-safe container and store in the fridge.

WHEN READY TO ASSEMBLE THE TIRAMISU:

• When ready to assemble the tiramisu, take your white chocolate cream mixture out of the refrigerator. Add the mascarpone to the bowl of your stand mixer with the whisk attachment, or a large mixing bowl if using a hand mixer. Whisk the mascarpone until it has become looser, about 1 minute. Then, SLOWLY pour in the cream mixture, in small increments at a time, and continue to whisk until it's fully incorporated. Then, sift in the powdered sugar, and continue mixing.
• Continue to whisk on high speed until the white chocolate mascarpone cream is fluffy, about 3-4 minutes. Once you notice the cream is fluffy, stop whisking – you don't want to overmix it into butter!
• Now, get out a large baking dish or serving dish. One by one, submerge the ladyfingers in the raspberry sauce until completely coated, then place them in the dish. (You may have to break some ladyfingers in half to fit them into your dish.)
• After you've completed one layer of the coated ladyfingers, add in about half of the white chocolate mascarpone cream. Use a spatula to spread it out evenly onto the ladyfingers.
• Then, add on about half of the stewed rhubarb on top of the cream.
• Add on another layer of raspberry-coated lady fingers, then another layer of cream, then another layer of rhubarb on top. You can also drizzle a little of the remaining raspberry sauce on top as well.
• Cover the dish with plastic wrap, and refrigerate the tiramisu for at least 4 hours but preferably overnight.
• When ready to serve, top the tiramisu with chopped pistachios (if desired).
• Enjoy!