White Chocolate and Raspberry Tiramisu Recipe

White Chocolate Tiramisu TFN

Personal Chef and Catering Austin Texas

This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!

4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional


1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe.
2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated.
3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries.
4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving.
**If desired, you can add dark or milk chocolate shavings before serving.
Yield: 15 servings.

Bourbon Peachy Keen Crisp -Super Easy

Personal Chef Services Austin Texas
Texas Hill Country Peaches
If you are in Texas, or in one of the Southern States you typically will have plenty of fresh peaches in the summertime. I love Texas peaches I think that they are some of the best around and there is nothing like a fresh peach! There are many different peach desserts such as peach cobbler, or different versions of peach crisps and even peach ice creams. I love cobblers but I am not much on the pie crusts, or bread/dough toppings, I guess it is a texture thing. To me they are somewhat doughy or gooey and to me that is a real turn off to the delicious filling or a good peach cobbler. So, I have made one that I think is the bomb-digity and the topping has a nice crunchy texture to it, without that eeeeewy goooooey mouth feel. I hope you enjoy this I think I did a pretty good job in this one, it is very tasty 🙂

Ingredients for Filling:

4 large organic peaches, pitted and sliced
1/4 cup packed brown sugar
1/3 cup of raisins
2 – 3 T unsalted butter, soft or melted
2 tsp Bourbon
1 T cornstarch
1 lemon juiced, about 1 T of lemon juice or less needs to be added to the peaches
1/2 tsp ground cinnamon
1/2 tsp of vanilla bean paste
1/2 tsp of lemon zest
pinch of salt

** For when it comes out of the oven**

1-2 cups of vanilla or ice cream or low fat yogurt. If you live in the south and can get Blue Bell that is the best in my opinion it is the bomb-digity!!!(or 1/4-1/2 cup for each bowl if you are making 4 servings.

Preparation for the filling:

Toss the peaches in a large bowl with the bourbon, salt, zest and juice, and toss/mix until coated evenly. Add the rest of the ingredients and stir to combine. Add the filling to a square baking dish or divide into the ramekins if you want individual servings. Then make your topping

Ingredients for the Topping:

1 cup organic granola to be used as a topping
2-3 T unsalted butter, soft or melted
2-3 T of brown sugar
pinch of salt

Mix all ingredients until coated evenly. Add to the peachy keen dish and coat the baking dish evenly. If you are doing individual servings make sure to divide it up evenly. Do not pack down on the dessert because you want it to crisp up in the oven, and not get soggy from the juices of the peachy keen mixture. Bake for about 20-25 minutes on 350 degrees, until the granola is lightly browned. Serve warm with some Blue Bell ice cream.

If you are into apples then you could substitute this recipe with apples instead.