WHITE CHOCOLATE TIRAMISU

WHITE-CHOCOLATE TIRAMISU


 Adapted from DELICIOUS magazine

100 g white chocolate, roughly chopped. I used white chocolate chips.
300 ml heavy cream
2 eggs
1/4 cup (55 gr) caster sugar
500gr mascarpone cheese
150 ml prepared strong espresso coffee, cooled
100 ml Kahlua liquer
24 lady fingers bisquits (savoiardi)
250 gr fresh raspberries (optional)
Chocolate sauce (optional)

Melt the white chocolate in a microwave or in small owl over a pan with simmering water ( do not let the bowl touch the water). Stir gently,  until chocolate smooth. Set melted chocolate aside to cool slightly.

Whip the heavy cream to soft peaks, the fold in the cooled chocolate.

I used the standing mixer and removed the whipped cream to another bowl. The standing mixer's bowl we will need for whisking the eggs and 2 tablespoons of sugar, until pale. Whisk in the mascarpone. Carefully fold a quarter of chocolate cream into the mascarpone mixture, then fold in the remaining chocolate cream. Cover and refrigerate until needed.

Combine coffee, Kahlua and remaining 1 tbsp of caster sugar in a shallow dish.

One at a time dip your lady fingers into the coffee mixture and lay in a row on flat serving platter. Using the palette knife, spread the mascarpone cream on the top. Throw the raspberries on the top. Top with another 8 dipped fingers, remaining mascarpone and berries, followed by the remaining 8 dipped fingers and mascarpone cream.

Chill for at least 2 hours in refrigerator or overnight.

When ready to serve, drizzle tiramisu with chocolate sauce. Or sprinkle with cocoa powder and serve the chocolate sauce on a side.

CHOCOLATE SAUCE.

300 gr good-quality dark chocolate chopped
300 ml heavy cream

Place cream over a medium heat and bring to just below boiling point. Pour over the chocolate and stir until smooth. Serve warm.