White chocolate tiramisu
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 8
- Dietary
- Vegetarian
Try giving this classic Italian dessert a modern makeover with caramelised white chocolate, also known as blonde chocolate.
Ingredients
For the ganache
- 100g/3½oz caramelised white chocolate (if using white chocolate, see caramelisation method below)
- 250ml/9fl oz double cream
For the tiramisu
- 220g/8oz caramelised white chocolate, plus 40g/1½oz for garnish (if using white chocolate, see caramelisation method below)
- 2 free-range eggs, yolks and whites separated
- ½ tsp fine salt
- 300ml/10fl oz double cream
- 250g/9oz mascarpone
- 1 tbsp vanilla bean paste
- 50g/1¾oz soft light brown sugar
- 250ml/9fl oz strong black coffee
- 2 tbsp coffee liqueur
- 2 tbsp hazelnut liqueur
- 200g/7oz sponge fingers (about 28 sponge fingers)
- 85g/3oz roasted hazelnuts, finely chopped
Method
If using ready-made caramelised white chocolate, continue from step 6. If caramelising the chocolate from scratch (e.g. using white chocolate), preheat the oven to 120C/100C Fan/Gas ½. Break up the pieces of chocolate (for both the ganache and tiramisu) and spread them on a tray.
Transfer them to the oven and every 10 minutes, remove the tray and use a spatula to smooth the chocolate over several times.
Repeat this every 10 minutes, for a total of 5–6 times until the colour is a deep caramel colour.
Transfer the chocolate to a lined dish and set aside. Be careful not to touch it as it will be very hot. Allow to cool.
Measure out 100g/3½oz of the caramelised chocolate into a bowl for the ganache and 220g/8oz into a bowl for the tiramisu filling and at this point transfer the remaining caramelised white chocolate to the fridge or freezer to harden (for grating over the tiramisu).
To make the ganache, heat the double cream in a saucepan over a medium-low heat until steaming (but not boiling). Add in the 100g/3½oz caramelised white chocolate into the cream, leave to stand for 30 seconds, then slowly stir from the middle outwards, until combined. Set aside to cool.
To make the tiramisu, in a large clean bowl whisk the egg whites with ½ tsp salt until they form stiff peaks. In a separate bowl, whip the cream to soft peaks.
Put the egg yolks, mascarpone, vanilla and light brown sugar into a large mixing bowl and beat together until pale and fluffy. Mix in 220g/8oz of the caramelised white chocolate, then add the whipped cream a bit at a time and fold to combine. Once all the cream has been incorporated, add the whisked egg whites a bit at a time, again folding them through.
In a shallow dish, combine the coffee with the coffee and hazelnut liqueur.
To assemble, quickly dip each sponge finger into the coffee mixture and place into a dish, until one layer is complete.
Spread over half the mascarpone mixture and flatten out. Then, go over with half the ganache and swirl this through. Repeat these layers once more. On the final layer, grate over some hardened caramelised white chocolate, and liberally scatter over toasted hazelnuts.
Leave to set for 4 hours or overnight in the fridge. When serving, spoon or slice into portions and serve on a plate. Grate over more caramelised white chocolate.
