Filled with coffee liqueur and cream, Tiramisu translates as
'pick-me-up' in Italian. This one features white and dark chocolate
sauce for a decadent finish.
Ingredients
- 100g white chocolate, roughly chopped
-
300ml thickened cream
- 2 eggs
- 1/4 cup (55g) caster sugar
- 500g mascarpone cheese
- 150ml prepared strong espresso coffee, cooled
- 100ml Kahlua (or other coffee liqueur)
- 24 sponge finger biscuits (savoiardi)
- 250g fresh (or frozen thawed) raspberries
- Chocolate sauce (see related recipe) and cocoa powder (optional), to serve
Method
-
Step 1
Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.
-
Step 2
Meanwhile, whip the cream to soft peaks, then fold in the cooled chocolate.
-
Step 3
In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate. Cover and refrigerate until needed.
-
Step 4
Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.
-
Step 5
One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.
-
Step 6
When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.
