zombola
06-10-2015, 12:03 PM
http://i.imgur.com/XwkMuGV.jpg
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. , 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 cream. 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.
hxxp://www.taste.com.au/recipes/19107/white+and+dark+chocolate+tiramisu
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. , 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 cream. 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.
hxxp://www.taste.com.au/recipes/19107/white+and+dark+chocolate+tiramisu