So this is the, non traditional version of the Italian dessert Tiramisu, that I am taking to Mum's for Christmas day! I'm making it for the first time and for 20 people, so I'm taking a huge risk. But if I can pull it off its sure going to be worth it by the look of the photo below!
White & Dark Chocolate Tiramisu (A chilled chocolate dessert...)
Serves: 8
Ingredients
* 100g white chocolate
* 250ml thick cream
* 2 eggs
* 2 tablespoons caster sugar
* 500g mascarpone
* 150ml strong coffee
* 1 tablespoon caster sugar
* 5 tablespoons Kahlua or other coffee-flavoured liqueur
* 24 savoiardi sponge fingers
* 1 cup glossy chocolate sauce (recipe follows)
Method
Melt white chocolate in a heatproof bowl set over a saucepan of simmering water; make sure the bottom of the bowl is not touching the water. As soon as it has melted, remove from heat and allow to cool a little. Whisk cream until soft peaks form, then whisk in white chocolate. In a separate bowl, whisk eggs with sugar until pale, then whisk in mascarpone and gently whisk in white chocolate mixture. Mix coffee with sugar and Kalhúa in a bowl, then dip 8 savoiardi quickly into the coffee liqueur mixture for about two seconds on each side and shake off the excess. Arrange savoiardi side by side on a serving dish, spoon half of the mascarpone mixture on top, then repeat the process with another 8 savoiardi and remaining mascarpone mixture. Dip the final 8 savoiardi on the un-sugared side only and lay them, moist side down, on top of the mascarpone layer. Refrigerate for at least 3 hours or overnight. Pour chocolate sauce over and serve.
Glossy Chocolate Sauce
* 250g dark chocolate (minimum 70% cocoa)
* 30g butter
* 3 teaspoons golden syrup
* 2 tablespoons thick cream
Melt chocolate in a bowl set over a saucepan of simmering water; make sure the bottom of the bowl is not touching the water. Stir in butter, syrup and cream, remove from heat and mix well to combine. To reheat, place in a microwave for a few seconds on medium. Makes 1 cup.
You can find this divine recipe at: Marie Claire
MENTAL NOTE'S TO SELF:
MENTAL NOTE'S TO SELF:
- DO Soak the biscuits longer with more coffee and Kahlua!!
- DO NOT Premake the Glossy Chocolate Sauce and then reheat it -result is a NON Glossy Sauce!!
- Try using a 50% Cocoa Chocolate instead of the 70% as its quite bitter and too rich!



