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White Chocolate Tiramisu

White Chocolate Tiramisu

A modern twist on the classic tiramisu, this version incorporates smooth white chocolate for a delicate sweetness that balances the rich espresso. The dessert is make-ahead, improving with time in the fridge, making it perfect for gatherings.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 extra-large egg yolks
  • 1/2 cup caster sugar
  • 8 oz 225g mascarpone cheese, cold
  • 2 oz 55g white chocolate, melted and cooled
  • 1/2 teaspoon ground cinnamon optional
  • 1 cup freshly brewed espresso
  • 2 tablespoons optional Marsala wine or other liqueur optional
  • 24-30 ladyfingers savoiardi
  • Unsweetened cocoa powder for dusting

Method
 

Prepare the mascarpone mixture:
  1. Beat egg yolks and caster sugar with an electric mixer until pale and voluminous, about 3-4 minutes.
  2. In a separate bowl, beat cold mascarpone cheese until thick and creamy, about 2 minutes.
  3. Slowly fold the mascarpone into the egg yolk mixture until smooth.
  4. Gently melt white chocolate using a double boiler or microwave in short bursts. Let cool to room temperature.
  5. Fold the melted white chocolate and cinnamon (optional) into the mascarpone mixture until just combined.
Prepare the coffee mixture:
  1. Brew a cup of strong espresso and let it cool slightly. If using, add Marsala wine or liqueur.
  2. Pour the espresso into a shallow bowl for dipping the ladyfingers.
Assemble the tiramisu:
  1. Quickly dip each ladyfinger into the espresso mixture, ensuring each side gets moist but not soggy.
  2. In a 9x13-inch dish, arrange the first layer of dipped ladyfingers, fitting them snugly.
  3. Spread half of the mascarpone mixture evenly over the ladyfingers.
  4. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill:
  1. Dust the top of the tiramisu with unsweetened cocoa powder.
  2. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for the best flavor.
Serve:
  1. Just before serving, dust with more cocoa powder and add white chocolate shavings for garnish, if desired.

Notes

  • Make sure to let the tiramisu rest in the fridge overnight to allow the flavors to meld together and create a firmer texture.
  • For a more indulgent experience, you can drizzle extra chocolate syrup or add liqueur to the individual servings.
  • This recipe can also be made using dark or milk chocolate for a different flavor profile