Ingredients
LARGE EGGS (OR 4 MEDIUM)
3
MASCARPONE
250 gr
SUGAR
3 tbsp
MELTED WHITE CHOCOLATE
120 gr
SAVOIARDI BISCUITS
about 8
COFFEE
about 2 cups
SALE
1 pinch
YOU ALSO NEED
GRATED WHITE CHOCOLATE
q.b.
WHITE CHOCOLATE CURLS
q.b.
White chocolate tiramisu is an even tastier variant of the classic coffee tiramisu , one of the most loved spoon desserts in the world. We decided to add a generous pouring of melted white chocolate to the soft egg yolk cream whipped with mascarpone, which will give the dessert a sweet note and a creamy, enveloping texture, ready to win over young and old alike. Served in elegant and refined single-portion glasses, it is perfect for concluding a Sunday lunch with the family or a special dinner with friends.<\/p>\n\n\n\n
Preparing it at home is not at all difficult: first of all we advise you to use organic and very fresh eggs ranging from the 1st to the 6th day of laying; otherwise you can pasteurize them or use already pasteurized yolks and whites (you can find them in the refrigerated counter of the supermarket). The white chocolate , once melted, must be left to cool before being added to the mascarpone cream and the egg whites, whipped until stiff with electric whisks, must be incorporated delicately and with movements from the bottom up.<\/p>\n\n\n\n
In our version we have added grated white chocolate and a few curls in the centre, to garnish the surface of the dessert, but you can also add berries and a few mint leaves, ideal for dampening the extreme sweetness of the white chocolate.<\/p>\n\n\n\n
Find out how to prepare it by following the step-by-step procedure and advice. Also try the egg-free tiramisu and the Nutella tiramisu . If you love white chocolate, however, try your hand at the exceptionally sumptuous white chocolate profiteroles .<\/p>\n\n\n\n
How to prepare white chocolate tiramisu<\/p>\n\n\n\n
Step 1
Separate the yolks from the whites
1
.<\/p>\n\n\n\n
Step 2
Add the sugar to the egg whites with a pinch of salt and whip them until stiff
2
.<\/p>\n\n\n\n
Step 3
Combine the mascarpone with the lightly beaten egg yolks
3
.<\/p>\n\n\n\n
Step 4
Whip the egg yolks and mascarpone with electric whisks until the mixture is swollen and free from lumps
4
.<\/p>\n\n\n\n
Step 5
Pour in the now cold melted white chocolate
5
.<\/p>\n\n\n\n
Step 6
Mix with electric whisks to best mix the mascarpone and white chocolate cream
6
.<\/p>\n\n\n\n
Step 7
Start adding the whipped egg whites, a little at a time
7
.<\/p>\n\n\n\n
Step 8
Incorporate the egg whites with a spatula with delicate movements from bottom to top so as not to disassemble the compound
8
.<\/p>\n\n\n\n
Step 9
Pour the coffee into a bowl, and put everything you need to compose the white chocolate tiramisu at your fingertips
9
.<\/p>\n\n\n\n
Step 10
Put a generous spoonful of cream in single-portion glasses
10
.<\/p>\n\n\n\n
Step 11
Dip the ladyfingers broken in half in the coffee and place them on the mascarpone and white chocolate cream
eleven
.<\/p>\n\n\n\n
Step 12
Cover with a generous layer of cream
12
.<\/p>\n\n\n\n
Step 13
Make the second layer of ladyfingers dipped in coffee
13
.<\/p>\n\n\n\n
Step 14
Cover with the cream and level the surface with a spatula or a smooth blade knife
14
.<\/p>\n\n\n\n
Step 15
Sprinkle the surface of the tiramisu with grated white chocolate
15
.<\/p>\n\n\n\n
Step 16
Garnish the tiramisu with white chocolate curls placed in the center
16
. Place the white chocolate tiramisu in the refrigerator for at least 2 hours before serving.<\/p>\n\n\n\n
Step 17
Serve the white chocolate tiramisu right out of the fridge
17
.<\/p>\n\n\n\n
storage
The white chocolate tiramisu can be kept in the refrigerator for 2 days, wrapped in transparent film; it is also possible to freeze it, always well covered, for 1-2 months.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsLARGE EGGS (OR 4 MEDIUM)3MASCARPONE250 grSUGAR3 tbspMELTED WHITE CHOCOLATE120 grSAVOIARDI BISCUITSabout 8COFFEEabout 2 cupsSALE1 pinchYOU ALSO NEEDGRATED WHITE CHOCOLATEq.b.WHITE CHOCOLATE CURLSq.b.White chocolate tiramisu is an even tastier variant of the […]<\/p>\n","protected":false},"author":2,"featured_media":2583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2582"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2582\/revisions"}],"predecessor-version":[{"id":2584,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2582\/revisions\/2584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2583"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}