White Chocolate Tiramisu

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《Raspberry Sauce》
Raspberries		100g
Sugar		1 tsp
《White Chocolate Sauce》
【Ａ】
White chocolate		60g
Mascarpone		120g
【Ｂ】
Double cream		150g
Sugar		20g
《Presentation》
Raspberries		10
Ginger biscuits (Lotus Speculoos cookies)		20g

Method

Cook

20min

Heat the raspberries and sugar in a microwave for 2 minutes to soften and dissolve. Allow to cool and put in the fridge.

Mix the mascarpone at room temperature to make it smooth.

Break white chocolate in a bowl and microwave or dissolve in a bain marie.

Mix together Steps 2 & 3.

Put the sugar into the double cream and whisk until firm but still soft.

Keep aside 1/3 of Step 5.

Mix together the remaining 2/3 of Step 5 with Step 4.

Crush the biscuits in a bag to make fine crumbs. Place the biscuit crumb and 3 raspberries at the bottom of a dessert glass.

Fill with alternate layers of the cream mix at Step 7 and the raspberry sauce at Step 1, leaving a 5mm gap at the top.

Whisk the 1/3 cream mix from Step 6 until nice and firm and lay on the top of the glass. Spread out and make flat.

Garnish with raspberries and some mint leaves (if you like) and serve.

Tips & Note

●Don't overwhisk the cream at Step 5.
●Speculoos cookies are ginger biscuits loved and eaten in Belgium. The brand available here is Lotus.

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