White Chocolate Tiramisu

Looks beautiful with its stripes of red and white!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 20 min

Ingredients

《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

1
Heat the raspberries and sugar in a microwave for 2 minutes to soften and dissolve. Allow to cool and put in the fridge.
2
Mix the mascarpone at room temperature to make it smooth.
3
Break white chocolate in a bowl and microwave or dissolve in a bain marie.
4
Mix together Steps 2 & 3.
5
Put the sugar into the double cream and whisk until firm but still soft.
6
Keep aside 1/3 of Step 5.
7
Mix together the remaining 2/3 of Step 5 with Step 4.
8
Crush the biscuits in a bag to make fine crumbs. Place the biscuit crumb and 3 raspberries at the bottom of a dessert glass.
9
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.
10
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.
11
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.

White Chocolate Tiramisu

Looks beautiful with its stripes of red and white!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 20 min

Ingredients

《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

White Chocolate Tiramisu

Recipe ID :310 Posted on 17 APR 2015

Serves 2

Cook 20min
views 2,413
printed 191

saved 0

Looks beautiful with its stripes of red and white!

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Ingredients

Print Ingredients Email Ingredients
100g
1 tsp
60g
120g
150g
20g
10
20g

Method

Cook
20min
1
Heat the raspberries and sugar in a microwave for 2 minutes to soften and dissolve. Allow to cool and put in the fridge.
2
Mix the mascarpone at room temperature to make it smooth.
3
Break white chocolate in a bowl and microwave or dissolve in a bain marie.
4
Mix together Steps 2 & 3.
5
Put the sugar into the double cream and whisk until firm but still soft.
6
Keep aside 1/3 of Step 5.
7
Mix together the remaining 2/3 of Step 5 with Step 4.
8
Crush the biscuits in a bag to make fine crumbs. Place the biscuit crumb and 3 raspberries at the bottom of a dessert glass.
9
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.
10
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.
11
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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Yukiko
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Looks beautiful with its stripes of red and white!
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