I love white chocolate! I would put white chocolate in everything if I could. This particular addition of white chocolate to tiramisu has turned out great. The only tricky part of this recipe is melting the chocolate without burning it. White chocolate burns much easier than milk, or dark chocolate. You don’t want to heat white chocolate and take your eyes off it.
Begin with the mascarpone/chocolate mix. To a saucepan, add a splash of milk and then the mascarpone. Warm the mixture on a gentle heat and stir it down. While this mix is warming up, separate the egg yolks from the whites and keep the yolks in a large mixing bowl. Cut up the white chocolate in small chunks that will melt easily. The mascarpone will be warm by now (warm it to the point of it becoming a little more liquid, no more), turn off the heat and add the chocolate. Stir the chocolate in, but do not add any more heat, keep stirring because some chunks might still stick to the bottom of the pan. Add sugar and amaretto to the yolks and whisk until foamy. When the chocolate pieces have dissolved into the mascarpone you can add it to the egg mix. Mix the two together.
On a plate, lay out the ladyfinger biscuits and drip coffee over them. Put a layer of biscuits in the bowl you’ll use to present the dessert and scoop a layer of the mixture over them. Repeat this as often as is needed for the bowl you’ll use. Refrigerate for at least 4 hours before adding decoration on top and serving.
- 750g mascarpone
- 200g white chocolate
- 6 egg yolks
- 100g white sugar
- 4tbs amaretto
- Ladyfinger biscuits