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White Chocolate Tiramisu

RG

Ingredients



Instructions

  1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap, letting the wrap extend over at least 2 sides.
  2. In the top of a double boiler or in a small bowl in the microwave on medium (50% power), melt white chocolate with 3 tablespoons of the whipping cream. Cool to room temperature.
  3. In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.
  4. In a large bowl, beat remaining whipping cream until stiff peaks form. Fold white chocolate mixture into cream until incorporated. Set aside 1 1/2 cups to use for frosting and refrigerate in a small bowl, covered.
  5. If using instant espresso, dissolve it in 1 1/4 cups boiling water. Pour it (or brewed espresso if that's what you are using) into a shallow dish and cool. Stir in liqueur.
  6. Dip both sides of all the cake slices into coffee mixture. Cover pan bottom with 1/3 of the soaked slices, cutting to fit. Spread with half the white chocolate cream. Top with 1/3 more of the cake slices, remaining cream, and then remaining cake.
  7. Refrigerate, covered, for a least 2 hours or overnight.
  8. Invert onto platter. Remove plastic wrap. Frost top and sides with reserved cream. Garnish top with chocolate shavings.
  9. To make chocolate shavings, using a vegetable peeler shave bits from a square of baking chocolate. Curls are bit more challenging. Draw a knife at an angle along a large block of chocolate that is just warmer than room temperature; the chocolate should hold together in curls. If it doesn't, the chocolate is too cold.
  10. Refrigerate until serving.
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