Absolutely a must-try, the white chocolate tiramisu, a delicious, super easy recipe perfect as a dessert at the end of dinner. The recipe is without mascarpone and cream, just well-chilled coffee, white chocolate custard, ladyfingers, and pieces of dark and white chocolate as the final decoration. You won’t be able to resist this delightful dessert, so let’s prepare it together!
See you soon, Susy.
Also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 956.27 (Kcal)
- Carbohydrates 115.19 (g) of which sugars 91.41 (g)
- Proteins 17.48 (g)
- Fat 47.30 (g) of which saturated 25.09 (g)of which unsaturated 15.54 (g)
- Fibers 10.86 (g)
- Sodium 130.29 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White Chocolate Tiramisu
- 1 cup whole milk
- 3 tbsp sugar
- 2 egg yolks
- 3 tbsp cornstarch
- 7 oz white chocolate
- 6 ladyfingers
- 4 espresso cups coffee
- to taste white chocolate
- to taste dark chocolate
Tools
- Piping bag
- Saucepan
- Whisk
- Bowls
- Plastic wrap
Preparing White Chocolate Tiramisu
I prepared two glasses of tiramisu because my husband and son love it very much, if you prefer you can make 3 smaller bowls.
I chop the white chocolate into small pieces and set aside. I heat the milk in a saucepan, meanwhile in a bowl, I whisk the egg yolks with the sugar and cornstarch until the mixture is light and frothy.
As soon as the milk reaches a boil, I strain it and pour it slowly in two additions into the yolk mixture and mix well. I transfer to the saucepan and cook over low heat, stirring until the cream thickens, turn off the heat, and add the small pieces of white chocolate, mixing vigorously to melt it. The white chocolate cream is ready, I transfer it to a container, cover it with plastic wrap in contact, let it cool, and keep it in the fridge.
I prepare the coffee and let it cool in a small bowl. I fill the piping bag with the white chocolate custard. I place a layer of cream in the glass, break a ladyfinger in half, dip it in coffee, and position it in the glass on top of the first layer of cream, break another ladyfinger and repeat the same process (for 2 glasses I made 4 layers of cream).
I finish the last layer with dollops of cream, small pieces of white and dark chocolate! I keep the glasses in the refrigerator until it’s time to serve them.
Storage and Tips
The tiramisu should be stored in the fridge covered with plastic wrap for a couple of days, or it can be frozen for a month.
If you have kids at home, use decaffeinated coffee.
You can sprinkle the surface of the tiramisu with hazelnut, almond, or pistachio granules.
