This twist on classic Italian tiramisu is the perfect potluck dessert. Luscious Layered White Chocolate and Raspberry Dessert sounds incredibly fancy, but you don't have to fuss with baking and you can make it well in advance. No one will be able to resist its layers of silky smooth white chocolate. To avoid soggy ladyfingers, dip the cookies for just half a second per side.?
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2013
- 115 g white chocolate
- 6 egg yolks
- 3/4 cups granulated sugar
- 1 (500g) tub mascarpone cheese
- 1 teaspoon vanilla
- 2 cups whipping cream 35%
- 1/2 cup strong brewed coffee at room temperature
- 1/4 cup crème de cacao liqueur
- 36 ladyfinger cookies (about 4- x 1-inch/10 x 2.5 cm)
- 3 pkg fresh raspberries
MethodFinely chop 85 g of the white chocolate; set aside.
In large heatproof bowl, whisk egg yolks with 1/2 cup of the sugar. Place bowl over saucepan of simmering water; cook, whisking, until thickened and mixture leaves ribbon when whisk is lifted, about 6 minutes. Stir in chopped white chocolate until smooth, about 1 minute. Remove from heat; let cool slightly.
Whisk mascarpone cheese and vanilla into egg mixture until smooth. Whip cream with remaining sugar; fold into mascarpone mixture until combined.
In shallow dish, stir coffee with cr?me de cacao. Quickly dip both sides of each ladyfinger in coffee mixture. Arrange half of the ladyfingers in 13- x 9-inch (3 L) baking dish. Spread with half of the mascarpone mixture; top with raspberries. Repeat with remaining ladyfingers, coffee mixture and mascarpone mixture. Cover and refrigerate for at least 12 hours or for up to 24 hours.
Shave remaining white chocolate; sprinkle over top.
Nutritional facts per each of 16 servings: about
- Fibre 2 g
- Sodium 61 mg
- Sugars 21 g
- Protein 8 g
- Calories 395.0
- Total fat 28 g
- Cholesterol 192 mg
- Saturated fat 17 g
- Total carbohydrate 30 g
- Iron 7.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 22.0
- Vitamin C 13.0