3 musketeers marshmallow candy-stuffed white chocolate cupcakes with fluffy vanilla buttercream
Double Chocolate Tiramisu
I love coffee. Starting this year I’ve gradually turned into a coffee drinker, taking the baby steps of drinking mochas to being full grown with my cappuccino. I realised that coffee helped me to stay awake during my two-hour Uni lectures. But I love it more when coffee is integrated into desserts because it gives it a whole new flavour and texture, of sweet and bitter, and Tiramisu is one of those desserts that makes coffee stand out as it’s main feature.
The very first Tiramisu I ever made was this White Chocolate Tiramisu, but since I lost the recipe, I wasn’t able to write it out. I do remember that it used gelatine and didn’t even have coffee! (how can you even have a tiramisu without coffee?!) Nevertheless, the tiramisu still turned out successful, but after a year (and a bit), I finally found one that is not only easy and not time-consuming, but is full of coffee and chocolate flavour. Plus, no gelatine means I don’t have to worry about splitting or curdling!
My only concern with this recipe is the sweetness. If I hadn’t grown to like coffee, I would’ve thought that this Tiramisu was too bitter. So if you aren’t a coffee lover, I suggest either dissolving about 1/4 cup of caster sugar into the boiling water OR whip it in with the cream (I wish I thought of doing that before I assembled my Tiramisu). I also removed the Kahlua altogether because not only do I not know what type of alcohol that is (and it seemed like A LOT is used in the recipe), I needed to make it child friendly. Reliable and easy recipe? I think so!
Double Chocolate Tiramisu
Ingredients
- 1 tbsp coffee powder
- 3/4 cup boiled water
- 1/4 cup kahlua
- 75g white chocolate, melted and slightly cooled
- 250g mascarpone
- 300ml thickened cream, whipped
- 250g sponge fingers
- 50g grated milk chocolate
Method
- In a shallow bowl, dissolve coffee in boiling water. Add Kahlua and cool.
- In a large bowl, whisk white chocolate and a little mascarpone together until smooth. Gradually whisk in remaining mascarpone. Gently fold three-quarters of the cream through the mascarpone mixture.
- Dip one third of the sponge fingers into coffee mixture and arrange them over the base of a loaf pan. Spread one-third mascarpone mixture then sprinkle one-third grated milk chocolate. Repeat layers, finishing with remaining cream.
- Chill at least 3 hours. Serve sprinkled with remaining chocolate.
ENJOY! :D
