Strawberry and white chocolate Tiramisu
Posted: 3/27/10
Rachel Allen Home Cooking now just £7 from amazon.
With strawberries in season this is a tasty recipe from the book…
Strawberry and white chocolate Tiramisu
This no-cook dessert is great for entertaining as you can double and triple the quantities very easily (see tip about raw eggs). Strawberries combine very well with the creaminess of white chocolate. Serve in individual glasses so you can see the layers.
Serves 6-8*
Ingredients
200g (7oz) caster sugar
400g (14oz) strawberries, hulled and halved
50ml (2fl oz) crème de cassis or crème de framboise
200g (7oz) white chocolate
4 eggs, separated
1 x 250g tub of mascarpone cheese
1 x 200g packet of boudoir biscuits (sponge fingers)
24 x 18cm (9½ 7in) gratin dish with 6cm (2½ inches) sides, or 2.2 litre (3¼ pint) trifle bowl, or 8-10 glasses
Method
1. First, make a syrup by placing half the sugar in a saucepan with 150ml (5fl oz) water. Bring slowly to the boil on a medium heat for 2 minutes. Turn off the heat, leave to slightly cool for 5 minutes and then add the strawberries and the crème de cassis or crème de framboise. Allow to cool completely.
2. Roughly chop 150g (5oz) of the white chocolate and melt in a small bowl over a saucepan of simmering water. Remove and allow to cool a little. Meanwhile, beat the egg yolks with the remaining sugar in a large bowl or in an electric food mixer until pale and thick. Beat in the mascarpone cheese until really smooth, then stir in the cooled melted white chocolate.
3. In a separate, spotlessly clean bowl, whisk the egg whites until they form stiff peaks. Fold them carefully into the egg and mascarpone mixture until well combined.
4. Now, strain the fruit mixture through a sieve set over a bowl to catch the syrup. Dip half the biscuits in the cooled syrup and use them to line the base of the serving glasses. Spread half the mascarpone mixture over the biscuits, followed by half the fruit. Cover the fruit with another layer of the biscuits dipped in the liquid, then spread over the remainder of the fruit, followed by the remaining mascarpone mixture.
5. Grate the remaining white chocolate over the top of each glass. Cover and chill in the fridge for a minimum of 6 hours, or ideally overnight, to allow the biscuits to absorb the juices and soften.
Rachel’s Baking Tip
You could alternatively make the tiramisu in a single glass bowl or pretty teacups, layering in the same way as the glasses above.
* Please note that this recipe contains raw eggs and so is not suitable for pregnant women, for elderly or sick people or the very young.
Helen
Mum to Jamie xx
