Tiramisu is a traditional Italian dessert and it is made of Savoiardi Biscuits, typical of the city of Turin ( city oh my love) , a lot of coffee and mascarpone cream. Tiramisu is appreciated by adults and kids and it is really easy to prepare. If you don’t have Savoiardi biscuits you can use other types of cookies. The important thing is that they are rather robust and not too light because they will have to absorb coffee.This version is a bit unusual. It is a White Tiramisù with chocolate. It ‘s a particular recipe, but so tasty that I hope you will like it!
The recipe for 6 people requires about 20 minutes and the ingredients are: 150 g (5.30 oz) ladyfinger biscuits, 2 small cups of strong espresso coffee, 250 g (8.8 oz) mascarpone cheese, 4 eggs, 100 g (3.5 oz) white chocolate, 40 g (5 tablespoons) sugar. The original recipe also included 2 tablespoons of amber rum, which I didn’t use, and I used 150 g (5.2 oz) of white chocolate.Break the eggs and separate the egg whites from the yolks. Put aside. Break into pieces the white chocolate and put it in a vessel suitable for microwave oven or for cooking in a bain-marie, then melt it. Add the mascarpone to the yolks and strongly whisk until you get an homogeneous mixture. With an electric mixer beat, in a salad bowl, the egg whites until stiff. When firm, add sugar and keep on beating, then mix in with the mascarpone and chocolate mixture with a soft plastic paddle.Prepare the coffee (and add it to the rum, just in case you want to use it). Quickly dip the biscuits into the coffee (or milk, if you don’t want to use coffee) and lay down half of them at the bottom of a small square mold. Cover with half of the mascarpone cream and add another layer of biscuits. Finish the cream and wrap it in plastic film to let it rest in the fridge for at least 5 hours (Julie Andrieu suggests to let it rest for the entire night, but 5 ours will be fine).
20 minutes before serving take it out of the fridge and sprinkle with a delicate snowfall of white chocolate flakes.