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White chocolate tiramisu with caramel sauce
White chocolate tiramisu with caramel sauce
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Prep Time:
510 minutes
Cook Time:
10 minutes
Total Time:
520 minutes
Renowned chefs Matt Preston and Michelle Southan have elevated the traditional Italian dish with a decadent white chocolate twist.
Ingredients:
  • 125ml (1/2 cup) milk
  • 80ml (1/3 cup) Spiced Rum
  • 22 thin savoiardi (sponge finger biscuits)
  • 125g mascarpone
  • 125ml (1/2 cup) thickened cream
  • 50g white chocolate, melted, cooled
  • 1 egg, separated
  • 40.00 gm caster sugar
  • White chocolate curls, to serve
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) thickened cream
Instructions:
  • Prepare four 375ml (1 1/2 cups) ramekins by lining them with plastic wrap, allowing for overhang. Mix the milk and rum in a bowl.
  • Halve 16 savoiardi crossways. Dip each piece into the milk mixture and arrange cut side up on the sides of the ramekins. Set aside and keep the remaining milk mixture for later.
  • In a bowl, use electric beaters to whip the mascarpone and cream until slightly thickened and able to hold its shape. Mix in the white chocolate and egg yolk. Make sure to wash and dry the beaters thoroughly afterwards.
  • Beat the egg white with clean electric beaters in a separate bowl until firm peaks form. Add sugar and beat until glossy and well combined. Gently fold the egg white mixture into the cream mixture until just combined. Divide the mixture among ramekins. Cut the remaining savoiardi in half lengthwise, dip into the reserved milk mixture, and place on top of the mascarpone mixture, cutting to fit. Cover with overhanging plastic wrap and refrigerate for 8 hours or overnight to set.
  • To make the caramel sauce, gently combine sugar and 60ml (1/4 cup) water in a saucepan over low heat. Use a wet pastry brush to brush down the sides until sugar dissolves, about 3 minutes. Increase heat to high and bring to a boil. Let it cook undisturbed for 3-5 minutes until it turns a deep golden color. Remove from heat and let the bubbles settle. Carefully stir in the cream as the mixture may splatter. Allow it to cool slightly before using.
  • Gently transfer the tiramisu onto serving plates. Pour over caramel sauce and garnish with white chocolate curls.

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