INDIVIDUAL WHITE CHOCOLATE TIRAMISU
These individual tiramisu look super-elegant served in large stemmed wine goblets - but you could also use individual serving bowls, as long as they're deep enough. To make the tiramisu a day ahead, leave out the strawberry slices in between the layers. Sprinkle the raspberries over the top just before serving.
Provided by Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted.
- Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't "flow", thin the mixture slightly by stirring in some milk, 1 tablespoon at a time.
- Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours.
- To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting.
- Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves.
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Maan Zoya
[email protected]I would not recommend this recipe.
Mugsy
[email protected]Overall, I thought this tiramisu was just okay. It wasn't as good as I was hoping it would be.
Md Moin
[email protected]The white chocolate ganache was a bit too thick. It was hard to spread over the tiramisu.
RAHIM SHEIKH
[email protected]The ladyfingers were a bit soggy. I think I soaked them in the coffee for too long.
Brittany Weber
[email protected]This tiramisu is a bit too sweet for my taste. I would recommend using less sugar in the filling.
Rick “TTone” Turner
[email protected]I'm not a big fan of coffee, but I still really enjoyed this tiramisu. The white chocolate flavor is really dominant.
Ranjita Pariyar
[email protected]This tiramisu is so easy to make. I was able to whip it up in no time.
Elena Sotnikov
[email protected]The white chocolate flavor in this tiramisu is amazing. It's a great way to change up the classic recipe.
Enrico Cabarle
[email protected]I love the individual servings of this tiramisu. It's the perfect size for a single dessert, and it's also easy to transport if you're bringing it to a potluck or party.
MD: MEHEDI HASAN SHAKIB
[email protected]This was my first time making tiramisu, and it turned out great! The instructions were easy to follow, and the end result was a delicious and elegant dessert.
Rema Rema
[email protected]I've made this tiramisu several times now, and it's always a crowd-pleaser. The white chocolate adds a unique and delicious twist to the classic recipe.
Roshid Ahamed
[email protected]This white chocolate tiramisu was a hit at my last dinner party! The individual servings were perfect, and the combination of white chocolate and coffee was divine. I will definitely be making this again.