Raspberry & White Chocolate Tiramisu
I am not a trifle person (sorry mom), so this easy, layered dessert is my answer to what is for Christmas pudding. If you are a purist, you might not call this dessert a Tiramisu (I get it). Not that you need it, but you have my permission to call it whatever you like.
I like using Whittaker’s® white chocolate for the ganache but you can use any brand of chocolate you prefer. Feel free to omit the ladyfinger collar and use any bowl or ceramic dish you prefer instead. For a large family gathering, I double the recipe and use a bigger trifle bowl.
Enough for about 6 - 8 servings
WHITE CHOCOLATE GANACHE
white chocolate, 160g
cream, 80ml (1/3 cup)
MASCARPONE CREAM LAYER
mascarpone, 500g
sweetened condensed milk, 395g (1 tin)
vanilla extract or paste, 5ml (1 teaspoon)
TO ASSEMBLE
ladyfinger biscuits, 200g (approximately)
raspberries, 250g (approximately)
To start, make the white chocolate ganache by breaking the chocolate into blocks and placing it in a medium heatproof bowl.
Microwave the chocolate in short (10 - 15 seconds) bursts stirring with a spoon or spatula in between until completely melted and smooth (you can also do this using a bain-marie on the stove).
Using a hand whisk, mix in the cream until smooth (you can use the cream cold out of the fridge or at room temperature). Set aside until needed.
For the vanilla mascarpone cream layer, mix together the mascarpone, condensed milk and vanilla until smooth (using either a large mixing bowl and a hand whisk or using a free-standing mixer fitted with a whisk attachment - if using an electric mixer just be careful not to overwhip the mixture). Set aside until needed.
To assemble, arrange a ladyfinger biscuit collar around the sides of a glass bowl (optional).
Use about half of each component to layer the dessert (you can use the white chocolate ganache warmish and runny - no need for it to set before using).
Repeat the layering until you have used all the mixtures.
Decorate the top of the dessert with extra fresh raspberries if you like.
The order of the mixtures does not matter too much. If you prefer the ladyfinger biscuits soft, layer the raspberries on top of the biscuits so that their juices can soften them.
Place the dessert in the fridge to set (for an hour or so, preferably overnight).
Dust with a little icing sugar before serving.
