Pudding & Dessert
Tiramisu with White Chocolate Blanket and Sweet Melted Mascarpone Cream
Prep
30 min
Cook
10 min
Servings
9
Level
Medium
Classic Italian Tiramisu gets a new twist with a sprinkle and layer of melted white chocolate that makes the texture even creamier and softly sweet. The combination of strong coffee, ladyfinger biscuits, and mascarpone cream blends perfectly with the richness of white chocolate in every bite. Perfect as a go-to dessert for special occasions or simply to treat yourself over the weekend.
🧂 Ingredients
🍽️ Servings: 9
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 24 pieces ladyfinger biscuits (savoiardi)
- 300 ml strong black coffee, brewed and cooled
- 2 tbsp granulated sugar for the coffee
- 500 grams mascarpone cheese, room temperature
- 250 ml heavy cream (whipping cream), cold
- 4 egg yolks
- 100 grams granulated sugar for the mascarpone cream
- 150 grams white chocolate bar, melted
- 50 grams white chocolate bar, coarsely grated for topping
- 2 tbsp unsweetened cocoa powder, for dusting
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Brew strong black coffee with hot water, add 2 tbsp granulated sugar, stir well, then let it cool to room temperature. Pour into a shallow dish for dipping the biscuits.
- 2 Heat water in a pot until boiling, then lower the heat. Place a heatproof bowl containing the egg yolks and 100 grams of granulated sugar over the pot (double boiler method), whisking continuously for 5-7 minutes until thickened, pale, and reaching a warm temperature (about 70°C/158°F) so the eggs are fully cooked and safe to eat.
- 3 Remove the bowl from the pot and let it cool slightly, then add the mascarpone little by little while stirring with a spatula until well combined and smooth with no lumps. Add the fine salt and mix well.
- 4 Pour the melted white chocolate into the mascarpone mixture, stirring until the color is even and the texture is smooth and glossy.
- 5 In a separate bowl, whip the cold heavy cream with a mixer on medium-high speed for 3-4 minutes until soft peaks form (thick but still soft when the beaters are lifted). Fold the whipped cream into the mascarpone-white chocolate mixture gradually, using a folding motion from the bottom up so the air doesn't escape, until evenly combined and light.
- 6 Dip the ladyfinger biscuits one by one into the coffee for just 1-2 seconds (not too long, so they don't get soggy and fall apart), then arrange them as the base layer in a 20x20 cm (8x8 inch) square dish or pan.
- 7 Pour half of the mascarpone cream over the biscuit layer and smooth it out with a spatula. Repeat with another layer of coffee-dipped biscuits, then pour the remaining mascarpone cream on top, smoothing the surface neatly.
- 8 Cover the dish with plastic wrap and refrigerate for at least 4-6 hours or overnight so the texture sets perfectly and the flavors soak in evenly.
- 9 Before serving, dust the surface with cocoa powder using a fine sieve, then sprinkle the white chocolate shavings on top. Slice and serve cold.
💡 Tips
• Make sure the heavy cream is thoroughly chilled before whipping so it whips up quickly and the cream holds its shape better.
• Don't dip the biscuits in the coffee for too long — just 1-2 seconds is enough to keep them from falling apart and getting soggy.
• Use good-quality white chocolate (couverture) for a smoother melt that won't clump.
• The longer it chills in the fridge (at least overnight), the more the tiramisu's flavor will develop and the softer the texture will become.
📊 Nutrition Facts / serving
420
Calories (kcal)
6 g
Protein
31 g
Fat
28 g
Carbs
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