White chocolate tiramisu

This white chocolate tiramisu layers caramelised white chocolate, silky mascarpone, and coffee-soaked sponge fingers for a modern twist on the classic. Toasted hazelnuts and blonde chocolate add crunch and a rich, nutty finish.

By Crystelle Pereira
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This white chocolate tiramisu is rated Nutri-Score D, reflecting its indulgent use of double cream, mascarpone, and caramelised white chocolate. While rich and satisfying, it’s best enjoyed as a special treat.

Ingredients

For the ganache

• 100g caramelised white chocolate (or white chocolate, see below)
• 250ml double cream

For the tiramisu

• 220g caramelised white chocolate, plus 40g for garnish (or white chocolate, see below)
• 2 free-range eggs, yolks and whites separated
• ½ tsp fine salt
• 300ml double cream
• 250g mascarpone
• 1 tbsp vanilla bean paste
• 50g soft light brown sugar
• 250ml strong black coffee
• 2 tbsp coffee liqueur
• 2 tbsp hazelnut liqueur
• 200g sponge fingers (about 28)
• 85g roasted hazelnuts, finely chopped

Method

1. Caramelise the white chocolate (if needed): Preheat oven to 120°C/100°C Fan/Gas ½. Break up all white chocolate and spread on a baking tray. Every 10 minutes, remove and smooth with a spatula; repeat 5–6 times until deeply caramelised. Allow to cool, then divide: 100g for ganache, 220g for tiramisu, and the rest for garnish (chill until hard for grating).
2. Make the ganache: Gently heat double cream in a saucepan until steaming. Add 100g caramelised white chocolate, let sit 30 seconds, then stir from the centre out until smooth. Set aside to cool.
3. Prepare the tiramisu base: In a clean bowl, whisk egg whites with salt to stiff peaks. In another bowl, whip double cream to soft peaks.
4. Mix the mascarpone layer: In a large bowl, beat egg yolks, mascarpone, vanilla, and brown sugar until pale and fluffy. Mix in 220g caramelised white chocolate, then gently fold in whipped cream in batches. Finally, fold in egg whites in batches until fully combined.
5. Prepare the coffee soak: In a shallow dish, combine strong black coffee with coffee and hazelnut liqueurs.
6. Assemble the tiramisu: Quickly dip each sponge finger in the coffee mixture and arrange in a single layer in a serving dish. Spread over half the mascarpone mixture, then swirl in half the ganache. Repeat with another layer of soaked sponge fingers, mascarpone, and ganache.
7. Finish and chill: Grate the reserved caramelised white chocolate over the top and scatter with roasted hazelnuts. Cover and chill for at least 4 hours or overnight before serving.

Suggested Wine Pairing

• Majestic: Brown Brothers Orange Muscat & Flora – Lush, honeyed, and gently citrusy, this dessert wine matches the creamy sweetness of white chocolate tiramisu.
• Tesco: Tesco Finest Sauternes – Rich and aromatic with notes of apricot and honey, it enhances the caramel and nutty flavours in the tiramisu.
• Sainsbury’s: Sainsbury’s Taste the Difference Pedro Ximénez Sherry – Intensely sweet, with raisin and toffee notes that pair beautifully with the coffee and white chocolate layers.

What can you serve with this

1. Espresso: The bold bitterness of espresso balances the dessert’s sweetness.
2. Fresh raspberries: Their tartness cuts through the creamy richness.
3. Hazelnut brittle: Adds extra crunch and nutty depth.

FAQs for White chocolate tiramisu

• Can I use regular white chocolate instead of caramelised? Yes, but caramelising it adds a deeper, toasty flavour and golden colour.
• Is it safe to use raw eggs in tiramisu? Use the freshest eggs possible, or opt for pasteurised eggs if concerned.
• Can I make white chocolate tiramisu ahead? Absolutely, it’s best chilled overnight for the flavours to meld.
• What can I use instead of hazelnut liqueur? Substitute with more coffee liqueur or leave out for a nut-free version.
• Can I make this tiramisu alcohol-free? Yes, simply omit the liqueurs and use extra coffee.
• How long does tiramisu keep in the fridge? Enjoy within 2–3 days for the best texture and flavour.
• Can I freeze tiramisu? It’s not recommended, as the creamy layers may separate when thawed.

Nutri-score Health Check

This white chocolate tiramisu is rated Nutri-Score D, due to its high content of double cream, mascarpone, caramelised white chocolate, and sugar. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Hazelnuts: Add healthy fats and a little fibre.
• Eggs: Provide protein and structure.

Negative Factors

• Double cream and mascarpone: High in saturated fat and calories.
• White chocolate and sugar: Increase sugar content significantly.
• Sponge fingers: Refined carbs, best enjoyed in moderation.

Enjoy this tiramisu as a luxurious treat for special occasions.