All-White Tiramisu

Ricardo Tested

This all-white tiramisu looks sublime and tastes even better. Mascarpone cheese and shavings of white chocolate mix with coffee-laced ladyfingers to make an afternoon treat (or dinner-party finale) that’s creamy beyond belief. It’s easy to prepare — mix, whip and assemble — and if you make it the night before, it’ll taste even more delicious come celebration time on Sunday. 3/4 cup (180 mL) espresso or strong coffee, hot 1 cup (210 g) sugar 1/2 cup (125 mL) milk 3 eggs 1/2 tsp (2.5 mL) vanilla extract 1 container (475 g) mascarpone cheese, softened 1 cup (250 mL) 35% whipping cream 24 ladyfinger cookies, broken in half 1 cup (25 g) white chocolate shavings In a bowl, combine espresso with 2 tbsp of sugar. Add milk. Refrigerate until ready to use. In a large bowl, beat eggs, vanilla and 1/2 cup (105 g) of sugar with an electric mixer until mixture whitens and forms a ribbon as it falls for the beaters. Stir in cheese. In a third bowl, whip cream with remaining sugar until stiff peaks form. With a spatula, gently fold whipped cream into cheese mixture.

Quickly soak cookies in the coffee mixture. Place a third of the cookies at the bottom of a 12-cup (3 litre) glass serving bowl, the rounded ends against the walls. Cover with a third of the cheese mixture and continue with remaining cookies and cheese mixture. Sprinkle with white chocolate shavings. Refrigerate for 2 hours or overnight. Makes 8 servings. Note: Tiramisu can be prepared in advance. It is even better prepared the day before.