WHITE CHOCOLATE TIRAMISU CAKE
SERVES 6-8 PREP 20 MINS + CHILLING
✦ 1 tbsp instant coffee
✦ 2 tbsp boiling water
✦ 1 cup water
✦ ½ cup marsala
✦ 60g white chocolate, melted
✦ 250g mascarpone
✦ 300ml thickened cream
✦ 12 sponge finger biscuits
✦ 250g strawberries, hulled, sliced, quartered
✦ icing sugar, to serve
1 Line a deep 18cm springform cake pan with plastic wrap.
2 In a jug, dissolve coffee in boiling water. Blend in water and marsala. Transfer to a shallow plate and allow to cool.
3 In a bowl, whisk warm chocolate and ¼ cup mascarpone together until smooth. Gradually blend in remaining mascarpone. In a bowl, beat cream until soft peaks form. Gently fold through mascarpone mixture.
4 Dip sponge fingers into coffee mixture to coat. Use to line base of prepared pan, cutting to fit.
5 Spread half the mascarpone mixture over base, smoothing the top. Cover with a single layer of strawberries. Repeat layers, finishing with mascarpone mixture. Chill 1 hour.
6 When ready to serve, release from pan and remove plastic wrap. Serve topped with remaining strawberries and dusting of icing sugar.