DALGONA & WHITE CHOCOLATE TIRAMISU
Serves 10
From the first satiny spoonful, I knew we were in deep trouble. This is for lovers of coffee, cream and Italy. The piped cream is optional; it’s not traditional or obligatory for that matter. A casual swirl will taste as good.
FOR THE DALGONA COFFEE FROTH
• 30ml instant-coffee granules
• 30ml granulated sugar
• 30ml cold water
FOR THE TIRAMISU
• 100g white chocolate, roughly chopped
• 500ml fresh cream
• 1 egg (whole), plus 2 egg yolks
• 80g caster sugar
• 1 tsp vanilla extract
• 250ml double cream
• 400ml freshly brewed coffee (hot, but not boiling)
• 60ml marsala or sherry
• 200g Savoiardi biscuits (sponge fingers)
• 30ml cocoa powder
1. To make the dalgona coffee froth: Place all the ingredients in a small mixing bowl and whisk until pale and mousse-like. Set aside.
2. To make the tiramisu: Melt the chocolate and ¼ cup of the fresh cream (60ml) in a small bowl. Mix until smooth, then set aside to cool.
3. Whisk the whole egg, yolks, caster sugar and vanilla on high until pale and fluffy.
4. Place ¾ cup fresh cream (190ml) in a separate bowl. Whisk until soft peaks form. Add the double cream; whisk on low speed to incorporate. Scrape the cream into the egg mixture; mix gently to combine. Whisk a third of the dalgona froth into the cream mixture, gently folding in the remaining froth.
5. Combine the coffee and marsala in a shallow bowl. Dip the sponge fingers briefly in the coffee mixture. Arrange in a single layer on the base of a 20cm x 30cm oval or rectangular dish. Spread with half the cream mixture. Dip the remaining biscuits in the coffee and lay on top of the cream layer. Using an off-set spatula, spread the remaining cream mixture on top. Chill for 2-3 hours.
6. Lightly whip the remaining cup of fresh cream (250ml). Transfer to a piping bag fitted with a 1cm round nozzle. Place a stencil or lacy doily over the tiramisu and dust with cocoa. Pipe the cream on top, leaving a section of the pattern open. Dust liberally with cocoa powder.