These individual tiramisu look super-elegant served in large stemmed wine goblets - but you could also use individual serving bowls, as long as they're deep enough. To make the tiramisu a day ahead, leave out the strawberry slices in between the layers. Sprinkle the raspberries over the top just before serving.
Ingredients
White Chocolate Cream:
- 1/2 cup milk
- 4 ounces good quality white chocolate, broken into pieces
- 1/4 cup sugar
- 8 ounces mascarpone
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup raspberry liqueur (creme de cassis) or raspberry-flavored syrup
- 16 very thin slices sponge or angel food cake
- 4 tablespoons grated bittersweet or semisweet chocolate
- 8 whole strawberries
Chocolate Leaves, for garnish:
- 1/2 cup grated semisweet chocolate
- 8 firm, fresh, clean leaves (be sure they are nonpoisonous or lemon leaves work well)
- 6 ounces whole raspberries
- 4 strawberries, halved
Directions
To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted.
Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't "flow", thin the mixture slightly by stirring in some milk, 1 tablespoon at a time.
Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours.
To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting.
Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves.
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By rapinela_11915112
Smyrna, GA
on April 26, 2010
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What began as kitchen mayhem ended up a success. Since I didn't have the means to transport individual desserts to an outdoor grill party, I opted to do make a jumbo bowl of white chocolate tiramisu. I replaced the strawberries for raspberries simply because I had forgotten them until it was layering time. Also due to time constraints I couldn't chill it for the full 4 hours but I don't think anyone even noticed since the bowl was wiped out in only a matter of minutes. I will definitely prep better but can't wait to make more Tiramisu!
By smossnashville_...
Nashville, TN
on March 02, 2009
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Although not a huge fan of white chocolate, I tried this for a party so that people could just pick up a cup of it and not have to serve out of a big dish (that would wind up looking less-than-elegant after a few servings. It was fabulous! I used Chambord for the liqueur, and store-bought angel food cake. Did not do the chocolate "leaves", but used shaved dark chocolate and a mint leaf for garnish. I put these in the clear plastic "cocktail glasses" you can pick up at the supermarket (not the wine glasses, the short ones. I doubled the recipe, and it works out near perfect for 16 if you use 1/2 tsp. liqueur for the bottom layer of cake, and 1 tsp. for the second. The mascarpone/cream mixture went around generously enough, and the cups were full just short of the rim of the cup, so the mint leaf looked perfect. You will only need about half of the angel food cake, so go ahead and "waste" some getting the cake slices to more or less fit the circumference of the layer you're working with. (I didn't slice them terribly thin, as my first few tries just crumbled apart. I'm going to adapt this to a coffee/dark chocolate version this week!
By atmbrown_8074162
Lithonia, GA
on September 21, 2007
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I toasted the cake before I added it to the glass. I added more White Chocolate.
Delish!!
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