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.
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
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.