Tiramisu White Chocolate Recipe

Tiramisu White Chocolate Recipe
By The Cooking World, Editorial Staff
February 2, 2024

Kristen Tibballs's Tiramisu White Chocolate Recipe

Experience the fusion of classic tiramisu with the luxurious taste of white chocolate in our Tiramisu White Chocolate Ice Cream.

From Chocolate All Day, this gourmet treat combines the creamy allure of white chocolate ice cream with the subtle sophistication of mascarpone and the aromatic kick of Marsala-spiked coffee-soaked sponge fingers, all dusted with rich cocoa powder for an unforgettable finish.

This recipe is the perfect showstopper for your next dinner party, offering a slice of elegance that's sure to impress.

PREP TIME
9 hours with resting time
COOK TIME
serves
12

Ingredients

For the White Chocolate No-Churn Ice Cream

500 ml (17 fl oz) thickened (whipping) cream
50 g (1¾ oz) mascarpone
1 teaspoon vanilla bean paste
150 g (5½ oz) good-quality white chocolate
395 g (13¾ fl oz) sweetened condensed milk
½ teaspoon sea salt

For the coffee soak

300 g (10½ fl oz) water
390 g (13¾ oZ) caster (superfine) sugar
30 g (1 oz) Dutch-process cocoa powder
90 ml (3 fl oz) espresso coffee
120 ml (4 fl oz) Marsala wine (you can omit the alcohol, if you prefer)

To Assemble

200 g (7 oz) sponge fingers (savoiardi biscuits/lady fingers)
Dutch-process cocoa powder, for dusting

Special Equipment

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Instructions

  1. To make the ice cream, combine 150 ml (5 fl oz) of the cream, the mascarpone and vanilla in a saucepan over medium heat and bring to the boil.
  2. Put the white chocolate in a bowl.
  3. Pour the hot mixture over the chocolate and whisk until it is completely melted and incorporated.
  4. Add the remaining cream and whisk to combine.
  5. Cover with plastic wrap touching the surface of the mixture and place in the fridge for a minimum of 5 hours.
  6. Add the condensed milk and salt to the chilled white chocolate mixture and whisk until it forms soft peaks. This can be done in a stand mixer with a whisk attachment or with hand-held electric beaters. Ensure the cream mixture doesn't sit out of the fridge before whipping as it needs to be very cold to prevent the mixture from splitting.
  7. Place in the freezer for up to 1 hour while you prepare the coffee soak.
  8. Combine the water and sugar in a saucepan over high heat and bring to the boil.
  9. Once the sugar has completely dissolved, remove from the heat and add the cocoa powder, coffee and Marsala. Mix to combine. Leave to cool at room temperature.
  10. Dip half the sponge fingers in the coffee soak until they feel well soaked. You can test one by breaking it in half to see how far the coffee mixture goes in. You are aiming for it to soak the sponge finger almost to the center.
  11. Arrange the sponge fingers over the base of a 23 cm (9 inch) square dish or baking tin.
  12. Spread half of the ice cream mixture over the sponge fingers to create an even layer.
  13. Repeat with another layer of coffee-soaked sponge fingers and ice cream mixture.
  14. Generously dust the surface with cocoa powder, then place in the freezer for a minimum of 4 hours.
  15. Store in the freezer for up to 4 weeks and serve frozen. Take the tiramisu out of the freezer and place it in the fridge for 30 minutes before serving, to soften it slightly.
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