White and Dark Chocolate Tiramisu
100g white chocolate, roughly chopped
300ml thickened cream
55g caster sugar
500g mascarpone cheese
175ml prepared strong espresso coffee, cooled
125ml Kahlua, or other coffee liqueur
24 sponge finger biscuits
300g fresh, or thawed, raspberries
chocolate sauce to pour over.
Place white chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) Allow to melt and stir very gently until smooth. Set melted chocolate aside to cool slightly.
Meanwhile, whip cream to soft peaks then fold into cooled chocolate.
In a separate bowl, whisk the eggs and 2 tablespoons of sugar with an electric beater until pale in colour, then whisk the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture. Combine coffee, Kahlua, and remaining 1 tablespoon of sugar in a shallow dish. One at a time, dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter.
Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and raspberries followed by remaining dipped sponge fingers.
Cover loosely and chill for at least 2 hours or overnight. When ready to serve, drizzle tiramisu with the chocolate sauce and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.