of white chocolate, Irish Cream, and chic Italian espresso

Ingredients

1 cup heavy cream

9 ounces white chocolate, chopped

1 3/4 cups strong coffee or espresso, cooled to room

temperature

1/4 cup Irish Cream liqueur

3 large eggs, separated

1/8 teaspoon salt

6 tablespoons sugar

1 1/2 cups mascarpone cheese

18 large (4-inch-long) or about 40 small (2-inch-long)

ladyfingers

Cocoa powder, for dusting

Instructions

1. Bring 1/2 cup cream to a boil then pour over the white chocolate in a heatproof bowl. Set aside until the chocolate begins to melt, about 1 minute, then stir the ganache until smooth. Set aside to cool.

2. Combine the coffee and Irish Cream in a shallow bowl. Set aside.

3. In the bowl of standing mixer fitted with a whisk attachment, whisk the egg whites until frothy. Add the salt and continue mixing on medium until the eggs hold soft peaks. Gradually add 3 tablespoons sugar and continue beating until the whites are glossy and hold firm peaks.

4. In a separate large bowl, whisk together the yolks and remaining 3 tablespoons sugar until thick and pale yellow, about 3 minutes. In another bowl, stir the white chocolate ganache into the mascarpone. Gently fold the mascarpone mixture into the egg yolks until just combined.

5. In a clean bowl, whip the remaining 1/2 cup cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture. Finish by folding the egg whites into the mascarpone mixture until just combined.

6. Briefly dip the ladyfingers one by one into the coffee mixture. Use half the ladyfingers to line the bottom of an 8 by 8-inch glass dish. Spoon half the mascarpone mixture over the ladyfingers, then follow with a second layer of coffee-soaked fingers. Cover with the remaining mascarpone mixture. Cover and chill overnight. Dust with cocoa powder just before serving.

Yield: 6 to 8 servings

Handsome tiramisu

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Category

Desserts

Servings

6-8

Prep Time

30 minutes

of white chocolate, Irish Cream, and chic Italian espresso

Author:

Max Brenner

Ingredients

• 1 cup heavy cream

• 9 ounces white chocolate, chopped

• 1 3/4 cups strong coffee or espresso, cooled to room temperature

• 1/4 cup Irish Cream liqueur

• 3 large eggs, separated

• 1/8 teaspoon salt

• 6 tablespoons sugar

• 1 1/2 cups mascarpone cheese

• 18 large (4-inch-long) or about 40 small (2-inch-long)

• ladyfingers

• Cocoa powder, for dusting

Directions

1. Bring 1/2 cup cream to a boil then pour over the white chocolate in a heatproof bowl. Set aside until the chocolate begins to melt, about 1 minute, then stir the ganache until smooth. Set aside to cool.

2. Combine the coffee and Irish Cream in a shallow bowl. Set aside.

3. In the bowl of standing mixer fitted with a whisk attachment, whisk the egg whites until frothy. Add the salt and continue mixing on medium until the eggs hold soft peaks. Gradually add 3 tablespoons sugar and continue beating until the whites are glossy and hold firm peaks.

4. In a separate large bowl, whisk together the yolks and remaining 3 tablespoons sugar until thick and pale yellow, about 3 minutes. In another bowl, stir the white chocolate ganache into the mascarpone. Gently fold the mascarpone mixture into the egg yolks until just combined.

5. In a clean bowl, whip the remaining 1/2 cup cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture. Finish by folding the egg whites into the mascarpone mixture until just combined.

6. Briefly dip the ladyfingers one by one into the coffee mixture. Use half the ladyfingers to line the bottom of an 8 by 8-inch glass dish. Spoon half the mascarpone mixture over the ladyfingers, then follow with a second layer of coffee-soaked fingers. Cover with the remaining mascarpone mixture. Cover and chill overnight. Dust with cocoa powder just before serving.