To keep the ladyfingers from getting soggy in this revamp of tiramisu,
dip them in the coffee mixture for just half a second per side.
HANDS-ON TIME
30 minutes
TOTAL TIME
12½ hours
MAKES
12 to 16 servings
Ingredients:
- 115 g white chocolate, finely chopped
- 6 egg yolks
- ¾ cup granulated sugar, divided
- 1 package (500 g) mascarpone cheese
- 1 tsp vanilla
- 2 cups whipping cream (35%)
- ½ cup strong brewed coffee, at room temperature
- ¼ cup crème de cacao liqueur
- 36 ladyfinger cookies (about 4 x 1 inches/10 x 2.5 cm)
- 3 packages (each 170 g) fresh raspberries
Directions:
- In a large heatproof bowl, whisk egg yolks with ½ cup of the sugar.
- Place the bowl over a saucepan of simmering water; cook, whisking, until thickened and mixture leaves ribbon when whisk is lifted, about 6 minutes.
- Stir in chopped white chocolate until smooth, about 1 minute. Remove from heat; let cool slightly.
- Whisk mascarpone and vanilla into the egg mixture until smooth.
- In a separate bowl, whip cream with remaining sugar; fold into mascarpone mixture until combined.
- In a shallow dish, stir coffee with crème de cacao. Quickly dip both sides of each ladyfinger in the coffee mixture.
- Arrange half of the ladyfingers in a 13- x 9-inch (3 L) baking dish. Spread with half of the mascarpone mixture; top with raspberries.
- Repeat with remaining ladyfingers, coffee mixture, and mascarpone mixture.
- Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Before serving, shave remaining white chocolate and sprinkle over the top.
Nutritional Information per Serving (based on 16 servings):
- Calories: 395 cal
- Protein: 8 g
- Total Fat: 28 g (17 g saturated fat)
- Carbohydrates: 30 g
- Fiber: 2 g
- Cholesterol: 192 mg
- Sodium: 61 mg
- Potassium: 121 mg
- % Recommended Daily Intake (RDI):
- Calcium: 11%
- Iron: 7%
- Vitamin A: 22%
- Vitamin C: 13%
- Folate: 14%
