Dessert

White chocolate, hazelnut and nutmeg tiramisu

Name: White chocolate, hazelnut and nutmeg tiramisu
Yield: 9
Ingredients: 3 titanium-strength gelatine leaves; 110g caster sugar; 125ml espresso; 185ml frangelico; 21 sponge finger biscuits (savoiardi); 150g pure icing sugar, sifted; 4 egg yolks; 500ml thickened cream; 400g good-quality mascarpone; 2 tsp vanilla bean paste; 2 1/2 tsp freshly grated nutmeg; 360g white chocolate, melted, cooled

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https://healthimprovements.info/recipes/white-chocolate-hazelnut-nutmeg-tiramisu/nmvo3xwn — White chocolate, hazelnut and nutmeg tiramisu

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by Phoebe Wood

Jan 11, 2019

Brighten your tiramisu with this light white chocolate creation.

3 titanium-strength gelatine leaves
1/2 cup (110g) caster sugar
1/2 cup (125ml) espresso, chilled
3/4 cup (185ml) Frangelico or other hazelnut liqueur
21 sponge finger biscuits (savoiardi)
150g pure icing sugar, sifted
4 egg yolks
2 cups (500ml) thickened cream
400g good-quality mascarpone
2 tsp vanilla bean paste
2 1/2 tsp freshly grated nutmeg
360g white chocolate, melted, cooled

Method

1.

Line a 21cm x 11cm x 7cm loaf pan with 2 layers of baking paper, leaving plenty overhanging the sides.
2.

Soak gelatine in cold water for 5 minutes to soften. Place sugar and espresso in a small saucepan over medium heat and bring to a simmer, stirring, to dissolve sugar. Squeeze excess water from gelatine, add to espresso mixture and stir to dissolve. Remove from heat and cool to room temperature, then add 1/2 cup (125ml) Frangelico.
3.

Arrange a layer of savoiardi over base of pan, then top with a second layer (there will be savoiardi left over for final layer). Pour over espresso mixture and chill for 1 hour.
4.

Combine icing sugar and egg yolks in a stand mixer fitted with whisk attachment and whisk until thick and pale. Add cream, mascarpone and vanilla, and whisk until thick. Add 2 tsp nutmeg, then whisk in white chocolate until smooth and combined. Spread half cream mixture over savoiardi, then dip remaining savoiardi in remaining 1/4 cup (60ml) Frangelico and arrange in a single layer. Spread with remaining cream mixture, using a palette knife to shape the top. Chill for 3 hours or overnight. Scatter with remaining 1/2 tsp nutmeg to serve.