steps to prepare award winning White chocolate tiramisu with caramel sauce

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate tiramisu with caramel sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate tiramisu with caramel sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate tiramisu with caramel sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 125ml (1/2 cup) milk
  • 80ml (1/3 cup) Bundaberg Spiced Rum
  • 22 thin savoiardi (sponge finger biscuits)
  • 125g mascarpone
  • 125ml (1/2 cup) thickened cream
  • 50g white chocolate, melted, cooled
  • 1 egg, separated
  • 2 tablespoons caster sugar
  • White chocolate curls, to serve

Method

  • Step 1
    Line four 375ml (11/2 cup) ramekins with plastic wrap, allowing it to overhang the sides. Combine the milk and rum in a bowl.
  • Step 2
    Cut 16 savoiardi in half crossways. Working with 1 piece at a time, dip into the milk mixture and place, cut side up, against the sides of the ramekins. Set aside. Reserve the remaining milk mixture.
  • Step 3
    Use electric beaters to beat the mascarpone and cream in a bowl until the mixture thickens slightly and starts to hold its shape. Beat in the white chocolate and egg yolk. Wash and dry the beaters well.
  • Step 4
    Use the clean electric beaters to beat the egg white in a separate bowl until firm peaks form. Add sugar and beat until well combined and glossy. Fold the egg white mixture into the cream mixture, until just combined. Divide mixture among ramekins. Cut the remaining savoiardi in half lengthways. Dip into the reserved milk mixture and place on top of the mascarpone mixture, cutting to fit. Cover with overhanging plastic wrap and place in the fridge for 8 hours or overnight to set.
  • Step 5
    For the caramel sauce, stir the sugar and 60ml (1/4 cup) water in a saucepan over low heat, brushing down the side of the pan with a wet pastry brush, for 3 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 3-5 minutes or until deep golden. Remove from the heat and let the bubbles subside. Stir in the cream (be careful as the mixture may spit). Set aside to cool slightly.
  • Step 6
    Unmould the tiramisu onto serving plates. Drizzle with caramel sauce and decorate with white chocolate curls.

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