Caramelized White Chocolate Tiramisu

This caramelized white chocolate tiramisu is a departure from the traditional boozy, egg-based tiramisu, but it is so delicious that I hope the traditionalists will forgive me. Toasty caramelized white chocolate lends a complex sweetness and richness that negates the need for eggs and makes the perfect creamy base for layering with espresso-dipped ladyfingers and cocoa powder.

Ingredients:

For the cream:

• 130 grams mascarpone cheese, room temperature
• 150 grams caramelized white chocolate (*see notes)
• 320 grams heavy cream, divided

For assembly:

• 3-4 shots (90-120 grams) of espresso, cooled
• 12-16 ladyfingers or savoiardi cookies
• cocoa powder, for dusting on top

Instructions:

1. Make the caramelized white chocolate cream:
   • Place all of the caramelized white chocolate and 20 grams of the heavy cream in a large bowl. Place the bowl over a pot of simmering water, stirring occasionally, until the chocolate has melted. Remove from heat immediately. If the mixture is very hot, let it cool slightly.
   • Add the room temperature mascarpone to the chocolate-cream mixture and mix until totally combined and free of any lumps. Set aside to cool.
   • Place the remaining 300 grams of cold heavy cream in a large bowl. Add the powdered sugar and whip on medium-high speed until it reaches soft peaks. Add the cooled chocolate-mascarpone mixture to the whipped cream in two additions and fold to combine. Use a spatula to gently combine the two mixtures so that the cream does not deflate.
2. Assemble the tiramisu: Spread a third of the prepared cream into your dish of choice (see notes about dish sizes). Dip each ladyfinger in the cooled espresso and place in a row on top of the cream. Repeat with another layer of cream, ladyfingers, and cream again. Dust generously with cocoa powder.
3. Cover and let chill in the fridge for at least 6 hours, but preferably overnight and up to 4 days. Enjoy!

Notes:

• What is caramelized white chocolate? Caramelized white chocolate, sometimes called blonde chocolate or roasted white chocolate, is white chocolate that has been cooked over low heat to bring out a richer, deeper flavor. You can make your own or buy ready-made caramelized white chocolate, such as Valrhona’s Dulcey or Callebaut’s Gold chocolate.
• Serving dish: This recipe makes enough for one medium baking dish about 20×25 cm (8×10 inches). It can also be made in individual serving size, making 6-8 medium cups. If you’re making these in individual serving dishes, cut each ladyfinger in half before dipping in espresso.
• Espresso alternatives: If you don’t have espresso, you can use strong coffee or 2 tablespoons of instant coffee dissolved in about half a cup of water.
• Update: This recipe was updated September 2024 to reduce the sweetness – original recipe included 25 grams of powdered sugar in the whipped cream.