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
• a pinch of salt
• 1/2 teaspoon vanilla bean paste (optional)

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 heatproof bowl. Place the bowl over a pot of simmering water, stirring occasionally, until the chocolate has melted. Remove from heat immediately. Set aside to cool.
   • In a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, combine the remaining 300 grams of heavy cream, salt, vanilla, and mascarpone. Whip on medium speed until thickened to soft-medium peaks. Do not overwhip, or the mascarpone will break and get grainy.
   • Add the cooled caramelized white chocolate and stir through to combine. Use a spatula to gently fold the two mixtures together 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.
3. Cover and let chill in the fridge for at least 6 hours.
4. Before serving, dust generously with cocoa powder.

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. However, homemade caramelized white chocolate allows you to take the caramelization process further, for a deeper and more complex.
• 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) and to clarify instructions.