White Chocolate Strawberry Tiramisu Recipe 445 Food

INDIVIDUAL WHITE CHOCOLATE TIRAMISU

Steps:

• To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted.
• Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't "flow", thin the mixture slightly by stirring in some milk, 1 tablespoon at a time.
• Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours.
• To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting.
• Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves.

WHITE CHOCOLATE STRAWBERRY TIRAMISU RECIPE - (4.4/5)

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups of the whipped cream. Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-inch dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries. Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

STRAWBERRY CHOCOLATE TIRAMISU

Steps:

• In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much.
• Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover).
• Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
• Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.

STRAWBERRY TIRAMISU

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

WHITE CHOCOLATE-STRAWBERRY TIRAMISU

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

WHITE CHOCOLATE-RASPBERRY TIRAMISU

Steps:

• Beat Neufchatel, melted chocolate and sugar in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup COOL WHIP and 1/2 cup raspberries.
• Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half the coffee. Cover with half the Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
• Spread dessert with remaining COOL WHIP and top with remaining raspberries just before serving.

STRAWBERRY-WHITE CHOCOLATE TIRAMISU

Steps:

• Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy.
• Stir in melted white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
• Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
• Arrange half of remaining lady fingers on bottom of pan.
• In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
• Cover with half the cream cheese filling.
• Cover with 1/2 of the sliced strawberries.
• Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
• Top with the remaining strawberries; arranged attractively on top.
• Cover; refrigerate until set, 4 hours or overnight.
• Remove side of pan before serving.