Nespresso White Chocolate Tiramisu
- 1 Loaf tin
- 2 Cling film
- 1 Electric mixer bowl
- 1 Whisk
- 1½ tbsp Nespresso Fortado Coffee
- 45 ml White chocolate syrup
- 250 g Mascarpone
- 110 g Castor sugar
- 4 Egg yolks
- 125 ml Fresh cream
- 24-28 Ladyfingers
- 125 ml Double cream
- 5 ml Vanilla
- A pinch Cocoa powder (for garnishing)
- Take a 28*12 cm loaf tin and line it with cling film in such a way that the edges of the film are extended over the sides..
- Use a double boiler method and place a heatproof bowl consisting of castor sugar and egg yolk over boiling water. Mix and cook for 6-8 minutes until the mixture turns thick and creamy.110 g Castor sugar
- Pour the egg yolk mixture into an electric mixer bowl and add vanilla syrup into it.4 Egg yolks
- Use high whisking until the mixture cools and the volume of the mixture is tripled.
- Take another clean bowl and whisk fresh cream, mascarpone, and double cream with the beater.125 ml Double cream
- Add the previously made egg mixture and fold both mixtures delicately.4 Egg yolks
- Soak the ladyfingers in your brewed coffee.24-28 Ladyfingers
- Make a base of ladyfingers on the tin and add a layer of one-third of the mascarpone mixture over it. Continue the process until three layers.
- Cover the layers with the extended film over the sides.
- Place in the refrigerator to cool.
- Shift on a serving tray.
- You can also add whisked chocolate syrup and cream into a piping bag to decorate it.45 ml White chocolate syrup
- Take a shallow bowl and add rum, coffee, and white chocolate syrup into it45 ml White chocolate syrup
- Carbohydrates: 18 g.
- Fat: 6 g.
- Protein: 1 g.
- Calories: 118.
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