White Chocolate Blackberry Tiramisu

Out of all the desserts I’ve made I think Tiramisu has been my favorite. In all honesty though, it’s always been one of my favorite desserts. Today, I’m bringing you a twist on the classic Tiramisu, a White Chocolate Blackberry Tiramisu. And now is the perfect time to make it with berries, including blackberries, being in-season.

To begin I soaked ladyfingers in a mixture of orange juice and blackberry liqueur and arranged them in a 11×7 inch baking dish. Don’t let the ladyfingers soak up too much of the liquid, you don’t want them to become mushy.

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Next, I melted white chocolate in a double boiler. I don’t own an actual double boiler, so, I created my own by simmering water in a pot and then placing a heat-proof bowl over the water without touching it. Once the chocolate had melted I let it cool slightly and in another bowl I beat cream cheese, vanilla extract and confectioners’ sugar until creamy. I then stirred in the melted white chocolate. In another bowl, I beat heavy whipping cream until stiff peaks formed and took 1 cup of the whipped cream and folded it into the cream cheese mixture. And finally, I spread half of this mixture over the ladyfingers.

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On top of the cream cheese mixture I laid an even layer of fresh blackberries which I pressed lightly into the cream cheese. I then dipped the remaining ladyfingers into the orange juice / liqueur mixture and placed them on top of the blackberries.

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With the remaining cream cheese mixture I added in more confectioners’ sugar and then folded in the remaining whipped cream and spread this over the second layer of ladyfingers. To top it off, I melted a few tablespoons of blackberry preserves and combined it with a tablespoon of the blackberry liqueur and then drizzled it over the tiramisu and then topped it with some fresh blackberries.

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And after chilling for a few hours it was time to dive in…

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And it was delish… Sweet, but just sweet enough!

 

White Chocolate Blackberry Tiramisu

Ingredients:

2/3 cup orange juice

1 tbsp. blackberry liqueur

24 ladyfingers

6oz. white chocolate, chopped*

8oz. brick cream cheese, softened

1 tsp. vanilla extract

3/4 cup Confectioners’ sugar, divided use

1 1/2 cups whipping cream

2 cups fresh blackberries, divided use

 Garnish

3 tbsp. melted blackberry preserves

1 tbsp. blackberry liqueur

*I used 3/4 cup of white chocolate chips

Directions:

Combine orange juice and liqueur in a shallow bowl. Dip half of the ladyfingers in the orange juice mixture – a quick dip will suffice – and line the bottom of an 11×7 inch baking dish.

Melt the white chocolate in a double boiler. If you don’t have a double boiler you can create one yourself by simmering water in a pot and placing a heat-proof bowl over the water without allowing it to touch the water. Once melted let the chocolate cool for a few minutes.

In a large mixing bowl beat the cream cheese along with the vanilla extract and 1/4 cup of the Confectioners’ sugar until creamy. Stir in the melted chocolate and let the mixture cool for about 5 minutes.

In another bowl beat the whipping cream until stiff peaks form. Fold 1 cup of the whipped cream into the cream cheese mixture and spread half of it over the ladyfingers. Lay about 1 1/2 cups of the fresh blackberries over the cream cheese mixture, pressing down slightly.

Dip the remaining ladyfingers into the orange juice mixture and arrange them over the blackberries.

Add the remaining 1/2 cup of Confectioners’ sugar to the remaining cream cheese mixture, then fold in the remaining whipped cream. Spread this mixture over the second layer of ladyfingers.

In a small bow mix together the melted preserves and liqueur and drizzle over the top of the tiramisu. And finally, top the entire thing with the remaining blackberries.

Chill 3-5 hours and Enjoy!

Recipe from Better Recipes.

Tiramisu

Tiramisu is one of my favorite desserts and I have tried making it quite a few times in the past and have always been unsuccessful. I think it was partly because I hadn’t honed in on my baking skills and whenever I would go to buy ladyfingers I could never find them. In case you were wondering, ladyfingers are an egg-based biscuit roughly shaped like a large finger. Well, this time I had the ladyfingers on hand after coming across them at the supermarket on sale and buying them in anticipation of making this dessert. I was determined to master this favorite dessert of time and not to toot my horn, but, I think it’s one of the best desserts I have ever made.

Before assembling the tiramisu I had some prep work to do. I began by whisking egg yolks and sugar in a saucepan until they were well blended. I then added in whole milk and cooked the mixture over medium heat until it began to boil. After removing it from the heat I let the mixture cool slightly and then covered and refrigerated it for an hour. After removing it from the refrigerator I blended in mascarpone cheese until it was smooth. In another bowl I beat whipped cream and vanilla extract until stiff peaks formed. And in a third bowl I combined room temperature coffee with Kahlua.

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Using an 8 x 11 inch dish I made the first layer of the tiramisu and then topped it with another. After arranging ladyfingers that I soaked in the coffee and Kahlua mixture I topped it with the mascarpone mixture…

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Then the whipped cream mixture…

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And finally dusted the top with unsweetened cocoa powder. I then covered it and refrigerated it overnight.

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And then the next day it was time to enjoy it and enjoy it I did! It was incredibly light and the ladyfingers while crisp beforehand absorbed the coffee/Kahlua perfectly as well as the mascarpone mixture that was directly spread on top of them. I have finally mastered one of my favorite desserts and will definitely be making it again sooner rather than later.

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Tiramisu

Ingredients:

6 egg yolks

3/4 cup granulated sugar

2/3 cup whole milk

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pound mascarpone cheese

1 cup strong brewed coffee, at room temperature

1/4 cup Kahlua

2 (3 ounce) packages ladyfinger cookies (24 cookies)

unsweetened cocoa powder, for dusting

 

Directions:

In a medium saucepan whisk together the egg yolks and sugar until well combined. Whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to boil. Boil for one minute then remove from the heat and cool slightly. Cover tightly and chill in the refrigerator for one hour. For best results transfer to a Tupperware with a tight fitted lid.

In a medium bowl combine the heavy cream and vanilla extract and beat until stiff peaks form.

After one hour remove the egg mixture from the refrigerator and beat in the mascarpone until the mixture is smooth.

In a small bowl, one large enough to lay the ladyfingers in, combine the coffee and Kahlua. Dip the ladyfingers in the mixture for a few seconds and then arrange them in an 8 x 11 inch dish. Spread half of the mascarpone mixture over the ladyfingers and then half of the whipped cream over that. Repeat the layers with the remaining lady fingers, mascarpone mixture and whipped cream. Dust the top of the cocoa powder then cover with a sheet of parchment paper and then aluminum foil and refrigerate overnight.

 

Recipe slightly modified from Allrecipes