Raspberry white chocolate tiramisu
Abbey Looker, 20 years old, Auckland
Raspberry white chocolate tiramisu
150-200g white chocolate, plus extra to serve
1/4 cup Anchor cream
2 Tbs caster sugar
500g frozen raspberries
1 Tbs glava
8 lady fingers
2 egg yolks
1/2 cup caster sugar
250g mascarpone
1/2 lemon, juiced
1 punnet raspberries, hulled
1 Bring a saucepan of water to the boil, reduce to a simmer. Place
the chocolate in a bowl and place the bowl over the simmering
water, to carefully melt. Whisk the Anchor cream into the chocolate
until glossy, set aside.
2 Place the sugar in a saucepan with 1/3 cup of water, place over a
high heat and boil until the sugar has dissolved.
3 Place the raspberries in a blender with the glava and sugar
syrup, blend to form a chunky mixture, pour into a bowl and place
the sponge fingers into the mixture to soak.
4 Place egg yolks and sugar in a bowl, whisk until thick and pale.
Fold in the mascarpone then gradually add the chocolate continuing
to whisk, whisk in lemon juice to taste.
5 In individual ramekins alternate layers of mascarpone mix with
soaked lady fingers, place ramekins in fridge to chill for 20
minutes or longer
6 Top with fresh raspberries and grated chocolate to serve.
Please note - This recipe is untested in the MasterChef kitchen.
