SALTED CARAMEL AND WHITE CHOCOLATE TIRAMISU | SA Garden and Home

Try this traditional Italian dessert with a twist from Chocolate by Katelyn Williams, R380, from Human and Rousseau

YOU’LL ALSO LOVE: WHITE CHOCOLATE CHEESECAKE WITH HONEY BAKED FIGS

(Serves 8–10) 

INGREDIENTS

FOR THE ESPRESSO SYRUP

45g (90ml) castor sugar

375ml (1½ cups) freshly brewed, strong coffee

45ml (3T) grappa or coffee liqueur (optional)

FOR THE SALTED CARAMEL WHITE CHOCOLATE SAUCE

200g (250ml) white sugar

30ml (2Tt) water

80g (80ml) salted butter, at room temperature

125ml (½ cup) cream

100g good-quality white chocolate, finely chopped

sea salt flakes

FOR THE WHITE CHOCOLATE MASCARPONE MOUSSE

3 large eggs, at room temperature

4g gelatine sheets or 4 g (2,5 ml) powdered gelatine
100g (125ml) white sugar

60ml (½ cup) cold water

250ml (1 cup) fresh cream

250g (275ml) mascarpone

150g good-quality white chocolate, melted

24 store-bought finger biscuits

cocoa powder, for dusting

METHOD

1. Make the espresso syrup by dissolving the sugar in the hot espresso, then allow to cool. Stir in the grappa and set aside to cool.

2. To make the white chocolate sauce, place the sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown.

3. Add the butter and cream, and swirl to form a sauce. Add the white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely.

4. To make the mousse, beat the eggs with an electric mixer until pale and thick. The mixture should leave a trail – this is called the ribbon stage. Soften the gelatine sheets in water.

5. Prepare the sugar syrup by heating the sugar with the water until it dissolves. Bring to the boil until it reaches 121°C on a sugar thermometer.

6. Gradually add the hot syrup into the eggs while beating. Squeeze the water out of the softened gelatine and place it in the still-warm pot which had the sugar syrup in it. Allow it to melt then pour into the egg mixture. Whip until cool to the touch and thick, about 10 minutes.

7. In the meantime, gradually add the cream to the mascarpone until thick and smooth (take care not to overmix the mascarpone or it will split). Fold the cooled egg mixture into the mascarpone with the melted white chocolate.

8. To assemble, dust the bottom of a deep 22 x 28cm serving dish with cocoa powder. Dip the finger biscuits into the cooled espresso syrup and arrange on the bottom of the dish. Spread a third of the caramel sauce over the top, then dust with cocoa powder. Place half of the mascarpone mixture over, then dust again with cocoa powder, followed by a soaked finger biscuit layer, one-third of the caramel sauce and a layer of cocoa powder.

9. Place the remaining mousse in a piping bag fitted with a plain nozzle and pipe blobs on top. Dust with cocoa powder, to finish. Serve with the remaining caramel sauce.

*COOK’S TIP: Tiramisu is best made the day before serving so that the flavours really develop.

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