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Individual White Chocolate Tiramisu Recipe

Individual White Chocolate Tiramisu Recipe

Prep Time 30 minutes Cook Time 4 hours refrigeration time

These individual tiramisus look super-elegant in large stemmed wine goblets, but you could also use individual serving bowls, as long as they're deep enough.

What you'll need

  • White Chocolate Tiramisu
  • 16 very thin slices sponge or angel food cake
  • 8 oz. mascarpone
  • 4 oz. good-quality white chocolate, broken into pieces
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/4 cup raspberry liqueur (crème de cassis) or raspberry-flavored syrup
  • 4 tablespoon grated bittersweet or semisweet chocolate
  • 1 teaspoon vanilla extract
  • 12 whole strawberries
  • Chocolate Leaves for Garnish (optional)
  • 8 firm, fresh clean leaves (be sure they are nonpoisonous; rose or lemon leaves work well)
  • 1/2 cup grated semisweet chocolate
  • 4 strawberries, halved
  • 6 oz. whole raspberries


To make the tiramisu a day ahead, leave out the strawberry slices in between the layers. Sprinkle the raspberries over the top just before serving.

How to make it

  1. To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edge 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. Cool to room temperature.
  2. 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.
  3. Spoon the liqueur evenly over the cake slices. Place one 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.
  4. 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.
  5. Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves. Serves 8.