This light, summery take on an Italian classic pairs white chocolate with fresh fruit. A great dessert to bring to any party!
- 2 egg yolks
- ¼ cup caster sugar
- 250 g mascarpone
- 150 ml thickened cream
- 1 tsp vanilla extract
- 2 tbsp Cointreau or Grand Marnier
- 1 tbsp marsala wine
- 125 ml orange juice
- 3 ripe mangoes, flesh and sliced
- 25 - 30 Savoiardi biscuits
- 100 g white chocolate
- 50 ml water
- 125 g caster sugar
- 2 egg whites
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Put the egg yolks and caster sugar in a mixing bowl and beat on high speed until pale and thick. Add the mascarpone, thickened cream, vanilla and then beat on low-medium speed until combined (be careful not to over mix as you may split the mascarpone). Mix in 2 tbsp of Cointreau or Grand Marnier and set aside.
2. To make the Italian meringue, pour the water into a saucepan and slowly add the sugar, making sure all the grains get wet. Bring to the boil over medium heat and cook to about 112°C on a sugar thermometer.
3. Beat the egg whites on high speed in a very clean bowl until they hold medium peaks. With the beaters still going, slowly and carefully add the hot syrup in a thin stream down the side of the bowl. Continue to beat until the meringue is completely cool.
4. Gently fold the meringue into the mascarpone mixture. Taste and add extra Cointreau or Grand Mariner, if required.
5. In a bowl place the orange juice and marsala wine. Soak the Savoiardi biscuits in the liquid a few at a time until lightly soaked and then give them a light squeeze as you take them out. Lay the biscuits into a large bowl, and keep soaking and adding biscuits until you have lined the base and sides entirely.
5. Sprinkle the biscuits with a little grated white chocolate. Spread one-third of the mascarpone mixture over the top and then sliced mango. Cover with more orange-soaked biscuits, sprinkle with more chocolate and add another third of mascarpone and mango once again. Repeat the layers again and smooth the top.
6. Refrigerate for at least 2 hours, until the tiramisu is firm enough to cut and sprinkle some grated white chocolate or orange zest, to serve.