White Russian tiramisu
Serves 6
Easy
Prep:
plus chilling
Take inspiration from the classic vodka coffee cocktail in this boozier take on tiramisu. It's sure to be a star dessert for your Christmas dinner table
Skip to ingredients
- 2 eggs
- 500g mascarpone
- 75g condensed milk
- 150ml double cream
- 150ml cooled espresso
- 4 tbsp coffee liqueur(we used Kahlúa)
- 3 tbsp vodka
- 1 tsp vanilla extract
- 24 sponge fingers
- 50g white chocolate
- espresso powderor cocoa powder, to dust
Nutrition: Per serving
- kcal929
- fat59g
- saturates36g
- carbs75g
- sugars53g
- fibre1g
- protein15g
- salt0.93g
Method
step 1
Separate the eggs into two separate large bowls. Whisk the whites until stiff peaks using an electric whisk (ensure the bowl is very clean or the whites will not create enough volume). Set aside.
step 2
Working quickly (and using the same beaters, if you like) whisk the egg yolks until very thick and pale. Add the mascarpone and condensed milk and whisk until combined and fluffy. In a third bowl, whisk the cream to stiff peaks. Fold the cream into the egg yolk mixture, followed by the egg whites using a large metal spoon.
step 3
Pour the cooled espresso, coffee liqueur, vodka and vanilla into a shallow bowl. Dip 12 of the sponge fingers into the liquid, ensuring they’re well coated. Arrange the soaked fingers in the base of a medium, deep rectangle or square dish (ours was 18 x 24 cm).
step 4
Spoon over half the cream mixture and smooth to level. Grate over 25g of the white chocolate. Repeat the layering once more, finishing with a very light dusting of espresso or cocoa powder before grating over the remaining 25g white chocolate. Cover the dish and chill for at least 4 hrs. Will keep chilled for up to two days.
