I love tiramisu enough to know that this recipe is not even close to the real thing. However, it’s very good if you like creamy desserts with white chocolate and berries. I generally build this in an 8 inch square glass pan or double it and use a 13×9 inch rectangle. But like real tiramisu, it’s open to variations. In fact, next time I make it I’m going to layer it in mini trifle dishes or wine glasses. But for now, here’s the basic recipe. You can adjust the powdered sugar levels if you like, but I’ve put the measurements I used below.
Here’s the picture. I’m not proud of it. I used only one pack of ladyfingers and subsequently did not have enough ladyfingers to build an even cake, hence the slope. I also did not slice my strawberries thin/thinly (not sure the correct grammar on that) enough. I also put the top layer of strawberries on too early which gave some of the cream topping a pink hue.
“Anna, pack your knives and go.”
No, really! It’s good. I just didn’t put my all into this version. Anyone could make it prettier.
White Chocolate Strawberry Tiramisu
1 cup whipping cream
1 teaspoon vanilla extract
2 oz cream cheese, softened
4 oz mascarpone cheese or cream cheese
6 tablespoons powdered sugar – divided use
3.5 ounces of white chocolate, melted – Lindt (See Note)
30 ladyfinger halves (from 15 whole) – you’ll need about 1 ½ 3 oz packs
1/4 cup fresh orange juice
2 cups strawberries, thinly sliced plus about 1 cup of strawberries trimmed & halved
In a chilled mixing bowl, beat the cream until soft peaks begin to form. Add vanilla and beat until peaks are stiff. Scrape the unsweetened whipped cream into a different bowl and set it aside.
Using same mixing bowl you used to whip cream (no need to rinse), beat together the cream cheese and the mascarpone. Stir in 4 tablespoons of the powdered sugar and the melted white chocolate. When smooth, fold in about 1 cup of the unsweetened whipped cream.
Arrange 15 ladyfingers halves in bottom of an 8 inch square glass dish. Drizzle with half of the orange juice. Spread half of the white chocolate mixture over ladyfingers, then spread a layer of thinly sliced berries over the white chocolate mixture. Arrange remaining ladyfinger halves over strawberries, then spread with a final layer of white chocolate mixture.
Stir remaining 2 tablespoons of sugar into reserved whipped cream (you may use less sugar if you like). Spread over the white chocolate layer and chill for at least 3 hours or until ready to serve. When ready to serve, cut into squares and arrange remaining sliced strawberries over top.
Note: To melt white chocolate in microwave, place in a microwave bowl and microwave on 50% power for 1 minute. Stir and continue microwaving on 50% power until smooth. You may also melt chocolate in a bowl set over a pot of boiling water or in a double boiler.