John Myers
Ingredients for 4 servings:
- 150 g white chocolate
- 50 ml sweet cream
- 30 g powdered sugar
- 4 egg yolks
- 2 egg whites
- 30 ml Cointreau
- 150 ml orange juice
- 500 g mascarpone
- 250 g ladyfingers
- some cocoa powder
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes
Chop 100g of chocolate into small pieces and gently melt it with the cream in a bain-marie. Whisk the egg yolks, powdered sugar, mascarpone, and 20ml of Cointreau until creamy. Stir in the cooled, melted chocolate. Beat the egg whites until stiff and carefully fold in. Mix the remaining Cointreau with the orange juice. Line a baking dish with sponge fingers and soak them with half of the juice, or simply brush them with a brush if you like. Spread half of the mascarpone cream on top. Place a second layer of sponge fingers on top, drizzle with the remaining juice, and spread the remaining cream evenly over the top. Cover with cling film and chill for about 3 hours; overnight is also possible. Before serving, finely grate the remaining white chocolate. Dust the tiramisu with cocoa and sprinkle with the grated chocolate. It looks lovely with an orange slice for decoration.
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