It’s a good idea to have a spare packet of Savoiardi biscuits on hand when making this, as the size of your dish will determine how many you need.
1/3 cup sugar
2 egg yolks
2 tbsp Tia Maria or coffee flavoured liqueur
White Chocolate Mousse
150g white chocolate
¼ cup sugar
2 egg yolks
Coffee for Dipping
6 tbsp espresso or good quality instant coffee
3 tbsp sugar
500ml hot water
400g (2½ packets) Savoiardi (Italian ladyfingers)
cocoa powder for dusting
60ml espresso coffee (or hot water with 4 tsp instant coffee)
4 tsp sugar
50g white chocolate
edible flowers, to garnish (optional)
To make the mascarpone mix, whisk cream until it forms soft peaks. Set aside.
In a small pot, mix sugar and water together over a low heat until sugar has dissolved. Place egg yolks in a bowl. Add hot sugar/water mix to egg yolks and whisk quickly. Whisk in mascarpone and Tia Maria or coffee-flavoured liqueur. Fold in whipped cream.
For the white chocolate mousse, melt white chocolate in a heatproof bowl set over a pot of simmering water, and set aside to cool.
In a separate bowl, whisk cream until it forms soft peaks. Set aside.
Mix sugar and water together in a small pot over a low heat until sugar has dissolved. Place egg yolks in a bowl. Add hot sugar/water mix to egg yolks and whisk quickly. Fold in white chocolate and whipped cream.
Make sweetened coffee for dipping by mixing the instant coffee, sugar and hot water. Pour into a bowl and lightly dip Savoiardi in (approximately 1–2 seconds each side). Lay dipped Savoiardi in a 22–23cm square dish to cover the bottom.
Spread one third of the mascarpone mix evenly over the Savoiardi. Repeat Savoiardi and mascarpone layers. Repeat again, then finish with white chocolate mousse on top. Dust generously with cocoa powder.
Place tiramisu in fridge to set for at least 4 hours (overnight is best).
Combine espresso or instant coffee with sugar. Set aside to cool. Divide among four shot glasses (or small cups if you don’t have shot glasses). Very slowly, pour 10ml of cream on top of each.
Cut tiramisu into squares and serve with the espresso shot. Garnish with curls of white chocolate shaved off the block with a potato peeler, a cocoa dusting and edible flowers (if using). The espresso shot can be poured over the tiramisu.
Extract reproduced with permission from New Zealand Café Cookbook by Anna King Shahab. Published by Penguin, out now. RRP $50.00. Recipes copyright © individual cafés. Photographs copyright © Liz Clarkson, 2015