TIRAMISU WITH WHITE CHOCOLATE
Source of Recipe
Unknown
Recipe Introduction
(Note - A real tiramisu would use coffee, since I hate coffee I've replaced it with the liquor.)
List of Ingredients
12 ozs. white chocolate
1/2 cup liquor, (Baileys, or White (Lindt or Ghirardelli) Chocolate Liquor)
1 1/2 cups heavy cream
3 pints fresh strawberries
3 ozs. softened cream cheese
40 lady fingers , split in half, but not separated from each other.
Recipe
Break the chocolate into uniformed pieces of an ounce or smaller.
Pick eight or nine of the best strawberries of a similar size for the decorations, pick the best looking one for the center of the cake. Slice the rest of them.
Line the side of a spring-form pan with a strip of wax paper.
Melt the chocolate with 1/4 cup of cream in a double boiler over hot, but not boiling, water. Stir frequently until all of the chocolate is melted and smooth, cool it to room temperature. Beat the cream cheese until it is light and fluffy, then beat in the chocolate mix until it is combined with the cream cheese on low speed.
In a cold bowl, whip the remaining cream until stiff peaks form (it will whip faster if the bowl, beaters, and cream are very cold). Fold 1/4 of the whipped cream into the chocolate cream cheese mixture to thin it out, then fold the remaining whipped cream in until smooth.
Line the bottom of the pan with lady fingers, put a ring of them around the sides (cut side facing in). If possible use attached ones to line the side.
Put the liquor into a spray bottle or use a pastry brush, and spray the lady fingers until soaked. Spoon in half of the filling, and tap down.
Layer half the strawberries on the cream, then another layer of lady fingers. Soak these too, then the rest of the sliced berries. Add the remaining cream mix, tap down and smooth, decorate with the berries, and refrigerate overnight.
Note about the chocolate - White chocolate, especially the expensive -ones, sometimes has a nasty habit of seizing when you melt it. Instead of turning nice and smooth, it comes out of it's emulsion and looks all grainy like cottage cheese. It's usually the humidity that has a role in making this happen. To get it back smooth (and while this works most of the time it's not 100%), add a half teaspoon of bland old vegetable oil, and continue stirring over the double boiler. After a few minutes the emulsion will set up again, and it will once again turn smooth and creamy. Stop stirring, and if there is still some standing oil (and cocoa butter from the chocolate) drain it off in a strainer before using. If it doesn't go back add another half teaspoon of oil and try again. If that doesn't work it probably won't go back, you can use it as it is (though the cake will not be smooth and creamy) or make something else.
|
|
member logon
