Indulge in the ultimate dessert experience with this Tiramisu with White Chocolate Ice Cream. Layers of rich, creamy mascarpone are paired with coffee-soaked ladyfingers and topped with decadent white chocolate ice cream.
The bold coffee flavour perfectly balances the sweetness of the white chocolate, making this dessert a luxurious and unforgettable treat. Perfect for special occasions or whenever you’re craving a sophisticated twist on a classic favourite!
Tiramisu with White Chocolate Ice Cream and Coffee Soak recipe
Serves 12
Ingredients:
For the No-Churn White Chocolate Ice Cream
150 g fresh cream 35% fat (A)
50 g mascarpone cheese
1 tsp vanilla bean paste
150 g good-quality white chocolate
350 g fresh cream 35% fat (B)
395 g sweetened condensed milk
½ tsp sea salt
For the Coffee Soak
300 g water
390 g caster sugar
30 g dutch processed cocoa powder
90 g espresso coffee
120 g Marsala wine (optional)
For the Assembly
200 g store-bought sponge fingers
Dutch processed cocoa powder, for dusting
Method:
For the No-Churn White Chocolate Ice Cream
Combine the cream (A), mascarpone and vanilla in a saucepan over medium heat and bring to the boil.
Pour the hot liquid over the white chocolate and whisk by hand until completely melted and incorporated.
Add the cream (B) and whisk to combine.
Cover the surface with plastic wrap and refrigerate for a minimum of 5 hours.
In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled white chocolate mixture together with the condensed milk and salt until it reaches soft peaks.
Place in the freezer for up to 1 hour while you prepare the coffee soak.
For the Coffee Soak
Combine the water and sugar in a saucepan over high heat and bring to the boil.
Once the sugar has completely dissolved, remove from the heat, then add the cocoa powder, coffee, and marsala.
Mix to combine, then allow to cool at room temperature.
For the Assembly
Generously soak half the sponge fingers in the coffee soak, then arrange them over the base of a 230mm x 230mm square dish.
Spread half of the white chocolate ice cream over the sponge fingers to create an even layer.
Repeat with another layer of coffee-soaked sponge fingers and ice cream.
Dust the surface with cocoa powder, then place int the freezer for a minimum of 4 hours.
Note: Place into the refrigerator for 30 minutes prior to serving.
