The Chocolate Queen, Kirsten Tibballs, shares her take on the classic Tiramisu. Enjoy creamy, white chocolate ice cream paired with a beautiful coffee soak to create the perfect flavour balance. Get ready for your party guests to ask for second helpings and a copy of the recipe!

There are a few simple steps below to follow to make your best ever tiramisu.

SERVES: 12 | PREPARATION: 60 minutes | COOKING: 0 minutes | SKILL LEVEL: Beginner 

Tiramisu

No-Churn White Chocolate Ice Cream 

Ingredients

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 

Method
  1. Combine the cream (A), mascarpone and vanilla in a saucepan over medium heat and bring to the boil. 
  2. Pour the hot liquid over the white chocolate and whisk by hand until completely melted and incorporated. 
  3. Add the cream (B) and whisk to combine. 
  4. Cover the surface with plastic wrap and refrigerate for a minimum of 5 hours. 
  5. 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.  
  6. Place in the freezer for up to 1 hour while you prepare the coffee soak. 

Coffee Soak 

Ingredients

300 g water 

390 g caster sugar  

30 g dutch processed cocoa powder  

90 g espresso coffee 

120 g Marsala wine (optional) 

Method
  1. Combine the water and sugar in a saucepan over high heat and bring to the boil. 
  2. Once the sugar has completely dissolved, remove from the heat, then add the cocoa powder, coffee, and marsala. 
  3. Mix to combine, then allow to cool at room temperature. 

Assembly

Ingredients

200 g store-bought sponge fingers 

Dutch processed cocoa powder, for dusting 

Method
  1. Generously soak half the sponge fingers in the coffee soak, then arrange them over the base of a 230mm x 230mm square dish. 
  1. Spread half of the white chocolate ice cream over the sponge fingers to create an even layer. 
  1. Repeat with another layer of coffee-soaked sponge fingers and ice cream. 
  1. 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.  

And that’s your tiramisu – enjoy!

Voilà!