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White-chocolate-espresso tiramisu

47

  • Prep Time30 min
  • Total Time30 min
  • Makes12 to 16 Servings
*PLUS Refrigeration Time: 360 minutes
By Chatelaine
tiramisu on a serving platter

Yvonne Duivenvoorden

Chatelaine Triple Tested

Velvety tiramisu is a no-bake Italian dessert rich with mascarpone cheese. We added coffee liqueur and chocolate for an over-the-top treat.

Ingredients

  • 1/2 cup hot water

  • 2 tbsp instant espresso powder

  • 1 tbsp granulated sugar

  • 1/2 cup Kahlúa coffee liqueur

  • 170 g white chocolate

  • 475-g container mascarpone

  • 1/3 cup granulated sugar

  • 1 tbsp vanilla

  • 500-mL container 35% cream, about 2 cups

  • 2 150-g pkg giant ladyfingers

  • cocoa powder, for dusting, or milk chocolate shavings

Instructions

  • In a shallow pie plate or dish, stir water with espresso and 1 tbsp (15 mL) sugar until dissolved. Stir in liqueur and set aside. Coarsely chop chocolate and place in a small microwave-safe bowl. Microwave on medium, stirring halfway through, until almost melted, about 2 min. Stir until completely melted. Let cool slightly.

  • Meanwhile, place mascarpone in a large bowl. Stir in ? cup (75 mL) sugar and vanilla until smooth. Stir in melted chocolate until combined. In another large bowl, beat cream until soft peaks form when beaters are lifted, about 3 min. Stir a quarter of cream into cheese mixture, then gently fold in remaining cream.

  • Working with half of the biscuits, soak both sides of each in espresso mixture, then place, flat-side down, on the bottom of a 9 × 13-in. (3-L) baking dish. Don't worry if there are gaps between biscuits. Spoon half of cheese mixture overtop and spread to cover. Soak remaining biscuits in espresso mixture and lay them overtop. Pour any leftover espresso mixture over biscuits, then cover with remaining cheese mixture. Lightly sift cocoa evenly overtop. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight. Keeps well up to 5 days.

Nutrition (per serving)

Calories 411, Protein 5g, Carbohydrates 29g, Fat 30g, Sodium 76mg.

Freezer-friendly: After refrigerating for 6 hours, cover plastic wrap with foil. It will keep well up to 2 months. Defrost in refrigerator before serving.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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