Tiramisu white-nut chocolate

A revisited version of the traditional Italian dessert.

Ingredients (for 6 people)

  •     250g mascarpone
  •     125g white chocolate (Nevea 29%)
  •     3 eggs
  •     1 pinch of salt
  •     24 toasted dark chocolate hazelnuts
  •     36 crunchy hazelnut cookies
  •     1 tsp lean cocoa powder

For the syrup:

  •     8 cl tight coffee
  •     1 tsp agave syrup
  •     1 tsp amber agricultural rum


  1. Whisk the mascarpone with an electric mixer to smooth it out. Gently melt the white chocolate and add it to the mascarpone while continuing to whisk.
  2.     Separate the whites from the egg yolks. Whisk them vigorously until they lightly blanch, then stir them into the white mascarpone-chocolate mixture.
  3.     With the clean batter's whisks, turn the whites into firm snow with salt, gradually increasing the speed. Remove 1/2 of the mounted whites and whip them vigorously in the previous preparation to facilitate their integration.
  4.     Gently stir in the rest of the whites, using a spatula or maryse, lifting the mixture well.
  5.     Prepare the syrup: mix all the ingredients together.
  6.      Coarsely crush toasted hazelnuts coated with dark chocolate.
  7.     In the bottom of a dish, store half of the crunchy hazelnut cookies quickly soaked in syrup. Divide half the cream and the crushed hazelnuts over the top.
  8.     Arrange a second layer of syrup-soaked cookies and cover with remaining white chocolate mascarpone cream.
  9.     Cover the dish and store in the refrigerator for at least 4 hours.
  10.     When ready to serve, put the cocoa powder in a small sieve and sprinkle over the tiramisu.

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