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Vanilla Tiramisu [recipe]

Vanilla Tiramisu [recipe] - Bakeology.co.nz - A lifestyle blog that shares a love of baking and all things pretty

I’ll be honest, I am pretty addicted to anything vanilla.  I especially love vanilla lattes and have a small stash of instant coffee sachets in my locker at work.  I have managed to incorporate those delicious vanilla lattes into my Vanilla Tiramisu recipe.

The great thing about this recipe is that you can make it ahead of time.  It is good after a few hours of chilling and even better overnight. Perfect if you are looking for something to make for your Valentine.

There are three elements to the recipe – White Chocolate Mousse, Mascarpone Cream and the vanilla latte soaked ladyfingers.  I would recommend making the mousse first so that you have time to chill it,  then the mascarpone cream and prepare the coffee.  Once everything is ready to go, line them up and follow the recipe below to put the tiramisu together. Easy!

White Choc Mousse

  • 250ml cream
  • 250 grams white chocolate, grated or finely chopped

 

  1. Put cream into a small saucepan and heat on medium until warmed through.  Do not let the cream boil. While the cream is heating, grate or finely chop white chocolate and place into a bowl.
  2. Pour warmed cream over chocolate.  Let stand for 1 minute before mixing throughly.  The heat from the cream should melt the chocolate. Leave to cool for 10 minutes before placing in the fridge for approx 30 mins.
  3. Once your mixture is chilled, whip with an electric mixer until light and fluffy.  Be careful not to over mix or you’ll end up with butter!

 

Mascarpone Cream

  • 200g mascarpone
  • 250ml cream
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract

 

  1. Beat mascarpone until smooth. In a separate bowl whip cream, sugar and vanilla until soft peaks form.
  2. Gently fold the cream into the mascarpone.

 

Vanilla Tiramisu

  • 12-16 ladyfingers / savoiardi
  • 2 sachets instant vanilla latte
  • 4 tablespoons boiling water
  • 1 batch White Chocolate Mousse
  • 1 batch Mascarpone Cream
  • Ground vanilla bean

 

  1. Line the base of a rectangle glass dish (you want the dish to be wide enough to fit the ladyfingers into without having to cut them down) or loaf tin with glad wrap.
  2. Coat the lady fingers with the vanilla latte mix and place the biscuits in a single layer on the bottom of the dish.
  3. Take half of the White Chocolate Mousse and cover the ladyfingers.  Smooth the top.
  4. Take half of the Mascarpone Cream and cover the Mousse. Smooth the top.
  5. Put half of the remaining Mascarpone Cream into a piping bag with a 1M tip and use the remaining ladyfingers, latte mix, Mousse and Cream for the final layer.
  6. Pipe stars over the top of the tiramisu.  Decorate with ground vanilla bean.
  7. Refrigerate for at least 3 hours or ideally overnight.

 

Enjoy!

  • Ben

    Wow, this looks so fantastic. I’m a huge vanilla and white chocolate fan myself. I’ll definitely bookmark this and try it when I’m settled into my next flat!