Tiramisu is not something I make too often, but when I do, I put some distance between the traditional recipe and me. I don’t have an explanation for it – it just happens. I do love coffee in desserts and I do enjoy a slice of classic Tiramisu once in a while, but I also love to explore and try new flavors. So this White Tiramisu seemed like a great idea, especially since it contains Malibu, this delicious, fragrant drink!
Given the fact that traditional tiramisu contains coffee and this one does not, a question arises – is it still tiramisu or just a different dessert? But this is a question that happens with every recipe that has a traditional version. I would say it still is tiramisu, just it has a different flavor, but all the other main elements are there – ladyfingers, mascarpone, the layering, the texture. No matter how you prefer calling it though, give it a shot, it’s amazing with its bright flavor and incredible texture!
This white tiramisu contains layers of ladyfingers soaked in a syrup made out of milk and Malibu, while the mascarpone cream is flavored with vanilla and orange blossom water which gives it a very nice, floral touch. The flavored water is the element that usually people can’t put their finger on – they do feel it, but it’s a subtle surprise rather than an intense or main ingredient.
I decided to keep the decor simple, just crushed meringues, but the final touch came in the shape of lime zest which complements well all the other flavors. What you are left with it a white cake with a very simple design on the outside, but the creamiest, most flavorful inside!
The recipe is adapted after Nigella Lawson, the queen of looking-good-whilst-cooking-heavenly.
- 100 g milk
- 20 g heavy cream
- 50 g egg yolk
- 50 g white sugar
- 330 g mascarpone cheese
- 10 g vanilla extract
- 3 g orange blossom water
- 200 g heavy cream whipped to soft peaks
- 200 g milk
- 100 g Malibu
- 5 g vanilla extract
- 20 ladyfingers
- Meringues for topping
- Lime zest for decor
- Heat up the milk and cream.
- Mix the egg yolk and sugar in a bowl. Pour the milk over the egg in steady stream.
- Place back on heat and cook to 82C.
- Strain then cool down to room temperature.
- Mix it with the mascarpone cream, then add the vanilla and orange blossom water.
- Fold in the whipped cream.
- Combine all the ingredients together in a bowl.
- Line a square cake frame (20x20cm) with acetate sheet.
- Gently soak up the ladyfingers and arrange them at the bottom of the frame.
- Pour half of the mascarpone cream then cover with a second layer of ladyfingers.
- Top with the remaining cream.
- Place the tiramisu back in the fridge for at least 8 hours to set.
- Remove the cake frame and acetate then decorate with meringues and lime zest.