28 Oct Salted Caramel and White Chocolate Tiramisu
If you love baking as much as I do, no doubt you have come across Katelyn Allegra’s beautiful blog – The Kate Tin. Katelyn has been blogging for over 10 years and continues to wow us with her delicious recipes and stunning food photography. When it comes to all things chocolate, Katelyn is queen – not only did she marry a chocolate-maker but also published a cookbook with over 90 chocolate recipes called “Chocolate”!
The book is an absolute masterpiece – each image is more mouth-watering than the last! Chapters include Speedy, Fruity, Crunchy, Creamy, Fancy, Naughty, and Nostalgic so there really is something for all tastes and skill levels. This Salted Caramel and White Chocolate Tiramisu is one of the many exquisite recipes from the book. Katelyn’s husband declared it “the best Tiramisu in the world”, and as well as being a chocolate-maker he is also Italian so he knows his stuff! I have to agree with Nino – this is by far the best Tiramisu – the extra salted caramel layer pairs so well with the slightly bitter coffee and is all offset by the sweet, creamy white chocolate – perfection!
Katelyn has not only allowed me to share this delicious recipe with all of you but has also generously sponsored a fab product hamper from her very own chocolate range worth R500! To enter, simply drop me an email at firstname.lastname@example.org and tell me what recipe you would make with your prize!
Terms and conditions:
- Only entries submitted via email will be considered..
- Competition open to residents of South Africa only.
- Competition closes at midnight on Thursday 5 November 2020
- The winner will be announced on Friday 6 November 2020 on Instagram stories.
- The winner will be contacted via email. If the winner does not respond within 48 hours a new winner will be chosen.
- By entering the competition you agree to receive weekly emails from The Sweet Rebellion.
- Delivery of the prize will be arranged by The Kate Tin.
Recipe reprinted with permission of the author.
For the espresso syrup:
45g (90ml) castor sugar
375ml (1½ cups) freshly brewed, strong coffee
45ml (3 tbsp) grappa or coffee liqueur (optional)
For the salted caramel white chocolate sauce:
200g (250ml) white sugar
30ml (2 tbsp) water
80g (80ml) salted butter, at room temperature
125ml (½ cup) cream
100g good quality white chocolate, finely chopped
sea salt flakes
For the white chocolate mascarpone mousse:
3 large eggs, at room temperature
4g gelatine sheets or 4g (2,5ml) powdered gelatine
100g (125ml white sugar)
60ml (¼ cup) cold water
250ml (1 cup) cream
250g (275ml) mascarpone
150g good quality white chocolate, melted
24 store-bought finger biscuits
cocoa powder, for dusting
- Make the espresso syrup by dissolving the sugar in the hot espresso, then allow to cool. Stir in the grappa and set aside to cool.
- To make the sauce, place the sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown. Add the butter and the cream, and swirl to form a sauce. Add the white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely.
- To make the mousse, beat the eggs with an electric mixer until pale and thick. The mixture should leave a trail – this is called the ribbon stage. Soften the gelatine sheets in water.
- Prepare the sugar syrup by heating the sugar with the water until it dissolves. Bring to the boil until it reaches 121°C on a sugar thermometer.
- Gradually add the hot syrup into the eggs while beating. Squeeze the water out of the softened gelatine and place it in the still-warm pot which had the sugar syrup in it. Allow it to melt, then pour into the egg mixture. Whip until cool to the touch and thick, about 10 minutes.
- In the meantime, gradually add the cream to the mascarpone until thick and smooth (take care not to overmix the mascarpone or it will split). Fold the cooled egg mixture into the mascarpone with the white chocolate.
- To assemble, dust the bottom of a deep 22 x 28cm serving dish with cocoa powder. Dip the finger biscuits into the cooled espresso syrup and arrange on the bottom of the dish. Spread a third of the caramel sauce over the top, then dust with cocoa powder. Place half the mascarpone mixture over, then dust again with cocoa powder.
- Place the remaining mousse in a piping bag fitted with a plain nozzle and pipe blobs on top. Dust with cocoa powder to finish. Serve with the remaining caramel sauce.