White Chocolate raspberry tiramisu
Ingredients:
250g sponge fingers
2tsp gelatine
2tbs of boiling water
1sp vanilla essence
2x 375g white choc melts one for decoration
300ml whipped cream
3 eggs white , beaten stiffly
2x 120g of fresh raspberries
Directions:
I used two long tins to make two out of this recipe , normally use a rectangle tin with high sides 20cm x 15 line with baking paper
-Place 375g of melts in slow cooker on high (I add a little condensed milk about 1/4 of tin to 1/2 but you could add just a bit of normal cream , I did this because was worried about chocolate burning)
While choc melts
– whip cream and then in a separate bowl whip egg whites
(I have ready to go in a mug boiling water and vanilla essence) .
Once chocolate is melted down turn off slow cooker fold in cream and eggs whites to chocolate .
Into the mug of water add gelatine whisk with fork then add to chocolate cream egg mixture
Then add half or 3/4 cup of raspberries to mixture
– put some mixture in tin just enough to cover bottom place in your sponge fingers , you may have a tin that you can get two layers out of so just add first layer then cover with mixture, then second layer and put remaining mixure in
– set for 24 hours in fridge ( just need sponge fingers to go soft bit like making chocolate ripple cake)
Decorate next day can make chocolate panels with other packet of choc and use raspberries to go around plate or on top or white choc garnash.
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