Vin’s White Chocolate Tiramisu from Mr Vincenzo’s

(Serves 8)

LADYFINGERS

3 large packets Savoiardi biscuits

FRANGELICO SYRUP

Ingredients:

500 ml water
500 g caster sugar
½ vanilla bean
75 g Frangelico liqueur

Method:

1.    Bring all ingredients to a simmer in a small saucepan, stirring until the sugar has dissolved.

2.    Set aside to cool.

WHITE CHOCOLATE GANACHE

Ingredients:

625 g cream
160 g Belgian white chocolate
½ vanilla bean

Method:

1.    Gently heat all ingredients in a small saucepan, stirring until combined and the chocolate is melted.

2.    Transfer to a heatproof container and refrigerate, covered with cling film touching the surface to prevent a skin, for 2–4 hours.

FRANGELICO SABAYON

Ingredients:

170 g egg yolks
25 g caster sugar
35 g water
35 g Frangelico

Method:

1.    Create a double boiler: half-fill a medium saucepan with water and bring to a gentle simmer.

2.    Place a tea towel over the rim (suspended above the water) and set a medium bowl on top.

3.    Whisk all ingredients together in the bowl, then cook over the simmering water, whisking constantly, until the mixture reaches 72 °C (this pasteurises the eggs and stabilises the sabayon).

4.    The mixture should be light and fluffy and hold a figure-eight ribbon when drizzled back into the bowl.

5.    Remove from the heat and cool to room temperature.

MASCARPONE CREAM

Ingredients:

750 g mascarpone, room temperature
750 g chilled white-chocolate ganache
250 g sabayon, room temperature

Method:

1.    Using a whisk attachment on a stand mixer (or by hand), whisk the ganache to soft peaks (about 3 minutes).

2.    Gently fold the mascarpone through the ganache with a spatula until combined.

3.    Add the sabayon and fold until about 95% combined — it should be very smooth and voluminous.

ROAST PISTACHIO & CARAMELISED WHITE CHOCOLATE CRUMBLE

Ingredients:

100 g white chocolate
100 g shelled pistachios

Method:

1.    Preheat oven to 140 °C fan-forced.

2.    Line a baking tray with baking paper and spread the white chocolate in a thin, even layer.

3.    Bake for about 10 minutes, or until the edges begin to caramelise; cool completely.

4.    Roast the pistachios at the same time, leaving them in for an extra 4 minutes; cool completely.

5.    Blitz both in a food processor to a coarse crumb (or use a mortar and pestle).

ASSEMBLING THE TIRAMISU

Remove the Savoiardi from their packets.
Warm the Frangelico syrup until just above body temperature.
Choose a serving dish about 30 × 25 cm with sides at least 7 cm high (to allow three biscuit layers).
Spread a thin layer of mascarpone cream over the base.
Dip 2–3 biscuits at a time into the warm syrup for 2 seconds and arrange neatly and tightly in the dish.
Repeat to complete one full layer, then cover with another layer of cream.
Continue layering, finishing with a layer of cream.
Cover with cling film and refrigerate overnight to set.
Before serving, scatter generously with the pistachio–caramelised white-chocolate crumb.

Mr Vincenzo’s

784 Esplanade, Mornington