Infusing the filling with white chocolate and drizzling with Kahkow chocolate sauce, transforms this classic Italian dessert into complete bliss.
*This recipe contains raw egg.

4 individual servings


50g/2oz Kahkow milk alternative chocolate, chopped

150ml heavy cream

1 egg 50g/2oz. white sugar

250g/9oz. mascarpone

24 sponge finger biscuits

12 fresh strawberries, sliced

Kahkow chocolate sauce – separate recipe

Mint leaves and chocolate curls, or grated chocolate for decoration

White and dark chocolate tiramisú Preparations

Place the milk chocolate into a heatproof bowl over gently simmering water. Allow to melt stirring occasionally until very smooth. Remove bowl from heat to cool slightly.

Meanwhile, whip cream until it forms stiff peaks. Then, fold into cool, melted chocolate. In a separate bowl, beat the egg and half of the sugar with an electric hand whisk, until pale in color.  Beat in mascarpone. Carefully fold in a third of the chocolate cream mixture into the mascarpone mixture. Fold in the remaining chocolate cream. Cover and chill until needed.

Combine coffee and remaining sugar in a shallow dish. Briefly, dip 12 of the sponge fingers into the coffee and lay in a row of 3 onto serving plate. Using a palette knife, spread half of the mascarpone mixture on top, and sprinkle with the sliced, fresh strawberries. Top with another 3 dipped sponge fingers and the remaining mascarpone. Chill for at least 2 hours.

Take the tiramisu out of the fridge 20minutes before serving. Drizzle with Kahkow chocolate sauce, chocolate curls or grated chocolate, and scatter mint leaves.

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