Tiramisu of white chocolate

Preparation

1. In a small saucepan with a thick bottom bring the . The cup of sweet cream to boil. In a heat-proof bowl, put the white chocolate and pour the hot cream over it. Wait about 1 minute until the chocolate melts and stir until you get a smooth sauce. Set aside to cool.

2. In a flat bowl mix the coffee with the Irish Cream.

3. In a mixer bowl with a whisk, whisk the egg whites into an airy foam. Add the salt and continue to whip at medium speed until the foam is firm. Gradually add 3 tablespoons of the sugar and continue to whip until the foam is shiny and firm.

4. In a separate bowl, whisk the yolks with the remaining 3 tablespoons of sugar into a thick, light cream — about 3 minutes.

5. In a thin stream and stirring incessantly, add the yolk foam to the cooled chocolate cream.

6. Now gently fold the mascarpone cheese into the chocolate and yolk batter until a uniform cream is obtained.

7. In a separate bowl beat the heavy cream into a firm whipped cream and fold it gently into the mascarpone, yolks and chocolate cream.

8. Also fold the egg whites foam into the cream and stir gently until a uniform mixture is obtained.

9. Assemble the tiramisu: Quickly dip the biscotti one by one in the coffee mixture and place them in the glass container. Pour half of the cream over the biscotti and on top of it place another layer of biscotti dipped in coffee. Pour over the rest of the mascarpone cream and flatten with a spatula. Cover the mold with plastic wrap and refrigerate overnight. Before serving, sprinkle the cocoa powder on top.