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Throwback Thursday: White Chocolate Tiramisu

Neven Maguire | @foodandwineIE Mar 19, 2019

It's Throwback Thursday again and today we have a recipe from our Mach 2010 issue.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

Today's recipe for white chocolate tiramisu comes from Neven Maguire, chef-proprietor at MacNean House & Restaurant in Blacklion, County Cavan. This recipe appeared as part of an interview with Neven where he spoke about his culinary career, food style and more.

Speaking about this recipe, Neven told us:

"To bring this dessert up to date I like to serve it in martini glasses, but you could always just layer it in one single glass dish if you prefer. Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is famously used in Tiramisu.” 

Neven Maguire. Photo: Barry McCall

Neven Maguire. Photo: Barry McCall

White Chocolate Tiramisu

Serves 8

  • 150ml double cream
  • 175g white chocolate, grated
  • 500g mascarpone cheese, at room temperature
  • 16 sponge fingers

For the custard:

  • 5 egg yolks
  • 1 tablespoon cornflour
  • 3 tablespoon caster sugar
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 300ml  milk
  • 100ml cream

For the poached raspberries:

  • 300ml red wine
  • 75g caster sugar
  • 1 cinnamon stick
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 400g raspberries, plus extra to decorate
  • Cocoa powder and fresh mint sprigs, to decorate


  1. To make the custard, place egg yolks in a large bowl with cornflour, sugar and vanilla seeds. Whisk with an electric mixer for a few minutes until pale and thickened.
  2. Place milk and cream in a medium pan and bring to the boil, then immediately remove from heat. Gradually whisk into the egg yolk mixture until smooth, then pour back into pan and place over a gentle heat.
  3. Cook gently for about 6-8 minutes on a medium heat, stirring constantly, until custard coats the back of a wooden spoon. Transfer to a large bowl and leave to cool.
  4. Meanwhile, place two tablespoons of the double cream in a small pan with half of the white chocolate and stir over a low heat for 1-2 minutes until smooth. Remove from heat and whisk into cooled custard. Leave to cool completely. Put cling-film directly on the surface to prevent a skin forming.
  5. To poach raspberries, place the red wine in a pan with the sugar, cinnamon stick and vanilla pod and seeds and bring to the boil. Reduce heat and simmer for 15 minutes until reduced by half and slightly thickened. Place 350g of the raspberries in a heatproof bowl and pour over the wine mixture through a fine sieve, discarding the cinnamon stick and vanilla pod. Stir to combine and leave to cool.
  6.  Whisk the remaining cream in a bowl until it forms soft peaks.  When the custard is cold, whisk in the mascarpone cheese until completely smooth and then fold in remaining grated white chocolate and whipped cream until evenly mixed.
  7. Spoon poached raspberries, reserving liquid, into the bottom of 8 x 200ml individual martini glasses. Arrange two sponge fingers on top of each one, breaking them up as necessary to fit. Pour the raspberry liquid over and then pour over the white chocolate mixture to cover completely. Chill for 1 hour until set. 
  8. To serve, dust the white chocolate tiramisu’s liberally with cocoa powder and then decorate with the raspberries and the mint sprigs.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website for more.

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