|White Chocolate Vanilla Bean Tiramisu|
|A slice of heaven|
Nut-free & Egg-free White Chocolate Vanilla Bean Tiramisu
For Sponge Cake:
160 gm self-raising flour
1/2 tablespoon baking powder
1/4 teaspoon fine salt
70 gm fine sugar
190 ml water
67.5ml /4 1/2 tablespoon sunflower oil
1/4 vanilla bean, split and seeds removed
White Chocolate Mousse
White chocolate melts - 200gm
Cream - 200ml
Cold Whipping cream - 400ml
Baileys Chocolate Liqueur - 4 tablespoons
Cocoa powder - 1 tablespoon
Method: For Cake: Preheat oven to 180 degrees celcius. Line 2 6" cake pans with baking paper and spray lightly with canola cooking spray. Sift dry ingredients into a bowl and add all the wet ingredients in and mix together with a whisk. Stop once batter is lump free.Divide between cake pans and bake for 15 - 20 minutes till done. Remove from oven and cool on rack. Once cooled, remove just one cake from tin, leaving the other cake in its tin.
For White Chocolate Mousse: Place white chocolate melts in a heat proof bowl. Warm cream in a separate pan till bubbles form around the edges, and pour over the chocolate melts. Stir with a wooden spoon till chocolate is completely melted. Cool and chill till completely cold. Whip whipping cream carefully till gentle peaks form. Fold in the cooled ganache into the whipped cream. Keep chilled till needed.
To assemble dessert: Sprinkle each layer with 2 tablespoons of liqueur. Then cover the cake layer still in tin, with half the chocolate mousse. Place the second layer of cake on top. Cover the whole with plastic wrap and return to the fridge for 2 hours. Remove after 2 hours, remove from tin and cover sides and top with remaining mousse. Sift cocoa powder over the top of cake and return to the fridge till ready to serve, at least 2 hours. This desert easily serves 6 insane or 8 sane portions!