Tiramisu with white chocolate, Strawberry fool & Chocolate mousse

2 eggs, separated
5 teaspoon ( 25 g ) sugar
250 g grated cheese
1 teaspoon ( 5 ml ) brandy
6 teaspoon ( 30 ml ) black coffee
100 g digestive biscuits
200 g white chocolate , grated
A little cocoa powder and chocolate shavings as required for garnishing

Beat egg yolks with sugar until light and fluffy. Add the grated cheese and mix well. Beat egg whites until soft peaks form and fold into the yolk mixture. Add brandy to the coffee.

Dip biscuits into the coffee- brandy mixture. Break into pieces and , in tall glasses , layer alternately with grated cheese - egg mixture and grated chocolate, finishing with grated cheese. Sieve a little cocoa powder over the surface and refrigerate. Garnish with chocolate shavings before serving.

2 cups ( 400g ) strawberries or mixed berries
4 teaspoon ( 20 g ) castor sugar
250 ml cream , whipped
1 spring mint leaves

Stem and wash the strawberries. Keep aside about a quarter of the strawberries and puree the rest. Sieve the puree. Add sugar and mix well. Fold in the cream. Pour into four glasses and chill for about two hours.

Decorate with the strawberries kept aside and spring of mint leaves.

65 ml cream
125 g dark chocolate
3 egg yolks
15 g castor sugar
150 ml whipped cream

In a saucepan, bring 65 ml cream to boil. Chop the dark chocolate into small pieces and add to the cream. Stir on low heat till mixed well. Set aside to cool.

Whisk the egg yolks and sugar till ribbon stage and stir into the cooled chocolate mixture.

Whip 150 ml cream till light and fluffy and fold into the egg - sugar mixture.

Pour the mousse into a ring mould and freeze for an hour or chill in the refrigerator overnight.

Unmould the ring and garnish the mousse with grated chocolate.


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