Yuki’s Language Bar

Learning is no ending

Berry White Chocolate Tiramisu


Prep Time    Serves
25 mins 6


  • 300ml thickened cream
  • 250g tub mascarpone
  • 1 / 4 cup icing sugar mixture
  • 1 cup bottled mango juice
  • 1 / 4 cup orange-flavoured liqueur
  • 250g packet sponge finger biscuits
  • 100g white chocolate, grated
  • 1 cup frozen mixed berries
  • White chocolate curls, to decorate


1. Whip cream, mascarpone and icing sugar mixture in a medium bowl with electric mixer until soft peaks form.
2. Combine juice and liqueur in a medium bowl. Dip half the sponge fingers, one at a time, into mixture. Arrange side-by-side over base of a serving dish (6-cup capacity).
3. Spread one-third of the cream mixture over biscuits. Sprinkle with half the grated white chocolate then half the berries. Repeat layering with remaining dipped sponge fingers, one-third of the cream mixture, remaining chocolate and berries. Spread remaining cream mixture over top. Cover and refrigerate overnight.
4. Before serving tiramisu, decorate with chocolate curls


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