- Filling: Add White Chocolate Mousse Mix to bowl of professional mixer. Add milk and stir. Scrape side and bottom of bowl. Using whip attachment, mix at low speed for 1 minute. Scrape side and bottom of bowl. Whip at high speed for 5 to 6 minutes or until peaks form.
- In separate mixing bowl, combine instant coffee and 1 tbsp warm water; stir until dissolved. Add cream cheese; whip until blended.
- Whip together cream cheese mixture and mousse for 2 or 3 minutes or until smooth and blended.
- Assembly: Meanwhile, in large bowl, stir together coffee and sugar until sugar dissolves. Let cool to room temperature.
- One at a time, lightly dip cookies into cooled coffee mixture. Place single layer of dipped cookies in bottom of hotel pan. Layer half of the mousse mixture over cookies; smooth top. Sprinkle with half of the cocoa powder. Repeat layers. Refrigerate for 4 to 6 hours or until cookies are softened, and mousse mixture is chilled and set.
- To serve, cut into 25 portions.
- Desserts
White Chocolate Mousse Tiramisu
The combination of Dr. Oetker Professional White Chocolate Mousse Mix, coffee, and cream cheese make for the light and airy tiramisu of dreams! Once layered with cookies and cocoa powder, this delicious Italian dessert is ready to be chilled and enjoyed.
Makes: 25
Serving Size: 180 g
Ingredients
| Filling: | |
| 426 g | Dr. Oetker Professional White Chocolate Mousse Mix |
|---|---|
| 1.5 L | 2% milk, cold |
| 2 tbsp | instant coffee powder |
| 375 g | brick-style plain cream cheese, softened |
| Assembly: | |
| 875 mL | brewed coffee |
| 125 g | granulated sugar |
| 82 | sponge finger cookies (lady fingers or Savoiardi biscuits) |
| 45 g | cocoa powder, sifted |
