How to cook
Heat 1/2 cup (100 ml) of the cream, until it boils. Pour it over the broken chocolate. Stir and leave it to cool.
The yolks are mixed with the mascarpone cheese and sugar and they are placed in a water bath. The cream is boiled, until it thickens (7-8 minutes).
Leave it to cool.
Whip the remaining liquid cream, until it thickens. Add it to the cooled cream.
The white ganache (cream + white chocolate) is blended.
The Marsala liquer is added to the coffee.
Put some of the cream in a suitable tray. Arrange 7 ladyfingers dipped in the coffee (for a few seconds).
Spread the white ganache on them and 1/2 of the cream on it. Up next is a second row of ladyfingers, white ganache and cream.
The tiramisu is refrigerated for 2-3 hours.
Just before serving, sprinkle the white chocolate tiramisu with cocoa.