Preparing it at home is not at all difficult: we advise you first to use organic and very fresh eggs from the 1st to the 6th day of laying; otherwise you can pasteurize them or use already pasteurized yarns and whites (you can find them at the refrigerated counter of the supermarket). White chocolate, once melted, should be allowed to cool before being added to mascarpone cream and egg whites, snow-mounted with electric whips, must be incorporated gently and with downwards movements.
In our version, we have added grated white chocolate and a few chips to the center, to fill the surface of the dessert, but you can also add berries and some mint leaves, ideal to attenuate the extreme softness of white chocolate.
Find out how to prepare it by following the step-by-step procedure and advice. Also try eggless tiramisu and Nutella tiramisu. If you like white chocolate, try exceptionally lavish white chocolate profiteoles.
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