Orange tiramisu
A light winter version of the classical tiramisu
Servings 12 servings
Ingredients
- 500 g mascarpone
- 60 ml liquer Grand Manier would work well, I used cognac as this is what I had
- 500 ml cream I used the lighter version
- 30 g white sugar I used slightly brown Tahini vanilla sugar, which I still had. If you use regular sugar, please add 1 teaspoon of vanilla extract
- 500 ml freshly squeezed orange juice
- 2 bio oranges zest only
- 300 g ladyfingers
- unsweetened cocao powder for decoration, if desired
Instructions
- In a large bowl stir the mascarpone and 2 tablespoons of the liqueur together until you have a smooth and homogeneous cream.
- Whip the cream together with the sugar and the vanilla extract, if you are using this. Make sure you whip until the cream is completely stiff. Then carefully fold about ¼ of the whipped cream into the mascarpone mixture with a large rubber spatula again until you have smooth cream before adding the remaining whipped cream. Continue to fold carefully until the color of the mixture is consistent.Carefully zest two washed bio oranges (before pressing them) being careful not to add any of the white bitter parts. Fold the zest under the mascarpone mixture.
- Mix the orange juice and the remaining liqueur together in a shallow bowl. Separate the ladyfingers and one by one dip them into the orange juice mixture.Arrange the soaked cookies into the bottom of the dish, where you will serve the tiramisu in. Repeat soaking and placing the cookies until you cover the bottom of the dish in a single layer. Then spread about ½ of the mascarpone mixture over the layer of cookies. Repeat soaking and layering with the remaining cookies until you have done a second layer. To finish off, spread the remaining mascarpone mixture on top. Cover the dish and let it rest in the fridge for at least 5 hours (it can stay there up to 2 days). Before serving, sprinkle the top of the tiramisu with the cocoa powder.
