Orange tiramisu

Name: Orange tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Mascarpone cheese 1 ¾ cup; Egg yolks ¼ cup; Orange peel 1; Water ¼ cup; Sugar ¾ cup; Fresh liquid cream ½ cup; Ladyfingers 6; Dark chocolate ¼ cup; Orange juice (about 2 oranges) ¾ cup; Sugar 1 ¼ tbsp; Unsweetened cocoa powder to taste; Orange peel to taste; Sugar to taste

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935

Calories per serving

Vegetarian

Energy Kcal 935
Carbohydrates g 76
of which sugars g 71
Protein g 14.1
Fats g 63.8
of which saturated fat g 35.98
Fiber g 2.8
Cholesterol mg 341
Sodium mg 153

Difficulty: Easy
Prep time: 30 min
Serving: 4 people
Cost: Low

PRESENTATION

Not a fan of coffee but can't wait to taste a good tiramisu? Today we propose a perfect winter recipe, orange tiramisu! The classic cream based on mascarpone and egg yolks is enriched with whipped cream to make it smoother and with orange zest to make it even more fragrant! Between each layer, a cascade of chocolate will make this tiramisu truly irresistible. To make it, we have chosen to use couple cups, to share during a romantic dinner. If you prefer, you can also serve this tiramisu in smaller portions or in a single dish!

Also try our other variations:

INGREDIENTS

935

Calories per serving

Ingredients for mascarpone cream: Mascarpone cheese 1 ¾ cup (400 g); Egg yolks ¼ cup (56 g); Orange peel 1; Water ¼ cup (50 g); Sugar ¾ cup (175 g); Fresh liquid cream ½ cup (125 g)

Ingredients to assemble the tiramisu: Ladyfingers 6; Dark chocolate ¼ cup (50 g); Orange juice ¾ cup (180 g) - (about 2 oranges); Sugar 1 ¼ tbsp (15 g)

Ingredients for decoration: Unsweetened cocoa powder to taste; Orange peel to taste; Sugar to taste

Preparation

How to prepare Orange tiramisu

To prepare the orange tiramisu, first prepare the cream. In a saucepan, pour 1/2 cup (125 g) of sugar, water 1, and turn on the heat. As soon as the syrup reaches a temperature of 240°F (115°C), pour the egg yolks into the bowl of a stand mixer and begin to beat them with a whisk, adding the remaining 1/4 cup (50 g) of sugar 2. As soon as the syrup has reached a temperature of 250°F (121°C) 3

pour it slowly into the stand mixer 4 and continue to beat at medium speed until the mixture is lukewarm 5. Transfer the mascarpone cheese to a bowl and beat it with a whisk to make it softer. Then pour in the egg yolk mixture 6

and whisk until obtaining a smooth cream 7. Add the grated orange zest 8 and mix to incorporate it 9.

Whip the fresh liquid cream from the fridge 10, it should be soft and shiny. Add it to the mascarpone cream 11 and gently mix it with a spatula to incorporate it 12.

Cover the cream with plastic wrap 13 and refrigerate until ready to use. Roughly chop the chocolate and set it aside. Squeeze the oranges to obtain 3/4 cups (180g) of juice. Transfer it to a bowl and add the sugar 15.

Stir with a spoon until the sugar is completely dissolved 16. Then transfer the cream to a piping bag, there is no need to use a nozzle, simply cut the tip with scissors. Take two glass containers and make a first layer of cream on the bottom 18.

Split the ladyfingers in half 19 and soak two halves in orange juice 21. Arrange them inside the glass 21

And cover with the cream. Add some chocolate shavings 22, place two more ladyfinger halves soaked in orange juice on top 23 and continue with another layer of cream and some chocolate 24.

Continue with the final layer: place two soaked ladyfinger halves 25, top with the cream and dust with cocoa powder 26. Store in the fridge and in the meantime, work on the decoration. Using a peeler, make some strips of orange zest 27;