Orange Tiramisu
30 min + 2 hrs chill2 servings
A citrus twist on tiramisu: mascarpone-egg cream layered with orange juice–soaked ladyfingers, chocolate, and candied orange zest.
| prepChill fresh liquid cream in the fridge until ready to whip | |||||
| 50 g sugar (for zabaglione) | Heat sugar & water to 240°F / 115°C | Beat egg yolks & sugar until pale | Slowly pour hot syrup into eggs, beat to lukewarm | Chill 1 hr, decorate & serve with candied peel | |
| 60 ml water | |||||
| 125 g sugar (for syrup) | |||||
| 60 ml egg yolks | |||||
| 400 g mascarpone cheese | Soften mascarpone, fold in zabaglione | Whisk until smooth, add orange zest | Whip cream, fold into mascarpone mixture | Chill cream 30 min | |
| 1 orange peel, grated | |||||
| 120 ml fresh liquid cream | |||||
| 180 ml orange juice | Stir orange juice & sugar until dissolved | ||||
| 1 1/4 tbsp sugar (for orange juice) | |||||
| 6 ladyfingers | Layer: cream, soaked ladyfingers, chocolate, repeat | Top final layer with cocoa powder | |||
| 30 g dark chocolate, chopped | |||||
| unsweetened cocoa powder to taste | |||||
| orange peel strips, coated in sugar to taste | |||||
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