Orange Tiramisu

9 minutes ago
3 min read

## Irresistible Citrus Delight: Orange Tiramisu Recipe

Orange Tiramisu

Innovating a classic recipe like Tiramisu involves more than altering flavors; it requires respecting its fundamental structure. Tiramisu is a balance of espresso's bitterness cutting through mascarpone's richness, with creamy textures contrasting soaked ladyfingers. Introducing a new element, such as orange, can disrupt this balance. Successful variations depend on understanding the dish's structure and sensory impact, not just taste. Orange Tiramisu succeeds by using citrus to enhance the original's intent. The acidity of orange juice and zest provides a vibrant counterpoint to mascarpone's fat, lightening the dessert. Coffee and citrus create an aromatic synergy, with espresso's deep notes complemented by orange zest's high-energy fragrance. This thoughtful re-orchestration adds a new voice that harmonizes with the original.Tradition should be a foundation for innovation. While my Italian Nonna's Tiramisu was sacred, the idea of infusing it with orange struck me. The result was a magical blend of comfort and novelty, highlighting coffee, cutting richness, and adding unexpected joy. It's about balance, not betrayal. Would you dare to try it? Follow the recipe!

Ingredients: simple, total time: 35 min.

Baking dish 32x24 cm
Savoyardi Ladyfingers, 54 biscuits or 4 package

For Dipping:

350 ml instant coffee
1 Tbsp sugar
1 Tbsp Marsala liqueur

Cream:

3 eggs
2 egg yolks
450 g Mascarpone
150 g granulated sugar
1 grated orange zest
1 Tbsp orange extract
3 Tbsp powdered sugar
1 orange juice/ about 100 ml

For Decoration:

250 ml whipped cream
150 ml cream
cocoa powder to taste
6 orange rings
1 orange grated peel/ optional

Preparation:

Preparing Tiramisu:

The first thing you will do is make coffee for dipping.
Pour sugar and Marsala liqueur into coffee, and let it cool.
During this time, make the cream.

Cream:

Beat the eggs until foamy with the sugar, about 5–6 minutes, starting on medium to high speed.
The cream must be smooth and lighter.
Add juice and grated orange peel and whisk briefly. Set aside.
In another bowl, beat mascarpone and powdered sugar, orange extract, add gradually one at a time egg yolks and beat at the same time, on medium speed for about 5–6 minutes.
When you have obtained a uniform mixture, add the egg cream with orange in a thin stream and at the same time beat everything until the ingredients are combined and become smooth.
Put the finished cream aside.
Take a 32×24 cm dish, biscuits-Ladyfingers and chilled coffee.
Cover the pan with a little cream so that the cookies do not separate.
Dip the biscuits into the coffee and arrange them next to each other.
Spread the cream over the cake with the help of a large spoon 3–4 times and smooth it out.
Now repeat dipping the cookies in the coffee again, layering, then the cream again and the final layer is the cookies that you dipped in the coffee.
Leave 150 ml of the cream mixture in one cup.
Now whip the whipped cream until stiff peaks form, about 5–7 minutes, whisking from medium to high speed.
When you have solid snow, add 150 ml of cream of eggs and mix well until it is uniform.
Spread the whipped cream over the cake, if you want some decoration, put a small part in a cake syringe.
When you have applied the whipped cream, sprinkle with cocoa powder as desired and then the grated orange peel. If you want, you can add orange rings and decorate the top of the cake.
Finally, decorate with whipped cream using a cake syringe.
Keep the cake in the refrigerator to set for about 3–4 hours or overnight.

Buon appetito!

NOTE:

If you are not in favor of the option of whipped cream as a decoration, leave the back part of the cream and, without layering the biscuits on the back layer, sprinkle cocoa powder over the cream and decorate with grated orange peel and rings.
Keep the cake covered in the refrigerator for up to 4 days, so that it does not absorb other smells.