Blood Orange Tiramisu: a classic with a twist!

March 2, 2015 § Leave a comment

Don’t know about you but Tiramisu is definitely on our list of favorites when it comes to rich and creamy desserts!

It MUST be prepared in advance, another huge bonus and this recipe serves a crowd (16 to 20)! Need we say more? This is all perfect when you entertain and have enough work on your plate the day of…. So Sweettablescapes gave this recipe from Baked Occasions a try and it was a hit! The traditional coffee flavor is replaced by orange juice and Grand Marnier which are a fun and appropriate twist in the winter time. Everyone loved it!IMG_9064

BLOOD ORANGE TIRAMISU:

You’ll need:

4 large eggs, separated, at room temperature

3/4 cup sugar

1 pound mascarpone, at room temperature

zest of 1 blood orange (about 1 1/2 TBsp) (if you can’t find blood oranges, use navel)

4 TBsp Grand Marnier

1/4 tsp kosher salt

6 blood oranges, juiced (about 2 cups)

40 (4-by-1-inch) ladyfinger cookies

1/3 cup unsweetened cocoa powder

Chocolate shavings (optional)

Directions:

1- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar at medium-high speed until the mixture is light and starts to thicken, about 3 to 6 minutes. IMG_9047IMG_9048Switch to paddle attachment, add the mascarpone cheese, and beat until incorporated. IMG_9049 IMG_9050    Add the zest and 2 Tbsp Grand Marnier and beat until just combined. IMG_9051Transfer the mixture to a large bowl and clean and dry the mixer bowl.

2- Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. IMG_9052Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. IMG_9053Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add remaining egg whites and gently fold until completely incorporated.IMG_9054 IMG_9056IMG_9055

3- Stir together the blood orange juice and the remaining Grand Marnier in a wide-mouth shallow bowlIMG_9045 IMG_9046

4- Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom; IMG_9057then arrange the ladyfingers to cover bottom of a 9-by-13 inch pan in a single layer (reserve any leftover ladyfingers for the next step.) IMG_9058Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. IMG_9059Sift half of the cocoa powder over the mascarpone mixture.IMG_9060 Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. IMG_9061Cover the ladyfingers with the remaining mascarpone mixture ans spread it into an even layer. Sift remaining cocoa over the top. IMG_9063 (We recommand sprinkling the remaining cocoa on top only when ready to serve, as opposed to in advance, since it will get moist and look less appealing)

5- Cover the pan tightly with plastic wrap and refrigerate for at least 5 hours or overnight (most people prefer tiramisu that has been chilled for at least 10 hours).

Sprinkle with a few chocolate shavings, if desired, slice and serve. The tiramisu can be kept, tightly covered, in the fridge for up to 3 days.

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