Orange-Infused Tiramisu Dessert
Ingredients
Orange cream
- Zest of 1 medium orange
- 1/2 cup fresh orange juice, from about 3 medium oranges
- 1/2 cup granulated sugar
- 6 large egg yolks
Mascarpone mixture
- 16 ounces mascarpone cheese
- 1 cup cold heavy cream
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 teaspoons orange blossom water, or 1/4 teaspoon fiori di Sicilia
- Pinch kosher salt
Coffee soak
- 12 ounces strong brewed coffee, (decaf if necessary)
- 1 3-inch strip orange peel
- 1 cinnamon stick
- Splash fortified wine or liquor, (such as Marsala or amaretto) optional
Assembly components
- 1 1/2 (7-ounce) packages ladyfingers or savoiardi, about 30
- Unsweetened cocoa powder, for dusting
Preparation
Brew strong coffee and combine with orange peel, cinnamon stick, and optional fortified wine; allow to cool completely.
In a heatproof bowl over simmering water, whisk egg yolks, granulated sugar, orange zest, and orange juice until thickened and pale yellow.
In a separate bowl, beat mascarpone cheese with heavy cream, vanilla bean paste or extract, orange blossom water or fiori di Sicilia, and a pinch of salt until smooth and fluffy.
Gently fold the orange cream mixture into the mascarpone mixture until well combined.
Briefly dip ladyfingers in the cooled coffee soak and arrange a layer in a serving dish.
Spread half of the cream mixture over the ladyfingers.
Add another layer of dipped ladyfingers and top with the remaining cream mixture.
Dust the top generously with unsweetened cocoa powder.
Refrigerate for at least 4 hours or overnight to set before serving.
Tips
Adding fresh orange juice and zest to the cream mixture provides a citrusy complement that enhances the rich cream and cocoa notes.
