Some of you may know this already but for those who didn’t, I am a self-confessed tiramisu-obsessed lover! I just love everything about it. The bitter cocoa and coffee-soaked Savoiardi (or ladyfingers) with creamy mascarpone mixture, the flavours when combined together is just intoxicating! I collect recipes of tiramisu and even have a Pinterest board exclusively dedicated to it, aptly called Pick-Me-Up! I have a favourite recipe to use though. I bought this Le Cordon Bleau Home Collection Italian cookbook a few years ago for a dollar. Best one dollar buy ever!
Yesterday was pick-me-up craving day. For a change, I added fresh orange juice and zest to the usual tiramisu recipe I use. I made some adjustments to the amount of ingredients to make sure there is only a hint of the orange flavour in it. Tiramisu is best served hours after you have made it. I usually leave it in the refrigerator overnight to allow the flavours to develop. Imagine the torture every time I open our fridge and I would see that tray of tiramisu screaming at me saying, “pick-me-up already!”
- 3 egg yolks
- 1/2 cup caster sugar
- 250 g mascarpone
- 300 ml cream, for whipping
- 100 ml fresh orange juice
- grated zest of one large orange
- 500 ml strong coffee, cooled
- 30 pieces Savioardi
- cocoa powder, for dusting
- In a mixing bowl, beat egg yolks and sugar until sugar has dissolved and mixture turns light in colour. Beat in fresh orange juice. Add mascarpone and mix well.
- Beat the cream until stiff peaks form. Gently fold whipped cream and grated orange zest into the mascarpone mixture.
- Spread a thin layer of the mascarpone cream over the base of a square or oval dish (10 in).
- Dip the Savioardi into the coffee, soaking them well but be careful not to over soak. Arrange a layer of the Savioardi close together in the dish. Break them if needed to fit the dish. Cover with a layer of mascarpone cream. Arrange another layer of Savioardi in the opposite direction to the first layer. Cover with mascarpone cream. Smooth the top and chill for at least four hours. Overnight is best so flavours have time to blend.
- Just before serving, dust tiramisu generously with cocoa powder.