4/26/2018
Blood Orange Tiramisu
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
4 large eggs, separated, at room temperature
3/4 cup (150g) granulated sugar
455g mascarpone cheese, at room temperature
zest of 1 blood orange (about 1 1/2 T)
4 T (60mL) Grand Marnier
1/4 t kosher salt
6 blood oranges, juiced (about 2 cups/480mL)
40 ladyfinger cookies
1/3 cup (30g) unsweetened dark cocoa powder
chocolate shaving(optional)
>how to make<
*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium high speed until the mixture is light and starts to chicken, 3 to 6 minutes.
*Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated.
*Add the zest and 2 T of the grand Marnier and beat until just combined.
*Transfer the mixture to a large bowl and clean and dry the mixer bowl.
*Place the egg whites in the clean bowl and fit the mixer with the whisk attachment.
*Sprinkle the salt over the egg whites and beat on medium high speed until soft peaks form, 4 to 5 minutes.
*Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
*Stir together the blood orange juice and the remaining 2 T Grand Marnier in a wide mouthed shallow bowl.
*Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (second or two on each side). then arrange the ladyfingers to cover the bottom of a 9" X 13" pan in a single layer.
*Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer.
*Sift half of the cocoa powder over the mascarpone mixture.
*Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer.
*Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer.
*Sift the remaining cocoa powder over the top.
*Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight.
*Sprinkle with a few chocolate shavings, if desired, slice, and serve.
-serves 16 to 20-
Note: I found this recipe in "Baked Occasions".
Labels: Blood Orange recipe, Blood Orange Tiramisu recipe, Tiramisu recipe
