Best Tiramisu A Lorange Recipes

TIRAMISU A L'ORANGE

Steps:

• In a shallow bowl, stir espresso powder into 1/3 cup warm water until dissolved. Stir in orange liqueur. Dip ladyfingers into espresso mixture and line the sides of 4 parfait or wine glasses; set aside.
• In a large bowl, whisk together pudding mix, milk, and orange extract for 2 minutes. Divide pudding mixture among the lady finger-lined glasses. Let sit for 5 minutes.
• Dust tops with cocoa powder and serve.

ORANGE TIRAMISU

Steps:

• Prepare oranges: Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.
• Orange juice: When finished, press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
• Blend: Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.
• Make the syrup: Pour the 10 tablespoons of collected orange juice into a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, often stirring to dissolve the sugar. When it starts to boil, immediately remove it from the heat and let it cool. You should have a thin syrup.
• Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.
• Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).
• Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup into the bowl containing the pureed oranges.
• Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.
• Refrigerate: Cover the dish with plastic foil and refrigerate overnight.
• Top: Just before serving, spread the pureed oranges on top of the tiramisu.

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

ORANGE TIRAMISU

Steps:

• Mix the orange juice and liqueur. Arrange sponge fingers in the bottom of the serving bowl. Pour over the orange/liqueur juice then cover with the amaretti biscuits and orange segments.
• Beat together the egg YOLKS, mascarpone cheese and sugar. In another bowl whisk the egg whites until stiff and fold into the mascarpone mixture using a metal spoon. Spread this mixture over the top of the amaretti biscuits and decorate with the toasted almonds.
• Chill slightly before serving.