ORANGE TIRAMISU
Several years ago I had a wonderful orange tiramisu in Munich, Germany. I have not tried this recipe yet but am hoping it comes close. The recipe does not state what size bowl to use. I will attempt to prepare in individual trifle bowls.
Provided by swissms
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 255.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 221.3, Sodium 79.5, Carbohydrate 45.2, Fiber 1.9, Sugar 35.1, Protein 7.5
TIRAMISU WITH ORANGE
Break out the mascarpone and ladyfingers! This Tiramisu with Orange can be ready for chill time in the fridge in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, place the egg yolks and sugar; mix well while cooking at low heat simmer for approximately 4 minutes. Don't let it boil. When it is done, let it cool down.
- Meanwhile, dissolve the instant coffee in hot water.
- Mix marscapone and 2 Tbsp. of coffee mixture until creamy.
- Dip ladyfingers in remaining coffee and place in glass dish. Add a layer of creamed mixture, another layer of ladyfingers, and another layer of creamed mixture, ending with a layer of ladyfingers.
- When done, spread a thin layer of whipped topping.
- Cover tiramisu with plastic wrap and refrigerate for at least 5 hours.
- Decorate with chocolate and orange zest.
Nutrition Facts : Calories 540, Fat 30 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 315 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.9722 g, Sugar 0 g, Protein 12 g
TIRAMISU
Steps:
- Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
- Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
- Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
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.
RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
TIRAMISU WITH ORANGE ZEST
From the City Times newspaper dated Dec 10, 2002. I haven't yet tried this, but I've heard a lot of praises about this one and hence went ahead and posted it.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make a zabaglione by beating the egg yolks and 150gms sugar in the top of a double boiler until ivory coloured.
- Whisk gently over simmering water until the mixture begins to thicken.
- Allow to cool.
- Take the juice and zest of an orange and cook till the zest is soft and the juice is thick.
- Mix it in the zabaglione.
- Soften gelatine in cold water.
- Add it to the zabaglione.
- Blend mascarpone cheese with the zabaglione.
- Add the cream slowly.
- Make a coffee mixture with coffee, sugar and Amaretto.
- Cool it.
- Dip the sponge fingers into the coffee mixture.
- Let it soak in the coffee syrup mixture.
- Arrange in a single layer in the bottom of a 9 inch bowl.
- Cover them with half the zabaglione.
- Repeat the layers, finishing with the zabaglione.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 901.5, Fat 32.7, SaturatedFat 17.7, Cholesterol 537.5, Sodium 200.6, Carbohydrate 144.8, Fiber 1, Sugar 130, Protein 11.9
ORANGE TIRAMISU
Get zesty with Orange Tiramisu! Our orange dream twist on the classic treat is sure to please. Use milk instead of coffee for an Orange Tiramisu variation.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Reserve 1-1/2 tsp. orange zest for garnish. Melt white chocolate as directed on package; cool slightly.
- Beat Neufchatel, sugar and melted chocolate in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup COOL WHIP and remaining orange zest.
- Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half the coffee. Cover with half the Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
- Spread dessert with remaining COOL WHIP, then sprinkle with remaining orange zest just before serving.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 17 g, Protein 3 g
CHOCOLATE AND ORANGE TIRAMISU
A citrusy twist on the Italian classic.
Provided by MrsFisher0729
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 12
Number Of Ingredients 8
Steps:
- Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
- Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
- Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
- Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.
Nutrition Facts : Calories 433 calories, Carbohydrate 25.3 g, Cholesterol 148 mg, Fat 34.5 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 19.5 g, Sodium 67.4 mg, Sugar 9.8 g
CRANBERRY-ORANGE TIRAMISU
The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely., For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160° and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside., For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight., Just before serving, dust with cocoa.
Nutrition Facts : Calories 470 calories, Fat 25g fat (13g saturated fat), Cholesterol 107mg cholesterol, Sodium 64mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
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