Blood Orange Tiramisù
Tastes like the lightest cloud of fluffy fluffy citrus that only angels know (and now us). This recipe is adapted from Thaila Ho’s cookbook, Wild Sweetness. See how it’s made here.
Ingredients
2 1/4 cups mascarpone
1/3 cup heavy cream
2 tbsp Cointreau or Gran Mariner
5 eggs, separated
1 tsp vanilla extract
1/2 cup granulated sugar
48 ladyfingers
3 cups fresh squeezed blood orange juice, from about 12 blood oranges
Orange zest, for dusting
Make it!
In a stand mixer, combine mascarpone, cream, liquor, egg yolks, vanilla and sugar. Using a whisk attachment, mix on medium until soft peaks form. If you drag your finger through it, it should leave a slight trail. Do not over mix!
Move the mascarpone mixture into another bowl. Wash out the stand mixer bowl and the whisk attachment. Then whisk your egg whites until stable peaks have formed. Be very careful to not over mix.
Carefully fold the egg whites into the mascarpone mixture. Third by third.
Using a large 9x13 baking dish, coat the bottom in the mascarpone cream. Then dip each ladyfinger into the blood orange purée and line the bottom of the dish. Once the bottom is covered, spread half of the mascarpone cream. Repeat with the ladyfingers and the other half of cream.
Chill for a minimum of 8 hours, but best when chilled overnight. Top with orange zest and serve!
