Blood oranges are in season! I have recently discovered the magical powers of the blood orange. The magic you say? Yeah magic, because they make everything taste so fresh and liven up any grey winter day and trust me we get our fair share in Berlin.
Juicy, delicious, and beautiful in colour, blood oranges have recently found themselves adding their fresh flavour in a chicken marinade, in roasted veggies, as a salad dressing, sliced into yoghurt, as a snack, and most significantly in tiramisu.
A zesty tiramisu
Typically, I find tiramisu extremely rich and feel there needs to be something to cut through the creaminess of mascarpone and whip cream. As I stood there mixing the filling, a blood orange caught my eye and well, the rest is history.
All it took was a little zest and the tiramisu transformed into a delightfully creamy and fresh dessert. And not trying to toot my own horn, but I got lots of praise.
Blood Orange Tiramisu is a quick dessert to whip up and there is no baking or cooking involved. It is also a perfect make-ahead dessert because it does taste better the next day. As my cousin, the one who requested tiramisu in the first place, said: “the flavours get to know each other better”.
Oh and if you can’t find blood oranges, any old orange will do!Print
Fresh and creamy this tiramisu with a zesty twist is a great make ahead dessert.
- 1 egg yolk
- 1/2 cup sugar
- Zest of one blood orange (medium sized)
- 200g cream cheese
- 250g mascarpone cheese
- 200g of whip cream
- 1 1/2 cup strong brewed coffee cold
- 2 packs of ladyfingers (24 biscuits)
- 100g baking chocolate – to garnish
- 1 18cmx27cm glass pan or 8–12 small glasses
- Microplane or zester
- Whip the egg yolk and sugar until it turns a light yellow. Add zest, cream cheese, and mascarpone combine until smooth.
- In a separate bowl whip the cream until stiff. You want to have firm peaks when you lift out a spoon.
- Add half of the whipped cream to the cheese mixture and gently fold it in.
- To assemble the tiramisu quickly dip the ladyfingers in the coffee, you do not want them to be soaked all the way through. The best way is to dip one side in for about three seconds and repeat on the other side. Leaving a crunch in the middle is nice.
- Create one layer of ladyfingers and then evenly spread half of the cheese filling over top. Add another layer of coffee-dipped ladyfingers. Spread the rest of the cheese filling evenly over the ladyfingers. Top it all off with the remaining whipped cream and grated chocolate.
- Optional grate a little orange zest on top for a hint of colour.
- Cover with plastic wrap and refrigerate until you are ready to serve.
- Category: Dessert
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!