Tiramisu With Orange Recipes

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 WITH ORANGE

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.

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:

• 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.

TIRAMISU WITH ORANGE ZEST

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.

ORANGE TIRAMISU

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.

CHOCOLATE AND ORANGE TIRAMISU

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.

CRANBERRY-ORANGE TIRAMISU

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.