Orange Chocolate Tiramisu
 
Prep time
Cook time
Total time
 
Serves: 8-10 Slices
Ingredients
  • Sponge Layer
  • 200g Ladyfingers (more if needed)
  • 200ml Variations Confetto Orangette (Extracted from 3-4 capsules)
  • 80ml Orange Juice
  • 2 Tablespoon Orange Liqueur
  • Orange Custard Layer
  • 6 Large Egg Yolks
  • 130g Caster Sugar
  • 100ml Orange Juice
  • Zest of one Orange
  • 200g Mascarpone - Room Temp
  • 250ml Cream
  • Dark Chocolate
Instructions
  1. First you want to start by making the coffee mixture. Extract 3-4 Variation Confetto Orangette capsules (Espresso size) making up 200ml of coffee and then stir in the orange juice and orange liqueur. Set aside to cool.
  2. Using a heat resistant bowl, add the egg yolks, orange juice and sugar. Place over a pot of shallow boiling water and beat on high with a hand-held beater for 5 minutes (don’t let the bowl touch the water below). When the mixture has lightened, thickened and increase in volume slightly, remove from the heat and beat through the mascarpone and zest of one orange.
  3. In another bowl, whip the cream until it forms soft peaks. Fold this through the orange mascarpone custard to lighten it.
  4. Now that the coffee mixture has cooled, pour small amounts into a bowl and dip both sides of the ladyfingers into the mixture. Make sure they soak up just enough coffee to give them colour, but not too much.
  5. Using a rectangle baking dish (roughly 16cm x 26cm) make a layer of coffee dipped ladyfingers on the bottom. Pour half of the orange mascarpone custard over top and then smoothen out. Grate a generous larger of dark chocolate over top and then repeat the layers once again.
  6. Cover and place in the fridge either overnight or for a minimum of 4 hours.
  7. When you're ready for an orange chocolate pick-me-up, remove from the fridge, slice and serve. Enjoy!
Recipe by Baker Gatherer at https://bakergatherer.com/orange-chocolate-tiramisu/