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Orange Tiramisu Recipe

Orange Tiramisu Recipe
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★★★★★

4.9 from 10 reviews

This refreshing Orange Tiramisu offers a delightful twist on the classic Italian dessert by incorporating bright citrus flavors. Layers of delicate Savoiardi biscuits soaked in a fragrant orange juice and liqueur mixture are alternated with a luscious mascarpone cream infused with fresh orange zest and juice, finished with a tangy spread of orange curd. Perfect for a light, creamy dessert with a vibrant orange aroma.

Ingredients

Scale

Mascarpone Cream

  • 375 ml thickened cream (heavy / whipping cream) (1 ½ cups)
  • 500 g mascarpone cheese (1.1 lb)
  • ⅓ cup caster sugar (superfine sugar) (66 g / 2.3 oz)
  • Zest of 1 medium orange
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract

Soaking Liquid

  • ¾ cup fresh orange juice (180 ml)
  • 1 tablespoon Cointreau or Grand Marnier liqueur (optional)

Additional Ingredients

  • 28–30 Savoiardi biscuits (ladyfingers / sponge fingers)
  • ½ cup orange curd (or marmalade)
  • Orange slices or extra orange zest for garnish

Instructions

  1. Whip the Cream: In a medium bowl, beat the thickened cream with an electric mixer until soft peaks form, ensuring it is light and airy but not overwhipped.
  2. Prepare the Mascarpone Mixture: In a separate bowl, combine the mascarpone cheese, caster sugar, vanilla extract, and 1 tablespoon of orange juice. Beat gently for about 30 seconds to blend without splitting the mascarpone. Fold in the orange zest with a spatula for fresh citrus flavor.
  3. Combine Cream and Mascarpone: Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then repeat twice more until fully incorporated while maintaining airiness.
  4. Prepare Soaking Liquid: Mix fresh orange juice and optional liqueur in a shallow bowl that fits the Savoiardi biscuits flatly for dipping.
  5. Layer the Biscuits: Quickly dip each ladyfinger into the orange soaking liquid to lightly moisten and arrange in an even layer in a 9-inch square baking dish, trimming biscuits if needed to fit closely without gaps.
  6. Add First Cream Layer: Spread half of the mascarpone cream mixture evenly over the biscuit layer using an offset spatula for smooth coverage.
  7. Spread Orange Curd: Evenly distribute the orange curd over the mascarpone cream layer to add a zesty burst of flavor.
  8. Add Second Biscuit Layer: Repeat dipping biscuits in the soaking liquid and lay a second layer over the curd. Drizzle any remaining soaking liquid over this layer to enhance moisture.
  9. Top with Remaining Cream: Pipe or spread the remaining mascarpone cream mixture over the final biscuit layer, smoothing the surface.
  10. Chill: Refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set mildly. For cleaner slicing, freeze for 45-60 minutes before serving but serve before it becomes fully firm.
  11. Garnish and Serve: Just before serving, garnish with fresh orange slice quarters or extra orange zest for visual appeal and an added citrus note.

Notes

  • Always weigh your ingredients where possible for best results, especially mascarpone and sugar.
  • Do not overbeat the mascarpone mixture to prevent splitting.
  • Quickly dip the ladyfingers into the soaking liquid to avoid them becoming soggy.
  • Chilling overnight improves the dessert’s flavor and texture.
  • If you want neat serving slices, chilling in the freezer before slicing is recommended but do not freeze completely solid.
  • Orange curd can be substituted with marmalade, but fresh curd provides a smoother texture and brighter flavor.

Nutrition

Keywords: orange tiramisu, orange dessert, no bake tiramisu, mascarpone dessert, citrus tiramisu, Italian dessert, orange curd tiramisu

Find it online: https://yumwithmia.com/orange-tiramisu-recipe/