Creamsicle Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 35 minutes
Cook time: 0 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
The most nostalgic flavor of my youth takes center stage in this juicy twist on tiramisu. Orange flavor pairs so beautifully with the creamy flavors of tiramisu, creating a delicious make-ahead dessert that is served cold from the refrigerator. To give it a boost of color, top it with freshly grated orange zest.
INGREDIENTS
Mascarpone Filling
99 g / ½ cup granulated sugar
27 g / 2 tablespoons light brown sugar
zest of 1 large orange
588 g / 2 ½ cups cold heavy cream
10 g / 2 teaspoons vanilla bean paste or vanilla extract
2 g / ½ teaspoon fine sea salt
454 g / 16 ounces mascarpone cheese, at room temperature
Soaking Mixture
345 g / 1 ¾ cups orange juice
173 g / ¾ cup half and half
5 g / 1 teaspoon vanilla bean paste or vanilla extract
Assembly and Finishing
48 ladyfingers (homemade or store bought)
orange zest, as needed for finishing
Bake This Recipe with Me:
METHOD
1. In a small bowl, mix the sugar, brown sugar, and orange zest together with your fingertips until well combined.
2. Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar mixture, vanilla, and fine sea salt to medium peaks.
3. Add the mascarpone cheese and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.
4. Make the soaking mixture: in a shallow bowl, whisk the orange juice, half and half, and vanilla together to combine. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
5. Assemble the dessert: working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
6. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
7. Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
8. Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula)
9. Grate orange zest generously over the surface, and refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
