Instructions

Step 1

Combine mascarpone and 1 cup of the cream in a mixing bowl. Beat with an electric mixer until fluffy. Slowly beat in sugar. Add juice of 1 orange, reserving peel for garnish, and 1 tbsp. of the Cointreau. Beat until thick.

Step 2

Stir remaining 1 1⁄2 cups cream and 4 tbsp. Cointreau together in another mixing bowl.

Step 3

To assemble, dip 20 of the savoiardi into cream–Cointreau mixture and arrange in a single layer like the spokes of a wheel on a serving plate. Top with 1⁄3 of the mascarpone mixture. Dip remaining savoiardi and alternate with 2 more layers of mascarpone mixture. Decrease the number of savoiardi forming each layer to make a dome-shaped cake; finish with mascarpone mixture on top.

Step 4

Cover loosely with plastic wrap and refrigerate at least 3 hours. Slice remaining orange into thin rounds and arrange around edge of plate. Sprinkle tiramisù with grated zest of reserved orange peel and serve chilled.

Stir remaining 1 1⁄2 cups cream and 4 tbsp. Cointreau together in another mixing bowl.

Recipes

Orange Tiramisù

Name: Orange Tiramisù
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 lb. mascarpone; 2 1 ⁄ 2 cups heavy cream; 4 Tbsp. sugar; 2 oranges (blood oranges, if available); 5 Tbsp. Cointreau; 1 package savoiardi, about 40 cookies

Serves
serves 8

SAVEUR EDITORS

(Tiramisu con l'Arancia)
For this unique and delicious tiramisu, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.

Ingredients

1 lb. mascarpone
2 ¹⁄₂ cups heavy cream
4 Tbsp. sugar
2 oranges (blood oranges, if available)
5 Tbsp. Cointreau
1 package savoiardi, about 40 cookies

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Instructions

Step 1

Step 2

Stir remaining 1 1⁄2 cups cream and 4 tbsp. Cointreau together in another mixing bowl.

Step 3

Step 4

Combine mascarpone and 1 cup of the cream in a mixing bowl. Beat with an electric mixer until fluffy. Slowly beat in sugar. Add juice of 1 orange, reserving peel for garnish, and 1 tbsp. of the Cointreau. Beat until thick.
Stir remaining 1 1⁄2 cups cream and 4 tbsp. Cointreau together in another mixing bowl.
To assemble, dip 20 of the savoiardi into cream–Cointreau mixture and arrange in a single layer like the spokes of a wheel on a serving plate. Top with 1⁄3 of the mascarpone mixture. Dip remaining savoiardi and alternate with 2 more layers of mascarpone mixture. Decrease the number of savoiardi forming each layer to make a dome-shaped cake; finish with mascarpone mixture on top.
Cover loosely with plastic wrap and refrigerate at least 3 hours. Slice remaining orange into thin rounds and arrange around edge of plate. Sprinkle tiramisù with grated zest of reserved orange peel and serve chilled.