A new Tiramisu

If you don’t already know, Tiramisu means “pick me up” and that is what this dessert does. But it has a twist and it is the flavour that will make you want to make this over and over again. It could become a “traditional” dessert in your home. One your kids will take with them when they grow older. It’s true.

Easter is coming…what a gerat way to treat family.

You will need:

  • 1 1/4 cups granulated sugar, divided
  • 3 cups heavy whipping cream
  • 2 tsp. vanilla, divided
  • 8 tangerines or small oranges
  • grated zest of 1 lemon
  • 475 g (1 container) Mascarpone cheese
  • 2 tsp. cornstarch
  • 3 pkgs. giant lady fingers
  • fresh mint sprigs

In a medium saucepan combine 1 cup of the sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar has dissolved. Increase to high and boil, without stirring, until it turns a deep caramel colour, BE CAREFUL IT DOESN’T BURN. Remove from heat and begin whisking in 3/4 cup of the cream until well blended and let cool.

Grate the tangerines to make 1 1/2 tsp. zest. Put aside. Squeeze juice from 3 of the tangerines and put it aside. The other 5 tangerines, peel and remove the pith and now cut out the segments between the membranes. Strain juice from the tangerines and add to the reserved juice. Set segments and juice aside. (Lots of asides eh?).

Stir 1 cup of the caramel sauce and both zests into the mascarpone cheese. In a chilled bowl whip remaining cream to soft peaks. Beat remaining sugar, vanilla and cornstarch until firm peaks form.

Layer one half of the lady fingers in a beautiful glass bowl. Drizzle half of the reserved juice ( You can also sprinkle with Grand Marnier). Spread with half of the cheese mixture, top with one third of the tangerine segments then spread with half of the whipped cream. Repeat these layers ending with whipped cream. Cover and refrigerate for at least 4 hours but no longer than 1 day.

Cover and refrigerate the remaining caramel sauce and orange segments separately. Just before serving, arrange the tangerine segments on top of the tiramisu and drizzle with the caramel sauce. Garnish with a few mint leaves. Voila! Now you can say “damn I can do this”.

Tip: If you don’t have the mascarpone cheese, you can beat 12 oz. of softened cream cheese in an electric mixer until really light and fluffy. Beat in 1/2 cup of sour cream.  Done.


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