Amazing orange tiramisu, the fruitier, tangier version of the famous Italian dessert. An easy to make orange mascarpone dessert that everybody will love.
ORANGE MASCARPONE DESSERT
Sunshine on a plate! This tiramisu with oranges and mascarpone is one of the best desserts I have ever made.
Tiramisu is my favorite dessert, the only dessert (except ice cream) I have ever ordered in a restaurant (repeatedly), the only dessert I make on a regular basis, at least once every 3 or 4 months, and that’s a lot!
And, of course, there are all the versions of a tiramisu I make often as well. This orange tiramisu, which is perfect in winter, the strawberry tiramisu in spring or the apple tiramisu in autumn. No summer tiramisu, I see… I have to find one for the summer as well…
Why you will love the orange tiramisu?
Unlike the Italian classic, this citrus fruit version of tiramisu is light, fresh and very flavorful.
Again, not that I have anything against the classic, as mentioned above a typical tiramisu is my favorite dessert in the world! But I like the change and this lively tiramisu is worth it anytime.
The mascarpone orange dessert is incredibly creamy, just like a tiramisu should be.
You will also love those soaked and super sweet ladyfingers bedded in the mascarpone, yogurt and cream mixture and, most of all, you will love those sweet and tangy orange slices and the orange sauce on top of the dessert.
- Juicy and preferably larger oranges.
- You will need to remove the white pit and you will be able to do that just a little bit quicker if the oranges are larger.
- Mascarpone is the classic ingredient used for tiramisu.
- For an Italian tiramisu, you will need mascarpone and mascarpone only. And eggs.
- For this type of tiramisu of fruity tiramisu, you will also need some cream cheese, yogurt, and heavy cream.
- And you will not need any raw eggs, which I know many people will be happy to hear about.
- Mascarpone is the dairy product containing the most fat. By replacing some of it with other milk products, you will be able to reduce the calories in this dessert.
- But don’t think that that will make the orange tiramisu a healthy dessert, you might reduce the calorie number, but the dessert is still a calorie bomb.
- For an absolutely perfect tiramisu, you could make your own ladyfingers, it is not particularly difficult.
- However, I rarely bother with that, I find bought ladyfingers delicious and very convenient.
HOW TO MAKE ORANGE TIRAMISU?
The orange tiramisu has to be made well in advance, as it will need time to rest and set in the fridge.
I always make it the day before I want to serve it and keep it in the fridge until the next day.
Separate the orange segments:
- This is the only part of the recipe that will take some time and dedication.
- Top and tail the oranges and peel them with a knife, removing all the white pith.
- Using a small, sharp knife cut in between the orange segments to separate them from the orange skins.
- Do this over a bowl and make sure to collect all the running juices.
- When finished, press all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons to make the orange syrup.
- Weigh and puree about 200 g/7 oz of the orange segments, you will need them for the upper layer of the tiramisu.
- Keep the remaining whole orange segments for layering the tiramisu.
Syrup for soaking the ladyfingers:
- Place the 10 tablespoons collected orange juice in a small pan.
- Add the sugar and the lemon juice and bring to a boil, stirring often to dissolve the sugar.
- Immediately, remove from the heat, the syrup should be thin and not thicken.
- Mix the mascarpone, yogurt, and sugar. Beat the heavy/double cream until stiff and fold it into the mixture.
Layer the orange tiramisu:
- You will need a casserole dish of about 30 x 20 cm/ 12 x 7 inches, a little more or less is fine.
- Spread about half of the mascarpone-yogurt mixture into the dish.
- Arrange the ladyfingers on top.
- Pour some of the syrup on them (using a tablespoon) until they are slightly soaked. You might not need to add all the syrup.
- Reserve the remaining syrup for making the top orange layer.
- Arrange the leftover orange segments (those you haven’t pureed) on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.
- Cover the dish with plastic foil and refrigerate for several hours or better overnight.
- Only top with the orange sauce just before serving.
- Mix the pureed orange segments with the leftover orange syrup.
MORE MASCARPONE DESSERTS?
POLISH MERINGUE CAKE – Glorious and decadent Polish meringue cake – Tort bezowy – with mascarpone and rose water filling.
STRAWBERRY MASCARPONE DESSERT – A luscious mascarpone dessert with strawberries, cream, and white chocolate.
NO BAKE BLUEBERRY LEMON CURD CHEESECAKE – Creamy and soft, no-bake, lemon curd cheesecake marbled with blueberry pie filling:
SCHOKO BONS TORTE – A festive hazelnut cake with a decadent mascarpone-condensed milk filling and a chocolate-Schoko Bons topping.
- 500 g/ 1.1 lbs oranges
- 85 g sugar/ 3 oz/ scant ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon sugar for the orange puree
- 225 g/ 8 oz/ 1 cup mascarpone
- 225 g/ 8 oz/ 1 cup cream cheese
- 350 g/ 12.3 oz/ scant 1 ½ cup Greek yogurt
- 60 g/ 2.1 oz/ 1/3 cup granulated sugar
- 250 g/ 8.8 oz/ 1 cup heavy/double cream
- 100 g/ 3.5 oz ladyfingers
Prepare the oranges:
- Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.
- When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
- Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.
- To make the syrup pour the 10 tablespoons of collected orange juice into a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, stirring often to dissolve the sugar. When it starts to boil, immediately remove it from the heat and let it cool. You should have a thin syrup.
- Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.
- Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).
- Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup into the bowl containing the pureed oranges.
- Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.
- Cover the dish with plastic foil and refrigerate overnight.
- Just before serving spread the pureed oranges on top of the tiramisu.
Nutrition Information:Yield: 8 Serving Size: 1/8 of the dish
Amount Per Serving: Calories: 506Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 132mgSodium: 255mgCarbohydrates: 40gFiber: 2gSugar: 29gProtein: 10g
Nutrition information isn’t always accurate.