Tiramisu with Orange
Ingredients
- 2 egg whites
- 3 egg yolks
- 50 gr. (2 oz.) caster sugar
- 1 x 250 gr. (9 oz.) tub
- Mascarpone cheese
- 1 or 2 tsp. finely grated orange rind
- 24 boudoir biscuits (sponge fingers)
- 150 ml (¼ pt.) strong coffee
- (2 tbsp. instant coffee dissolved
- in hot water)
- 50 gr. (2 oz.) dark chocolate,
- chopped
- 1 level tbsp. cocoa powder
- 1 tbsp. orange rind strips
- (a parer is great for this)
- Can be made in a bowl or individual sundae dishes. The spare egg white may be frozen for use at a later date.
- If using a large bowl leave the biscuits whole and layer as in individual dishes, using ½ the biscuits for the first layer and the remainder for the second layer.
Method
Whisk the egg whites until they form soft peaks. Leave to one side.
Place the egg yolks and sugar in a medium-sized bowl over a pan of simmering water (making sure the water does not touch the bowl). Beat at full speed for about 3 or 4 minutes until the mixture forms a light, pale mousse.
Place the Mascarpone cheese in a large bowl and soften it with a spatula. Gradually beat in the egg yolk mixture, making sure it is smooth before adding more. Stir in the grated orange rind. Finally, stir in the whisked egg whites very gently.
Next, break the biscuits in half, then pour the coffee into a shallow dish and dip the sponge fingers in and out of it. They will absorb the liquid very quickly.
Now layer the desserts by putting 4 of the soaked sponge halves into each glass, followed by a heaped tablespoon of the Mascarpone mixture and a layer of chopped chocolate. Repeat the whole process, putting 4 more halves in next, followed by the Mascarpone and finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Sprinkle over the pared strips of orange rind.
Cover the glasses with clingfilm and chill in the refrigerator for an hour or more and serve cold.
* 1 or 2 tbsp. Grand Marnier may be added to the coffee, for a slightly alcoholic tinge.
