Blood Orange Tiramisu

Blood Orange TiramisuYou’ll love our fresh take on an old classic. Complex citrus notes, mascarpone cheese, coffee liqueur, and cinnamon make an irresistible Blood Orange Tiramisu!

Blood Orange Tiramisu
Makes 4 servings
  • 2 large egg yolks
  • ⅓ cup sugar
  • ½ cup mascarpone cheese, softened
  • ⅔ cup heavy whipping cream
  • 1 teaspoon coffee liqueur
  • 1 teaspoon blood orange zest
  • ⅔ cup strong-brewed coffee
  • ⅓ cup fresh blood orange juice
  • 12 ladyfingers*
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • Garnish: chocolate curls, blood orange zest
  1. In the top of a double boiler, whisk together egg yolks and sugar. Cook over simmering water for 8 minutes, stirring constantly. Remove from heat, and transfer to a large bowl. With a mixer at medium speed, beat yolk mixture until thick and lemon-colored. Add mascarpone, and beat until combined.
  2. In a medium bowl, using clean beaters, beat cream, coffee liqueur, and zest with a mixer at medium speed until stiff peaks form. Gently fold whipped cream into yolk mixture until combined.
  3. In a small bowl, combine coffee and orange juice. Dip ladyfingers in coffee mixture.
  4. In 4 (8-ounce) serving bowls or ramekins, layer 1½ ladyfingers in bottom of each dish (some pieces may have to be broken to fit). Top each with ¼ cup cream mixture. Repeat layers with remaining 6 ladyfingers and 1 cup cream mixture. Refrigerate for at least 4 hours or overnight.
  5. In a small bowl, combine cocoa and cinnamon. Dust top of tiramisu with cocoa mixture before serving. Garnish with chocolate curls and zest, if desired.
*We used Alessi Biscotti Savoiardi.

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