Blood Orange Tiramisu
 
Makes 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
*We used Alessi Biscotti Savoiardi.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/blood-orange-tiramisu-recipe/