BLOOD ORANGE TIRAMISU

Finally Fri-yay! I really have a great weekend to look forward to – Saturday me and my best friend is going out for Mexican food and beers and I actually have the house for myself today (this never happens) so I’m going all in with my favorite movie and some great food. All in the excellent company of myself!

What are you up to this weekend?

The recipe for today is a twist on the classic tiramisu with blood orange and cointreau, great to give some freshness to a often quite heavy dessert. And just a tip – if you manage to not eat the whole thing right away, I know its a struggle, but it taste even better the day after with some strong coffee or tea.

This is what you need;
4 egg yolks
500 g mascarpone cheese
3+3 tbs cointreau
3 egg whites
0,5 cup sugar
20 savoiardi biscuits (ladyfinger biscuits)
5 blood oranges (5 juice + 3 zest + segments)
Cacao

And this is how to make it;
Start by zest 3 of the blood oranges and place them into a bowl. Then cut down the sides of all 5 oranges and segment them. Save the segments into another bowl and squeeze out the juice into a third one.

Add in the egg yolks and mascarpone into the bowl with the zest. Add in 3 tbs of cointreau and whisk it all tougher until lump free.

Whisk the egg whites until white and foamy. Add in the sugar one tbs at the time, whisking well in between until everything is incorporated and shiny.

Carefully, fold in the egg whites into the mascarpone. In the bowl with the blood orange juice, add in the remanding 3 tbs cointreau and start dipping one side of the savoiardi biscuits (just a quick dunk) and place them into the bottom of a 25 x 30 mold.

When the whole bottom of the tray is covered with biscuits, place the orange segments on top (make sure there not to wet) and them carefully pour the egg-mascarpone mixture over. Let set up into the fridge for at least 4 hours.

Lightly dust some cacao powder on top and serve.