Tiramisu with orange

Preparation: 30 minutes    
Cooking: 10 minutes  
Chilling time: 7 hours  
Total time: 7 hours  35 minutes  
Servings: 12

This is the best tiramisu recipe I have ever tasted. The ladyfingers are dipped in coffee and layered with a creamy mascarpone mixture. A dusting of cocoa powder finishes off this amazing dessert!

Ingredients:

• 4 large eggs, separated, at room temperature
• 3/4 cup sugar
• 450 g mascarpone, at room temperature
• zest of 1 orange (about 1 1/2 tbsp)
• 4 tbsp orange liqueur
• 1/4 tsp coarse salt
• 6 oranges, juiced (2 cups)
• 40 savoiardi biscuits
• 1/3 cup unsweetened cocoa powder
• 480 ml cold espresso

Preparation:

1. In a bowl, beat the egg yolks and sugar with a mixer until white and thick, for 3-6 minutes.
2. Add the mascarpone and beat.
3. Continue by adding the zest and 2 tablespoons of liqueur.
4. Beat again.
5. Transfer the mixture to a bowl.
6. Place the egg whites in a bowl, add the salt, and beat until stiff peaks form, for 4-5 minutes.
7. Add half of the egg white mixture to the egg yolk mixture and stir to combine.
8. Add the rest of the egg white mixture and combine.
9. In a tall glass, mix the juice and the rest of the liqueur. 
10. Quickly dip 20 cookies into the juice and liqueur mixture, making sure they are completely covered.
11. Spread them out in a single layer on a baking sheet.
12. Dip the savoiardi biscuits into the coffee mixture, one at a time, and arrange half of them in a single layer in a baking pan.
13. Spread half of the mascarpone mixture over the biscuits and smooth it out.
14. Sift half of the cocoa powder over the top.
15. Continue by dipping the remaining 20 biscuits in the juice and spread them over the mascarpone mixture.
16. Spread the remaining mascarpone over the biscuits and sift the cocoa powder over again.
17. Cover well with plastic wrap and refrigerate for at least 5 hours or overnight.

Tips & Notes:

• Quick dip: Dip the savoyards one or two at a time. A quick dip on each side is enough. You can also use a brush to coat the savoyards with the coffee mixture.
• Do not soak the fingers too much, as the layers will become soggy and will not hold together.
• Double boiler: When beating the egg yolks and sugar over the double boiler, make sure the bowl does not touch the water below.
• Allow the yolk mixture to cool until it is slightly warm, using the whisk to help disperse the heat. This will cool the mixture more quickly.
• Use very cold whipping cream - whip the cream slowly for about 10 minutes and the cream will be more stable and hold its shape.
• Do not overmix the cream – When folding the cream into the mascarpone sabayon mixture, do not overmix, as it can become grainy.
• Allow the tiramisu to chill for at least 6 hours or overnight before slicing to allow time for it to set completely.
• Tiramisu can be made in advance – it keeps well and can be made up to two days ahead.
• Tiramisu will keep in the refrigerator for up to 6 days.