Blood Orange & Raspberry Tiramisu
This easy tiramisu recipe is has a bright, fruity profile that's perfect for a no-bake summer dessert! Soaked in a mixture of blood orange juice and Grand Marnier, the ladyfingers provide the perfect structure under layers of creamy mascarpone and macerated raspberries.
Servings: 10 people
Equipment
- 1 2 quart baking dish (9-inch springform or round cake pan or an 8-inch dish)
Ingredients
For the macerated raspberry topping
- 1 cup fresh raspberries 123g
- 1 tbsp granulated sugar 13g
- 1 tsp orange zest (about 1/2 orange)
For the cream
- 4 large egg yolks 56g
- 1/2 cup granulated sugar, divided 99g
- 3/4 cup heavy cream 170g
- 1 cup mascarpone, cold (straight from the fridge) 227g
For assembly
- 1.5 cups blood orange juice, fresh or bottled 340g
- 2 tbsp Grand Marnier 28g
- 24 ladyfingers
- 1/4 cup chopped pistachios (I used roasted and salted) 30g
- Candied orange slices (optional)
Instructions
For the macerated raspberry topping
- Place the raspberries, 1 tbsp of sugar and orange zest in a small bowl. Toss lightly and set aside.
For the cream
- Using an electric mixer fitted with a paddle or whisk attachment, whip the egg yolks and 1/4 cup sugar on mediumspeed until very pale yellow and about tripled in volume (3-4 minutes). Transfer mixture to a large bowl and set aside.
- Wipe out the bowl used to whip the yolks and add the cream and remaining 1/4 cup sugar. Whip on medium speed until soft-medium peaks form (about 3-4 minutes). Add mascarpone and continue to whip on medium until you have a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the egg yolk mixture until combined.
To assemble
- Combine the blood orange juice and Grand Marnier in a shallow bowl and set aside.
- Working one at a time, dunk each ladyfinger into the juice mixture for 2-3 seconds per side (don't keep them in too long or they'll get soggy and fall apart). Place them rounded side up at the bottom of the baking dish in an even layer. Repeat, using half the ladyfingers, until the bottom is covered (break any ladyfingers in half as needed to fill in obvious gaps).
- Spread half the mascarpone mixture evenly onto the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture.
- Mash the raspberry mixture with a fork until you have no chunks. Drip the raspberries on top of the mascarpone layer, then swirl the surface using a toothpick.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours, but ideally 24 hours. Just before serving, top with candied orange slices (if using) and chopped pistachios.
Video
Notes
I used Natalie's brand of blood orange juice and candied orange slices from Trader Joe's.
Big thank you to Olivia for letting me reprint her original recipe!