Tiramisu is an incredible classic Italian dessert made with creamy mascarpone cheese, eggs, sugar, ladyfingers, espresso, amaretto and cocoa powder. It’s actually my dessert Kryptonite. Today, I’m taking this traditional recipe and giving it a seasonal twist by adding some orange flavoring. I’m not only adding orange zest, but I’m also swapping out the amaretto for Cointreau (an orange liqueur) and upping the orange ante. It’s the perfect holiday treat that you can make in a KitchenAid® Nonstick 9″x9″ Square Pan or if you want to make individual portions you can always use small glass jars and simply pipe the mixture in.
Be sure before getting started that you not only have your mascarpone and eggs at room temperature, but that you’ve also made espresso with your Nespresso® by KitchenAid beforehand and allowed it to cool. The Nespresso is great for this recipe because it’s so easy to use and makes beautiful, rich espresso that adds a wonderful flavor to this dessert.
In the bowl of your KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer, whisk together the eggs and sugar until they’re light and creamy. This will take a few minutes.
Add the creamy mascarpone, orange zest and Cointreau until combined. You’ll want to look for mascarpone at your market. You won’t want to substitute cream cheese here. It’s not the same and you won’t get the same results. Remove the mixture to another bowl and set it aside.
Make sure you’ve cleaned your bowl and whisk well before whipping the egg whites into stiff peaks.
Prepare to layer. Have your KitchenAid® Nonstick 9″x9″ Square Pan, ladyfingers and cooled espresso close by. I love using this Square Pan for the tiramisu because nothing sticks to it so I don’t have to grease the pan.
Gently and quickly dip ladyfingers into espresso. You do not want to dunk them but instead just quickly dip them. Create a layer at the bottom of the pan.
Follow with a layer of half of the cream mixture and smooth it out. Follow with second layer of dipped ladyfingers and remaining cream. Smooth the mixture, cover the pan with plastic wrap and transfer it to a refrigerator to set overnight.
Just before serving, dust with a light layer of cocoa powder. You may add a little orange zest on top as well if desired.
Be sure to share your take on this orange tiramisu recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Makes 9 servings
5 eggs – room temperature, separated
5 tablespoons granulated sugar
16 ounces mascarpone cheese – room temperature
Zest from 1 orange
2 tablespoons Cointreau
32 soft lady fingers
3 cups Nespresso espresso – cooled
Dark cocoa powder for dusting
Make 3 pods of Nespresso espresso using your Nespresso® by KitchenAid. Set aside to cool.
In the bowl of your KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer, add egg yolks and sugar. Using the whisk attachment, mix for 5 minutes until eggs are creamy, fluffy and light in color.
Add mascarpone and orange zest. Continue mixing until smooth and creamy. Add Cointreau. Mix to combine. Transfer to a separate bowl and set aside.
In the bowl of your KitchenAid Stand Mixer, whip egg whites to a stiff peak. Gently fold mascarpone mixture with egg whites.
Place a bowl nearby with cooled espresso.
To assemble: Lightly dip ladyfingers into espresso. Make a layer of ladyfingers on the bottom of a KitchenAid® Nonstick 9″x9″ Square Pan. Follow with half of the cream mixture. Follow with additional layer of dipped ladyfingers and remaining cream.
Cover pan with plastic wrap and refrigerate over night. Before serving lightly dust the top with cocoa powder.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*