Tiramisu With Orange Zest

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make a zabaglione by beating the egg yolks and 150gms sugar in the top of a double boiler until ivory coloured.
  • Whisk gently over simmering water until the mixture begins to thicken.
  • Allow to cool.
  • Take the juice and zest of an orange and cook till the zest is soft and the juice is thick.
  • Mix it in the zabaglione.
  • Soften gelatine in cold water.
  • Add it to the zabaglione.
  • Blend mascarpone cheese with the zabaglione.
  • Add the cream slowly.
  • Make a coffee mixture with coffee, sugar and Amaretto.
  • Cool it.
  • Dip the sponge fingers into the coffee mixture.
  • Let it soak in the coffee syrup mixture.
  • Arrange in a single layer in the bottom of a 9 inch bowl.
  • Cover them with half the zabaglione.
  • Repeat the layers, finishing with the zabaglione.
  • Refrigerate for several hours before serving.
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