Tiramisu With Orange Zest

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.