I adore tiramisu. The creamy layers are something straight out of a dream, light and airy and yet rich and decadent at the same time.
The main problem with tiramisu is the espresso. While delicious, caffeine and I aren’t so buddy-buddy, and even a few bites after dinner will ensure a sleepless night.
If you’re a caffeine wimp like I am, or maybe just don’t much like the bitter flavor of espresso, here’s your chance to enjoy tiramisu. I’ve replaced the coffee with a bright mixture of orange juice and orange marmalade, complimented with Grand Marnier liqueur and fresh orange zest folded into the filling.
It’s a festive take on an Italian classic. I mean, talk about a perfect holiday dessert!
The orange flavor is subtle, I’ll give you that. It doesn’t scream orange, rather, it whispers sweet nothings as it slides down your tongue. This tiramisu is what dreams are made of, or, more aptly, this tiramisu is basically made of dreams, with a hint of orange essence, a dusting of cocoa, and a cloud-like mascarpone filling, so light that you’ll wonder if you’re actually awake (reality check: you are, so eat up!)
Tiramisu is one of the easier desserts to prepare, it just seems more complicated than it really is (I promise!) There’s no baking, no boiling, no complicated chocolate or sugarwork. Honestly, if you’ve ever played with Lincoln Logs, you can make tiramisu.
When I’ve made it before, I made it more complicated than it needs to be because I was trying to make it without raw eggs (I was working on a cookie dough tiramisu for the Cookie Dough Lover’s Cookbook, and since the focus of the book is eliminating the raw eggs from the cookie dough, I thought putting that eggless dough in a dessert full of raw eggs seemed contradictory).
In reality though, I’ve nothing against raw eggs. I just recommend buying quality, local eggs from a trusted source, or, if you prefer, pasteurized whole eggs if you can find them. Then there is little to no worry of anyone getting sick from your dessert.
The easiest way to make this recipe is in a 13-by-9-inch baking pan.
But since I like to make things complicated, I assembled them in individual glasses that would really showcase the gorgeous layers. If you’d like to do the same, here’s a tip: use a round cookie cutter the same size as your glass or ramekin. Line up 2 or 3 ladyfingers together and use the cookie cutter to cut them to the exact size and shape you need, then dip and place in the bottom of your glass. It’s much easier than trying to cut and shave off the ends of the cookies to perfectly match the edges of a round glass.
I used this amazing Calabrian Citrus Marmalade from DeLallo Foods, which is made from a tart mix of oranges, clementines, and lemons. It’s seriously the best marmalade I’ve ever had.
In fact, when we were in Pittsburg visiting the original DeLallo store, they had a sampling table out with their Savoiardi ladyfinger cookies and this marmalade, and that’s what ultimately sparked the idea for this recipe.
Inspiration. It’s a mysterious thing, but when it strikes it consumes my every waking thought. Yes, I’ve been thinking about this tiramisu since September, and I’m so excited to finally have a chance to share it with you today. Because it’s that good.
*If you are uncomfortable consuming raw/undercooked eggs, we recommend purchasing pasteurized whole eggs for this recipe.
Adapted from DeLallo.
All images and text ©Lindsay Landis / Love & Olive OilLet us know what you think!
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