Orange Curd Tiramisu

Why You’ll Love This Recipe

I love this Orange Curd Tiramisu because it combines the creamy texture I expect from tiramisu with the fresh flavor of oranges. The orange curd gives every spoonful a sweet, tangy contrast that balances the richness of the mascarpone.

I also appreciate that this is a make-ahead dessert. I can assemble everything the day before serving and leave it in the refrigerator overnight. In fact, I find the tiramisu tastes even better after resting because the ladyfingers soften and the flavors have time to blend.

I can serve it for holidays, dinner parties, birthdays, or whenever I want a refreshing alternative to traditional tiramisu.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Orange Curd

• 3 large egg yolks
• 1 large egg
• 1/2 cup granulated sugar
• 1 tablespoon finely grated orange zest
• 1/2 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• Pinch of salt

For the Mascarpone Cream

• 16 ounces mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

For the Coffee Mixture

• 1 1/4 cups strong brewed coffee or espresso, cooled
• 1 tablespoon granulated sugar, optional
• 1 tablespoon orange liqueur, optional

For Assembly

• 24 to 30 ladyfinger cookies
• Prepared orange curd
• Prepared mascarpone cream
• Fresh orange zest, for decorating
• Unsweetened cocoa powder, optional
• Dark chocolate shavings, optional
• Thin orange slices, optional

Directions

1. Make the Orange Curd

I place the egg yolks, whole egg, sugar, orange zest, orange juice, lemon juice, and salt in a heatproof bowl. I whisk everything until smooth.

I place the bowl over a saucepan containing gently simmering water, making sure the bottom of the bowl doesn’t touch the water. I cook the mixture while whisking frequently until it thickens enough to coat the back of a spoon.

2. Add the Butter

I remove the orange mixture from the heat and gradually whisk in the butter until it has completely melted and the curd looks smooth and glossy.

For an especially silky curd, I like to press it through a fine-mesh strainer. I cover the surface and refrigerate it until completely cold.

3. Prepare the Coffee

I brew strong coffee or espresso and pour it into a shallow dish. If I want it slightly sweeter, I stir in the sugar while the coffee is still warm.

I let the coffee cool completely before assembling the tiramisu. For an adult version, I can stir in orange liqueur once the coffee has cooled.

4. Make the Mascarpone Cream

I pour the cold heavy cream into a mixing bowl and whip it until soft peaks begin to form. I add the powdered sugar and continue whipping until I have medium peaks.

In another bowl, I gently mix the mascarpone with the vanilla and orange zest until smooth. I avoid beating mascarpone excessively because it can become loose or grainy.

5. Combine the Cream and Mascarpone

I gently fold the whipped cream into the mascarpone in several additions. I continue folding just until everything is combined and the mixture is light and creamy.

6. Dip the Ladyfingers

I quickly dip each ladyfinger into the cooled coffee. I only leave each cookie in the liquid for a second or two because ladyfingers absorb moisture very quickly.

I want them flavored and softened without becoming completely saturated or falling apart.

7. Assemble the First Layer

I arrange a single layer of coffee-dipped ladyfingers across the bottom of an approximately 8-inch square serving dish.

I spread half of the mascarpone mixture over the ladyfingers, followed by a layer of orange curd. I gently spread the curd so I don’t disturb the mascarpone underneath.

8. Add the Second Layer

I add another layer of dipped ladyfingers and cover them with the remaining mascarpone cream.

I spoon the remaining orange curd over the top. I can spread it into an even layer or gently swirl it through the mascarpone for a decorative finish.

9. Chill the Tiramisu

I cover the dish and refrigerate the tiramisu for at least 6 hours. Whenever possible, I leave it overnight.

This chilling time is important because it allows the ladyfingers to soften and gives the mascarpone layers enough time to become firm.

10. Decorate and Serve

Just before serving, I decorate the tiramisu with fresh orange zest. I sometimes add dark chocolate shavings because I love the combination of orange and chocolate.

If I want a more traditional tiramisu appearance, I lightly dust part of the surface with unsweetened cocoa powder.

Servings and Timing

I usually prepare this Orange Curd Tiramisu in an 8-inch square dish, which gives me approximately 9 generous portions or up to 12 smaller servings.

• Prep time: 35 minutes
• Cooking time: 10–15 minutes
• Chilling time: at least 6 hours
• Total time: about 7 hours
• Servings: 9–12

I prefer making the tiramisu the evening before I need it. This gives the dessert plenty of time to set and means I don’t have to worry about preparing it just before serving.

Variations

Orange Chocolate Tiramisu

I scatter finely grated dark chocolate between the layers and finish the top with chocolate curls. I find the slight bitterness of dark chocolate works particularly well with sweet orange curd.

Alcohol-Free Orange Tiramisu

I simply leave out the orange liqueur. The orange curd and fresh zest provide plenty of citrus flavor without alcohol.

Orange Liqueur Tiramisu

When I want a stronger orange flavor, I add a little orange liqueur to the coffee mixture. I use it sparingly so it enhances rather than dominates the mascarpone and coffee.

Lemon and Orange Tiramisu

I replace part of the orange juice and zest in the curd with fresh lemon. I like this variation when I want a sharper, more tangy citrus flavor.

Individual Orange Curd Tiramisu

Instead of assembling one large dish, I layer pieces of soaked ladyfinger, mascarpone cream, and orange curd in individual glasses. I find this presentation particularly useful for dinner parties because I can serve each portion without cutting or scooping from a larger dish.

Storage/Reheating

I keep Orange Curd Tiramisu covered in the refrigerator and enjoy it within about 3 days. Because the dessert contains mascarpone, whipped cream, and eggs, I don’t leave it sitting at room temperature for extended periods.

I don’t reheat tiramisu. I serve it directly from the refrigerator or let an individual portion sit for about 5 to 10 minutes before eating if I prefer a slightly softer texture.

I generally prefer not to freeze this tiramisu because freezing and thawing can affect the texture of the mascarpone cream and orange curd. For the best creamy consistency, I make only as much as I expect to serve within a few days.

FAQs

Can I make Orange Curd Tiramisu ahead of time?

I recommend making it ahead whenever possible. I like to assemble the tiramisu the night before serving and refrigerate it overnight. The resting time allows the ladyfingers to soften and helps all the flavors come together.

Can I make Orange Curd Tiramisu without alcohol?

Yes. I simply omit the orange liqueur from the coffee mixture. I still get plenty of orange flavor from the homemade curd and fresh orange zest, so I don’t find the alcohol necessary.

Why is my tiramisu too soggy?

I usually find that overly soaked ladyfingers are the cause. I dip each ladyfinger very quickly into the coffee rather than allowing it to sit in the liquid. The cookies continue absorbing moisture from the surrounding cream as the tiramisu chills.

Can I use store-bought orange curd?

I can use good-quality prepared orange curd when I want to save time. I prefer homemade curd because I can control the sweetness and citrus intensity, but store-bought curd makes the dessert much quicker to assemble.

Can I make Orange Curd Tiramisu without coffee?

Yes. When I want the orange flavor to be the main focus, I replace the coffee with cooled orange syrup or a mixture of fresh orange juice and simple syrup. I dip the ladyfingers very briefly because they can become soggy quickly.

Conclusion

Orange Curd Tiramisu is one of my favorite ways to give a familiar Italian-inspired dessert a fresh citrus twist. I love the contrast between the tangy orange curd, rich mascarpone cream, coffee-soaked ladyfingers, and fragrant orange zest.

Orange Curd Tiramisu

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A bright citrus twist on classic tiramisu with coffee-soaked ladyfingers, silky mascarpone cream, and vibrant homemade orange curd. After chilling, the layers become luxuriously soft and creamy with a balanced combination of coffee, orange, and rich mascarpone.

• Author: Laura
• Prep Time: 35 minutes
• Cook Time: 10–15 minutes
• Total Time: Approximately 7 hours
• Yield: 9–12 servings
• Category: Dessert
• Method: Cooking and Chilling
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 3 large egg yolks
• 1 large egg
• 1/2 cup granulated sugar, for the orange curd
• 1 tablespoon finely grated orange zest, for the orange curd
• 1/2 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• Pinch of salt
• 16 ounces mascarpone cheese
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest, for the mascarpone cream
• 1 1/4 cups strong brewed coffee or espresso, cooled
• 1 tablespoon granulated sugar, optional for the coffee mixture
• 1 tablespoon orange liqueur, optional
• 24 to 30 ladyfinger cookies
• Prepared orange curd
• Prepared mascarpone cream
• Fresh orange zest, for decorating
• Unsweetened cocoa powder, optional
• Dark chocolate shavings, optional
• Thin orange slices, optional

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Instructions

1. Combine the egg yolks, whole egg, granulated sugar, orange zest, orange juice, lemon juice, and salt in a heatproof bowl and whisk until smooth.
2. Set the bowl over a saucepan of gently simmering water without allowing the bottom to touch the water. Cook while whisking frequently until the orange mixture thickens enough to coat the back of a spoon.
3. Remove from the heat and gradually whisk in the butter until completely melted and the orange curd is smooth and glossy. For an especially silky texture, strain through a fine-mesh strainer. Cover the surface and refrigerate until completely cold.
4. Pour the strong brewed coffee or espresso into a shallow dish. Stir in the optional granulated sugar while warm, then cool completely. Stir in the optional orange liqueur after cooling.
5. Whip the cold heavy cream until soft peaks begin to form. Add the powdered sugar and continue whipping until medium peaks form.
6. In a separate bowl, gently mix the mascarpone with the vanilla extract and orange zest until smooth. Fold the whipped cream into the mascarpone in several additions until light and creamy.
7. Quickly dip each ladyfinger into the cooled coffee mixture for only 1 to 2 seconds so it absorbs flavor without becoming saturated.
8. Arrange a single layer of dipped ladyfingers across the bottom of an approximately 8-inch square serving dish. Spread half of the mascarpone cream over the ladyfingers, followed by a layer of orange curd.
9. Add a second layer of coffee-dipped ladyfingers and cover with the remaining mascarpone cream. Spoon the remaining orange curd over the surface and spread evenly or gently swirl it into the mascarpone.
10. Cover and refrigerate for at least 6 hours or preferably overnight, allowing the ladyfingers to soften and the layers to set.
11. Just before serving, decorate with fresh orange zest and optional dark chocolate shavings, cocoa powder, or thin orange slices. Serve chilled.

Notes

• Dip the ladyfingers very briefly in the coffee to prevent the finished tiramisu from becoming soggy.
• Avoid overbeating the mascarpone, as excessive mixing can make it loose or grainy.
• For an alcohol-free tiramisu, simply omit the orange liqueur.
• Good-quality store-bought orange curd can replace homemade curd when a quicker preparation is desired.
• For an orange-chocolate variation, scatter finely grated dark chocolate between the layers and garnish with chocolate curls.
• For a sharper citrus flavor, replace part of the orange juice and zest in the curd with fresh lemon.
• For a coffee-free variation, replace the coffee with cooled orange syrup or a mixture of fresh orange juice and simple syrup.
• The tiramisu is best prepared the evening before serving so the layers have plenty of time to soften and set.
• Store covered in the refrigerator and consume within approximately 3 days.
• Freezing is not recommended because it can negatively affect the texture of the mascarpone cream and orange curd.

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 31 g
• Sodium: 120 mg
• Fat: 35 g
• Saturated Fat: 21 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 190 mg