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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.

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

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

Find it online: https://thefamilycooking.com/orange-curd-tiramisu/