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ORANGE BLOSSOM TIRAMISU

This Tiramisu will give you all the classic flavors with a floral twist! This dessert is light and airy with a hint of floral notes balanced alongside the espresso. This treat is labor intensive, so be sure to make this for someone special!

Orange Blossom Tiramisu

INGREDIENTS:

  • 6 Regular Egg Yolks
  • 3/4 Cup of Sugar
  • 2/3 Cup of Milk
  • 1 1/4 Cups of Heavy Cream
  • 1 Tsp Vanilla Extract
  • 2 Teaspoons Orange Blossom
  • 1 Tablespoon of Sugar
  • 1 lb. Room Temperature Mascarpone Cheese
  • 1/2 Cup of Espresso
  • 2 Packs of DeLallo Savioardi Lady Fingers
  • 3 Tablespoons Cocoa Powder to Garnish
  • Flowers to Garnish
Orange Blossom Tiramisu

DIRECTIONS:

  • Grab a small bowl, and add in 6 regular egg yolks. Then, add 3/4 cups of sugar into the bowl and mix until the batter reaches a light yellow color. Add in 2/3 cups of milk and mix until the batter reaches a smooth texture.
Grab a small bowl, and add in 6 regular egg yolks. Then, add 3/4 cups of sugar into the bowl and mix until the batter reaches a light yellow color. Add in 2/3 cups of milk and mix until the batter reaches a smooth texture.
  • Pour the batter into a sauce pan and cook over medium heat, stirring constantly until the batter begins to slightly bubble. After, the bubbles begin to form, put the sauce pan on low and mix constantly so the custard doesn’t separate. Remove from heat after 2 minutes and allow to cool slightly. Cover the mixture in plastic wrap and allow to chill in refrigerator for at least 1 hour.
Pour the batter into a sauce pan and cook over medium heat, stirring constantly until the batter begins to slightly bubble. After, the bubbles begin to form, put the sauce pan on low and mix constantly so the custard doesn’t separate. Remove from heat after 2 minutes and allow to cool slightly.
  • In a separate bowl, whip 1 1/4 cups of heavy cream with vanilla, 1 teaspoon orange blossom water, and 1 tablespoon of sugar until the whipping cream reaches stiff peaks. You can indicate when the stiff peaks have formed when they reach a glossy look and stand straight. Be sure not to overmix to prevent the heavy cream from becoming watery.
  • Grab the yolk batter from the fridge. Add room-temperature mascarpone into the yolk mixture. Whisk until smooth and there are no lumps. Once complete, gently fold whipped cream until fully incorporated.
  • In a small bowl, combine coffee and 1 tablespoon of orange blossom water. Dip the lady fingers into the mixture quickly. Do not let the lady fingers soak in the coffee because the biscuit will fall apart. Note: I had to use 2 packs of DeLallo Savioardi Lady Fingers for my baking dish. Use what works best for yours. Remember to seal the lady fingers tightly next to one another to prevent the cream from soaking through.
  • Arrange the ladyfingers side by side until the baking dish is lined with one layer of biscuits.
Arrange the ladyfingers side by side until the baking dish is lined with one layer of biscuits.
  • Add in the mascarpone cream filling over the ladyfingers. Repeat layers until complete.
  • Cover and chill the tiramisu for at least 24 hours.
  • Sprinkle with cocoa and garnish the tiramisu with flowers. Serve and enjoy!
Orange Blossom Tiramisu