Orange Chocolate Tiramisu
Creamy. Chocolatey. Zesty.
Ingredients
- 2 heaped tsp Biscuit Boogie (40266)
- 1–2 tbsp Cointreau
- 150 g heavy cream
- 250 g mascarpone
- 75 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest (organic orange)
- 15 ladyfingers (approx. 100 g)
- 2 tbsp baking cocoa
This Orange Chocolate Tiramisu reimagines the dessert classic: velvety mascarpone cream, delicate orange notes and a hint of chocolate meet the full-bodied Biscuit Boogie tea – completely without coffee. Cointreau and organic orange zest add an elegant freshness. Perfect as a festive finale to a meal or as a refined dessert served in glasses. 🍊🍫
Preparation
Preparation:
• Steep 2 heepaed tsp of tea in 250 ml of hot water (100°C) for 8–10 minutes, then let it cool completely. Stir in the Cointreau.
• Prepare 6 dessert glasses, each holding 125 ml.
• Whip the cream with a hand mixer until stiff and creamy, then set aside for now. In a separate bowl, briefly mix the mascarpone with powdered sugar, vanilla extract, and orange zest using a hand mixer on low speed. Then gently fold in the whipped cream using a whisk or spatula. Fill a piping bag with the cream and cut the tip of the bag to a width of about 1 cm.
• Break 5 ladyfingers into small pieces and place them in the glasses. Drizzle 1–2 tbsp of the tea mixture over each. Using the piping bag, pipe a thin layer of cream onto the ladyfinger base. Place another 5 sponge fingers, broken into small pieces, on top of the cream and drizzle with the tea mixture. Repeat the process one more time. The top layer should consist of cream.
Instructions:
• Use a large spoon to smooth out the cream.
• Place some baking cocoa in a sieve and sprinkle it over the dessert glasses. Refrigerate the desserts until ready to serve.
• Just before serving, feel free to sprinkle with more cocoa powder.
Equipment:
• Dessert glasses
• Hand mixer
• Two large containers/bowls
• Whisk/spatula
• Large spoon
• Piping bag
• Sieve
- Portions6 glasses
- Difficultymedium
- Cooking Time45 to 60 minutes
