Dessert: Serves 6 as a dessert
- 4 large oranges
- 1 vanilla pod
- 100 ml water
- 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 300 ml cream
- 250 g mascarpone
- 13g of caster sugar - ideally vanilla flavoured
- 180 g sour cream
- 200 g sponge fingers
- Cocoa powder for dusting
Cut the top and bottom lid off 3 oranges, the peel removing all the white pith amd then cut the orange slices removing as much of the outer skin as possible.
Remove the orange peel from the fourth orange with a zest knife or grate off finely. Press out the juice. Add the peel and the juice to the orange juice already collected.
Halve the vanilla pod lengthwise and place in a small pan together with the seeds which have been scraped out as well as the water and sugar. Bring to the boil and allow to boil vigorously for about 2 minutes whilst stirring. Remove from the hob and add the orange liqueur as well as the orange juice.
Whip the cream until stiff.
Stir the mascarpone together with 2–3 tablespoons of the orange syrup and the vanilla sugar. Then stir in the sour cream. Finally, fold in the cream.
Line a medium-sized rectangular dish with half of the sponge fingers; the precise quantity will depend on the dish. Dribble with some orange syrup (do not drown!). Lay the orange fillets on top. Spread half of the mascarpone cream over this. Put another layer of sponge fingers on top and dribble with orange syrup. Cover with the rest of the mascarpone cream. Seal the dish with cling film and chill for at least ½ a day.
Before serving, dust the orange tiramisù with cocoa powder. If desired place a cutout design or star stencil on top before dusting to produce a festive decoration.
Recipe by Annemarie Wildeisen's KOCHEN