Orange Tiramisu Food

ORANGE TIRAMISU

Steps:

• Prepare oranges: Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.
• Orange juice: When finished, press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
• Blend: Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.
• Make the syrup: Pour the 10 tablespoons of collected orange juice into a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, often stirring to dissolve the sugar. When it starts to boil, immediately remove it from the heat and let it cool. You should have a thin syrup.
• Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.
• Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).
• Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup into the bowl containing the pureed oranges.
• Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.
• Refrigerate: Cover the dish with plastic foil and refrigerate overnight.
• Top: Just before serving, spread the pureed oranges on top of the tiramisu.

CHOCOLATE AND ORANGE TIRAMISU

Steps:

• Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
• Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
• Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
• Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.

CRANBERRY-ORANGE TIRAMISU

Steps:

• In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely., For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160° and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside., For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight., Just before serving, dust with cocoa.

ORANGE TRIFLE - TIRAMISU

Steps:

• Combine juice & cointreau and dip each sponge finger into mixture to coat.
• Arrange half the soaked fingers in a serving dish.
• Chop jelly into squares. Top fingers with half of each the jelly, mandarins and custard.
• Repeat layers, Sprinkle with almonds & refrigerate until required.