SUMMER ORANGE TIRAMISU
This summery showstopper comes from our 2022 Christmas foodkit, a delightfully fruity twist on a classic tiramisu, it’s at it’s most delicious when made a day ahead so all the flavours can infuse and deepen.
Ingredients
1 orange zest and juice
200 ml orange juice
150ml water
¾ cup sugar
250g mascarpone
300ml cream
¼ cup icing sugar
1 packet giant savoiardi biscuits
10g freeze dried raspberries
Half packet pomegranate arils
Method
Put half the orange zest and all of its juice into a saucepan with the orange juice, water and sugar.Bring to the boil stirring until the sugar dissolves. Set aside to cool.
Put the remaining orange zest in a bowl with the mascarpone, icing sugar and cream. Whip to soft peaks.
For this you will need a rectangular serving size dish that is flat and at least 20 x 20 cm (for 4 layers of 4 biscuits). One at a time dip the savoiardi biscuits in the orange syrup for 2 seconds on each side and put 4 in a row, rounded side up on your serving dish. Spoon ¼ of the cream on the biscuits and spread evenly. Crush over a few of the freeze dried raspberries. Repeat the above 3 more times. but don't add raspberries to the top layer. Cover loosely with plastic wrap and place into the fridge overnight.
Remove from the fridge 30 minutes before planning on serving. Scatter over the freeze dried raspberries and pomegranates.