Caramel Citrus Tiramisu Recipes

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SALTED CARAMEL TIRAMISU



Salted Caramel Tiramisu image

These ladyfingers are soaked with espresso and layered with a light, airy cream filling of mascarpone cheese and Grand Marnier® brandy. A salted caramel sauce rounds this dessert out, elevating it to not just another run-of-the-mill tiramisu. Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy.

Provided by Chef and a Baker

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

1 ½ cups brewed espresso, at room temperature
4 tablespoons brandy-based orange liqueur (such as Grand Marnier®), divided
4 tablespoons white sugar, divided
1 teaspoon vanilla extract
3 egg yolks
1 cup mascarpone cheese
1 cup heavy whipping cream
1 (3 ounce) package savoiardi biscuits (ladyfingers)
2 tablespoons grated bittersweet chocolate, or to taste
2 tablespoons cocoa powder, divided, or as needed
1 cup white sugar
¼ cup cold water
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon kosher salt, or to taste

Steps:

  • Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
  • Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
  • Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
  • Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
  • Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
  • Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
  • Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
  • Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 45 g, Cholesterol 204 mg, Fat 36.5 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 21 g, Sodium 298.3 mg, Sugar 35.9 g

CARAMEL CITRUS TIRAMISU



Caramel Citrus Tiramisu image

Tiramisu is Italian for "pick-me-up" and that's exactly what this popular dessert does. With its new caramel and citrus twist. It's sure to perk up your Holiday dinner or dessert buffet with the festive look and flavour of luscious Mascarpone cheese and real cream. For the adveturous - use blood oranges and/or mix 1/4 cup orange liqueur or brandy with juice to moisten ladyfingers - so delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/4 cups granulated sugar, divided
3 cups 35% cream, divided
2 teaspoons vanilla, divided
8 tangerines or 1 small orange
1 grated lemon, zest of
1 (475 g) container canadian mascarpone cheese
2 teaspoons cornstarch
3 (150 g) packages giant ladyfingers
fresh mint sprig

Steps:

  • In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn). Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. Let cool.
  • Grate tangerines to make 1 1/2 teaspoons zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut peel and white pith from remaining tangerines. Holding tangerine over a bowl, cut segments from between membranes. Strain juice from segments and add to reserved juice, Set segments and juice aside.
  • Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese. In a chilled bowl, whip remaining cream to soft peaks. Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
  • Layer half of the lady fingers in a dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third of whipped cream. Repeat layers ending with whipped cream. Cover and refrigerate for at least 4 hours or for up to 1 day. Cover and refrigerate remaining caramel sauce and tangerine segments separately.
  • Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce. Garnish with fresh mint.

Nutrition Facts : Calories 425.4, Fat 22.1, SaturatedFat 12.9, Cholesterol 203.2, Sodium 76.7, Carbohydrate 53, Fiber 1.4, Sugar 36.4, Protein 5.7

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