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This is another one of the recipes I found in my Baked cookbook, and again, it did not disappoint. Now, I am going to level with you guys. As shocking as this may be, the photo below is not a picture of the tiramisu that I made. Alas, mine, while delicious, was not the prettiest creation, so I decided to show you how things could be if you aren’t lazy and put your dessert in two tupperware containers instead of a beautiful glass dish. Okay, now to the important stuff, the recipe.
Serves 16 to 20
4 large eggs, separated, at room temperature
¾ cup sugar
1 pound mascarpone cheese, at room temperature
Zest of 1 blood orange (about 1½ tablespoons)
4 tablespoons Grand Marnier
¼ teaspoon kosher salt
6 blood oranges, juiced (about 2 cups)
40 (4-by-1 inch) ladyfinger cookies
⅓ cup unsweetened dark cocoa powder
Chocolate shavings (optional)
1. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar at medium-high speed until the mixture is light and starts to thicken, about 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. Transfer the mixture to a large bowl and clean and dry the mixer bowl.
2. Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
3. Stir together the blood orange juice and the remaining Grand Marnier in a wide-mouth shallow bowl.
4. Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13 inch pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
5. Cover the pan tightly with plastic and refrigerate for at least 5 hours or overnight (most people prefer tiramisu that has been chilled for at least 10 hours — if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve. The tiramisu can be kept, tightly covered, in the refrigerator for up to 3 days.
- Considering there were only three of us in the house when I made this, I split the mix between two containers and sent one to work with Andy to share with his coworkers. Not as pretty, but nothing went to waste.
- This was so much easier to make than I thought it would be. Part of that is because I have a Kitchen Aid mixer, but honestly if you have a little bit of baking savvy and a hand mixer, you can handle this no problem.
- Andy and I both liked this a lot. Heck, Andy ate 80% of the container we kept, but my mom thought it tasted a little “boozy”. Then again, she has maybe one alcoholic anything a year so she is hyper sensitive to its presence in anything she eats or drinks. I don’t really drink much either, and I get what she was saying, but I don’t think it hurt the flavor at all.
- This is a small thing, but it bothered me that this recipe contained no coffee. How can it be a proper tiramisu without that dark rich boldness? I loved the dessert, but I missed the complexity that the coffee brings to the table. The next time I make this I am going to use some of the chocolate orange coffee I keep in the cabinet, and it will be awesome.
Image from here.
This is the second recipe I have tried from Baked Occasions, an early birthday gift from Andy (you can find the first here), and I have to say that this book is definitively helping me push my baking skills a little farther. Of course I had to tweak the recipe just a tiny bit so I could make cupcakes instead of the recommended layer cake, but I think the integrity of the recipe is still intact.
- These cupcakes almost didn’t make it to the oven; I had a brain fart and used the wrong kind of flour (all purpose instead of cake). I got lucky and it didn’t seem to make much of a difference in this case, but there was that moment of “do I go ahead and bake it or do I throw it out?” Andy’s vote is always to bake anyway; he is more than happy to take care of any reject recipes that I don’t feel comfortable sending to my testers.
- I was a little concerned about how the flavors would blend (chocolate, cream cheese, sour cream, cinnamon), but it all came together wonderfully. So much so, that one of the testers said it was one of the best cupcakes he’d ever had.
- I chopped up the left over dark chocolate to sprinkle over the cupcakes; they were looking a little sad and unfinished even after they were frosted.
- My two biggest take-aways from the recipe are 1 – I need to bake with sour cream more, and 2 – chocolate cream cheese frosting is awesome 🙂