I have made this dessert a number of different ways, mostly for functions. Many people like the tiramisu made with kahlua, I prefer it with grand marnier, because its orange flavor and richness make for a less sweet and lighter dessert. This recipe makes enough for 10 servings in a 14 by 10 inch dish. Although if you cut the ingredients in half it would be enough for a 9 by 9 inch dish. I have used orange segments for garnish but you could use a mixture of orange, strawberry’s and kiwis or any friut combination. You can also rum, brandy or similar in place of grand marnier.
Beat the egg yolks and sugar in a bowl. Fold the mascarpone into the eggs. Beat the egg whites to stiff peaks, then fold the egg whites into the mixture.
Combine the grand marnier with the orange syrup in a bowl . Dip the ladyfingers one by one into the mixture and arrange them side by side in the bottom of the dish. lay about 1/3 of the orange segments on top of the ladyfingers. Spread about half of the mascarpone mixture over the orange segments. Repeat again with ladyfingers, orange segments and mascapone mixture.
For the top layer sprinkle with orange zest and decorate with orange segments. Cover the dish and refrigerate for at least 3-4 hours or overnight.
- 40 ladyfingers
- 8 large egg yolks
- 3/4 cup sugar
- 1-1/2 lbs mascapone cheese
- 4 large egg whites, beaten to stiff peaks
- 4 cans manderin orange segments
- the syrup from the orange cans
- 1/4 cup grand marnier
- the zest from 2 oranges for garnish
photo credit; media.photobucket.com/image/tiramisu/ciaddict.