Oh my goodness is this stuff fantastic. But then, I love tiramisu – if it’s made with the right proportions of liquor/syrup/coffee and a creamy filling. This one contains no coffee – just orange, a Grand Marnier orange syrup, mascarpone, whipped cream and pistachios.
This is going to be one of those “trust me – you’ll like it” kind of recommendations. This dessert is SO delicious, and you’ll be glad when you taste it. It’s not hard to make – really it’s not – and the results, after 6-8 hours of chilling is worthy of any company meal.
When Phillis Carey made this at a class a few weeks ago, I took a bite and swooned. We’d watched her make it – it seemed really quite simple. She explained that when she can find ladyfingers in the grocery store – these are the moist ones usually right next to fresh strawberries (not the dried Italian type) – she buys a couple of packages of them and always keeps a pair in her freezer. No extra packaging required, she said. Just stick them in the freezer. Whenever she uses them, she just stocks up again, so she’ll always have some on hand. Obviously Phillis likes tiramisu as I’ve attended at least 2 other classes where she’s made different variations on a tiramisu theme.
You make an orange scented simple syrup with Grand Marnier and that is brushed on the ladyfingers and they’re layered with a creamy orange mixture. That’s done twice and chilled for several hours. Toasted pistachios are chopped and sprinkled on top – on top of a layer of whipped cream that’s scented with some of the Grand Marnier simple syrup.
A few nights later my friend Cherrie made this (her big baking dish is shown at top) and everybody went nuts over the dessert. I brought some home and enjoyed every little tiny morsel of it. So, if that’s not enough testimony that you need to make this, I don’t know what is!
What’s good: just everything about it – the orange flavor, the Grand Marnier, the creamy texture, the comfort aspect of a soft and very tasty pudding dessert. Fabulous.
What’s not: nothing – just plan ahead. Can’t be made the day before (although the left overs I tasted 2 days later were just fine to me, but Phillis cautioned us that the cream would begin to separate).
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Orange Tiramisu
Recipe By: Phillis Carey, cooking class 2013
Serving Size: 10
GRAND MARNIER SYRUP:
1 cup water
1 cup sugar
3 strips orange rind, removed with a vegetable peeler (not with a zester)
1/4 cup Grand Marnier
6 ounces ladyfinger cookies — the soft type, not dry Italian style
3/4 cup sweetened condensed milk
8 ounces mascarpone cheese — at room temperature
2 1/4 cups heavy cream — divided use (see below)
1 tablespoon orange zest — the microzest type
1/3 cup toasted pistachios — toasted and chopped
3 thin slices orange for garnish (use part of orange that has all the peel intact)
NOTES: Part of heavy cream is used in the filling, the remainder on top. The Grand Marnier Syrup is also divided for two uses. You will use one large orange in this preparation – the zest is used for both big strips and the microzest for another. Try to zest on only half of the orange as the other half you’ll want slices for garnish, and you’ll want the peel to be intact. You can, if desired, make this with the dry Italian-style ladyfingers, but the tiramisu must be refrigerated for at least 8 hours in order for the moisture to soften the cookies completely.
1. SYRUP: Combine water, sugar and orange strips in a small saucepan and heat until sugar dissolves, stirring constantly. Bring just to a simmer. Remove from heat and cool. Discard orange rind and stir in Grand Marnier – BUT – remove 1/4 cup of the syrup and refrigerate to use later in the topping.
2. Separate the ladyfinger sections, leaving the individual fingers attached. Lay half of the ladyfinger sections, round side down, in a 9×13 glass dish. Brush them well with half the Grand Marnier syrup to saturate the soft ladyfingers.
3. MASCARPONE FILLING: With mixer, gradually beat 3/4 cup of the sweetened condensed milk into the mascarpone. Add 1 1/4 cups of the whipping cream and the orange zest. Beat this mixture until soft peaks form. Spoon half of this creamy mixture over the ladyfingers and spread evenly (with an offset spatula if you have one).
4. Top the cream mixture with the remaining ladyfingers (rounded side down) and brush them with the remaining syrup. Spread on the remaining cream mixture, covering the ladyfingers completely. Cover tiramisu and refrigerate for at least 4 hours, or up to 8 hours ahead. Do not make this a day ahead or the creamy mixture will begin to separate (the cream deflates).
5. Up to an hour before serving, whip the remaining 1 cup of heavy cream until it has firm peaks. Add the reserved, refrigerated Grand Marnier Syrup and continue to beat until it’s incorporated. Spread this on top of the tiramisu, then sprinkle with pistachio nuts. ORANGE SLICES: Cut a slit to the center only on the thinly sliced orange slices and holding each end, twist gently. Lay this twisted piece on top of the tiramisu. Continue with other 2 pieces. Serve within an hour.
Per Serving: 549 Calories; 36g Fat (59.6% calories from fat); 7g Protein; 49g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 89mg Sodium.

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