Love Tiramisu and ready to explore? I want to make a healthier version that is lower in sugar and kids friendly.
So after pondering this for a few days, I had a light bulb moment today! Yes blood orange season! Let's make a red Tiramisu!
I think the Queen's Tea with Earl Grey and vanilla flavour gives this dessert a lighter feel.
Hubby says it tastes great with blood orange sorbet and summery. Perfect for a wet cold Sydney winter night!
- 300g mascarpone cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 300g creamy (vanilla) yogurt
- 2 tablespoon honey
- 1/2 cup (125ml) blood orange juice (about 1 orange)
- 1/2 cup (125ml) strong Queen's Tea or Earl Grey Ceylon OP, brewed and cooled
- sponge finger about 24 sponge fingers (savoiardi)
- Stir honey well into the juice and tea to make the Biscuit Bath.
- To make the filling, in a mixing bowl, whisk mascarpone cheese and all filling ingredients together. Mix until blended.
To assemble the cake:
- Line your tin (round or rectangular pound cake type) with glad wrap (cling wrap) so there is enough sticking up and cover all sides of the container.
- One at a time, gently dip (do not soak) sponge fingers in the Biscuit Bath and use them to line the base of the pan, then all sides. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
- Spoon over filling to cover about 3cm deep of the baking tin. Spread evenly. Repeat with another layer of moistened sponge fingers and spoon over the more filling. Spread and smooth the top.
Repeat another layering if there are still filling left (mine we did 4 layers including base). Cover the top of the tiramisu with cling wrap and refrigerate for at least 1-2 hours.
- Just before serving, unmold the cake and dress the cake with orange slices. Serve with blood orange sorbet.