Saturday, January 18, 2014

Tiramisu with oranges

Tiramisu is a traditional dessert of the Italian confectionery. Traditionally it is prepared with ladyfingers biscuits soaked in the coffee, a cream made of mascarpone cheese and cocoa. Nowadays there are various versions of this classical dessert, the one that I propose to you is a mix with the French cuisine, in fact I will replace ladyfingers with gingerbread, which is a typical dessert of the French tradition and I will use oranges instead of the coffee...


Serves 8

For the pastry cream (following doses refers to the minimum use of one egg yolk, you will need approximately 200 g of cream to prepare this dessert):
250 ml (8 and 1/2 fl oz) of milk
1 egg yolk
100 g (3 and 1/2 oz - 1/2 cup) of granulated sugar
35 g (1.24 oz)of all purpose flour
1 lemon peel

For mascarpone cream:
4 egg yolks
160 ml(5.50 fl oz) of milk
100 g (3 and 1/2 oz - 1/2 cup) of granulated sugar
3 grated oranges peel
400 g (14.10 oz) of mascarpone cheese
2 tablespoons orange liqueur

To prepare syrup:
60 g (2.11 oz) granulated sugar
2 tbls of water
1 tbls of orange liqueur

To complete:
290 g (10.23 oz) of gingerbread (find the recipe here)
8 tablespoons of peanuts praline
Candied orange peel (optional)

Prepare the pastry cream : heat up the milk, knead the egg yolks and the sugar in a mixing bowl with the aid of an electric beater, add 1/3 of tepid milk, then slowly sift the flour and to finish pour the remaining milk still whisking with the electric mixer. Pour the mixture into a cooker, add the lemon peel, bring it to boil over low heat and, constantly stirring with a wooden spoon, make it simmer for a few minutes then turn off the heat and remove the lemon peel otherwise the cream will have a bitter taste. Allow to cool stirring from time to time to avoid the forming of a crust on the surface.
Prepare the mascarpone cream : Bring the milk to a boil. In a small saucepan knead with an electric beater the egg yolks with the sugar until it's creamy and fluffy (pic. 1). Mix the hot milk (2) and put on the flame, overheat till it reaches 80°C (176°F) (3). Turn off the flame and allow the mixture to cool, then gently mix in the mascarpone cheese (4-5), 2 tablespoons of orange liqueur and the grated oranges peel (6).
Prepare the syrup: Put the sugar in a small pot, add water and the tablespoon of orange liqueur (7), bring to a boil and turn off the heat .

Assemble the dessert: Crumble the gingerbread (8) and devide half of it in 8 small cups (9).
Sprinkle with half of the prepared syrup, spread the pastry cream (10), put the remaining gingerbread, then the syrup and mascarpone cream to finish (11). Complete with chopped peanuts praline and candied orange peel (if you prefer). Let it settle in the refrigerator for at least 2 hours before serving.

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