Indulge in Italian Citrus Bliss: A Guide to Making Orange Tiramisu

Why You Will Love This Orange Tiramisu

Orange Tiramisu is a delightful fusion of creamy mascarpone cheese, delicate ladyfingers, and zesty orange flavors. Its light and airy texture, combined with the bright citrus notes, make it a perfect dessert for any occasion, whether entertaining guests or indulging in a sweet treat for yourself.

While this impressive recipe offers a citrusy twist on the classic Italian dessert, it maintains the classic flavors and texture we all know and love in a traditional version of Tiramisu.  

For more tiramisu recipes, check out this Italian Tiramisu, this Chocolate Tiramisu, this Raspberry Tiramisu, this Blackberry Tiramisu, and this Limoncello Tiramisu.

Ingredients

The complete orange tiramisu recipe, including measurements, can be found in the recipe card below.

• Lady fingers.
• Espresso or coffee.
• Egg yolks. At room temperature. If you are nervous about using raw eggs, use pasteurized eggs.
• Orange zest.
• Sugar. Divided for the filling and the coffee.
• Mascarpone cheese. Cold.
• Orange curd.
• Heavy cream. Cold for the filling and the topping.
• Chopped dark chocolate. Any chocolate you enjoy eating.
• Powdered sugar.

How to Make Orange Tiramisu

Make The Filling

1. Mix the sugar with the coffee in a shallow bowl and set it aside to cool it to room temperature.
2. Combine the egg yolks, orange zest, and sugar in a mixing bowl. Place the bowl over a double boiler and mix until the sugar has dissolved. Remove from the heat, and stir for about 3 minutes to cool.
3. Mix in the orange curd.
4. Mix the mascarpone cheese in a separate large bowl using a stand or electric mixer.
5. Pour the heavy cream and whip until it reaches medium-soft peaks.
6. Fold the egg yolk mixture into the cheese mixture.

Assemble

1. Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of a serving dish or individual glasses.
2. Spread half of the mascarpone mixture over the cookies, then sprinkle the chopped chocolate.
3. Repeat with the second layer using the remaining ladyfingers and filling.
4. Top with the rest of the orange curd, and place in the refrigerator to set.
5. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Pipe the whipped cream into a pastry bag and top with cocoa powder or shaved chocolate. 

Tips and Variations

• This recipe will yield one eight-inch pan or 8-10 individual portions.
• For an extra burst of citrus flavor, add orange zest to the mascarpone filling or sprinkle it on top of the tiramisu before serving.
• Add 1-2 tablespoons of orange liqueur (Grand Marnier) to the coffee for a spiked tiramisu.
• Do not over-mix the mascarpone and heavy cream. Otherwise, the cheese will curdle.
• Dip the cooking in a cold/room temperature coffee. Hot/warm coffee will cause the cookies to soak too much, resulting in a soggy layer of cookies.

Store

Orange Tiramisu can be covered and refrigerated for up to 3 days. The expiration date of the orange curd should be considered. 

FAQ’s

More Italian Desserts you may enjoy

Torta Caprese, Torta Tenerina, Italian Cream Puffs

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Print

Orange Tiramisu Recipe

The classic Italian dessert is infused with orange flavors.

Course Dessert

Cuisine Italian

Keyword Orange tiramisu

Prep Time 30 minutes

Servings 8 inch pan

Author Dikla

Ingredients

Soaking

• 1 Cup Espresso, or coffee (240ml)
• 1/4 Cup Sugar (50g)

Filling

• 5 Large Egg yolks at room temperature
• Zest from one orange
• 1/2 Cup Sugar (100g)
• 1 Recipe Orange Curd
• 2 Cups Mascarpone cheese, cold. (450g)
• 1 Cup Heavy Cream, cold. (240ml)
• 1/2 Cup Chopped chocolate (85g)

Assembling

• 24 Ladyfingers
• 1 Cup Heavy cream (240ml)
• 2 Tablespoons Powdered sugar

Instructions

1. Mix the coffee and the sugar and set aside to cool to room temperature.

Make the filling

1. Place the egg yolks, sugar, and orange zest in a medium bowl and set over a double boiler.

2. Constantly stir until the sugar has mostly dissolved. Remove from the heat and stir for about 3 minutes to cool the mixture.

3. Mix in 1/2 cup of orange curd. Set aside.

4. Using an electric mixer or a stand mixer, mix the mascarpone cheese until smooth, about 1 minute.

5. Pour the heavy cream into the cheese and whip until medium peaks form. Do not over-mix, or else the cheese will curdle.

6. Fold the yolk mixture into the cheese mixture until smooth.

Assembling

1. Pour the coffee into a shallow-rimmed bowl and dip the bottom of each cookie into the coffee.

2. Line the cookies in a single layer over an eight-inch baking dish.

3. Top with half of the filling and spread over the cookies.

4. Sprinkle the chopped chocolate.

5. Repeat this with the rest of the cookies and filling creating a second layer.

6. Spread half a cup of orange curd over the filling and refrigerate for at least four hours or overnight.

7. Before serving, whip the heavy cream with the sugar until stiff peaks form.

8. Use a pastry bag to pipe the cream over the Tiramisu, and dust with cocoa powder or shaved chocolate.

Recipe Notes

• Use individual dishes for impressive individual desserts.
• Store it in the refrigerator for up to three days, and consider the expiration of the orange curd.
• Add 1-2 tablespoons of orange liqueur (Grand Marnier) to the coffee for a spiked tiramisu.