Tiramisu. My husband was convinced that it was my favorite dessert. It may or may not have something to do with the fact I was ordering it whenever we went out to dinner. Let me see, the dessert does seem to cover many of my favorite food groups-Coffee, Alcohol, Chocolate. Those are food groups, right?
I've never made the stuff. Maybe because it's a dessert that is so easily accessible at restaurants. Maybe I loved keeping it on a pedestal, like a mystic dessert that could never be touched. So I guess this means I'm growing as a person, or something like that, because I made it-just not the traditional way.
I found this recipe for Orange Tiramisu, bookmarked it and filed it under "Various Desserts", aka, the file that rarely sees the glow of my computer screen. I can't really say what brought it to my attention this week, but I bought myself some ladyfingers and bit the bullet. And because I thought it would be an easier way to share, I put them in jars. Jars are my new thing since we moved to the "country"-stop me when I begin pickling everything and start storing for the impending apocalypse.
Anyway... Dessert in a jar. How can you resist?
What you will need:
-One recipe for Orange Tiramisu
( I found mine here, at Sticky, Gooey, Creamy, Chewy)
-6, 8 oz wide-mouthed Ball jars
-1, 7 oz package of Ladyfingers
1. Make your Orange-Rum Syrup
-1/2 c. orange juice
-1/4 c. dark rum
-1/4 c. orange liquor such as, Cointreau or Grand Marnier
-1 c. granulated sugar
Combine all the ingredients in a saucepan over medium-high heat. Bring to a boil and then reduce heat and simmer for 5-10 minutes, or until it thickens to a thin syrup consistency. Remove from heat and cool.
2. Make your Zabaglione
-6 egg yolks
-3/4 c. granulated sugar
-1/2 c. marsala wine, not the red kind
-1 lb. mascarpone cheese
-1 c. heavy cream
-1 tsp. vanilla extract
Bring a pot of water to a simmer. Beat egg yolks in a heat-proof bowl until they are "fluffy" or as fluffy as yolks can get. Mine became creamy looking and increased in volume. Beat in sugar and marsala wine. Place bowl over simmering water. Whisk until the mixture thickens, about 10 minutes; it will start to bubble, but do not let it boil. Remove bowl from heat and let cool.
To make the whipped cream, if possible, place a metal bowl and your whisk attachment(s) in the freezer. This helps the cream to thicken faster. With the cream in your bowl start whisking slowly, add the vanilla, and then slowly increase the speed to high. Whisk until the cream is thick and forms peaks.
Whisk cooled egg mixture with the mascarpone cheese. Whisk until smooth; when no lumps are visible. Fold in the whipped cream until you have a lovely thick and creamy mixture.
3. Begin assembling your Tiramisu
-Combine 1 c. orange juice with your Orange-Rum Syrup
Pour your syrup in your best cookie-dunking cup. Take 2 ladyfingers and cut about 1/2 inch off the ends to ensure their fit in the jar. Give the ladyfingers and the cut off pieces a quick dunk in the syrup and place in the bottom of your jar. Spoon a generous amount of zabaglione over the ladyfingers and repeat the layer of ladyfingers and zabaglione. Repeat until you have filled 6 jars.
Dust the tops with cocoa powder, or using a fine plane zester, grate come bittersweet chocolate over the tops. Garnish with orange peel if desired.
Refrigerate for 3-4 hours. Share your desserts with others or keep them all to yourself... I won't tell!
These are "orangey" and not your traditional tasting tiramisu. If you wanted to add even more orange goodness to them, zest an orange and fold in with the whipped cream of the final step in making your zabaglione.
Finally, you will have leftover zabaglione. I highly recommend using it as another simple dessert by spooning some over fresh fruit, such as strawberries and/or blueberries.