Will run for dessert: Orange tiramisu

If you have a crowd of hungry runners to feed, or require no excuse at all for a summery and delicate take on the Italian coffee-laden classic, we urge you to give this scrumptious orange tiramisu a whirl. It was the incredibly tasty finale to our Sicilian feast evening at the Bologna retreat.

Orange tiramisu... oh how I dream of you
Orange tiramisu… oh how we dream of you

Tiziana, the superb cook and manager of our Casa Ilaria base camp, is from Sicily and wanted to make her favourite home dishes for us. She’s a glorious perfectionist, getting ingredients sent up from Sicily to make sure it was just right and providing three different options for the vegetarians to make sure they wouldn’t feel short changed. When we bade her farewell on the Monday, she was already brainstorming her menu for next year!

Antipasti & Tiziana's amazing vegetable tart
Antipasti & Tiziana’s amazing vegetable tart

I’m a big fan of “normal” tiramisu but I liked this one so much more. The orange makes it feel zingy and fresh and creates an illusion of health. I’m contemplating a clementine version for Christmas, hubba hubba!

The recipe calls for 1 Fialetta di aroma all’arancia which Google helpfully translated as 1 fart aroma of orange, but what you’re looking for is good quality orange extract. It comes in these dinky wee vials in Italy, but elsewhere it seems to be in larger bottles – readily available online, in speciality food shops and no doubt posher supermarkets too.

Orange extract.
Orange extract. Apologies to anyone in the Bologna city centre looking for this; we Up & Runners cleaned you out!

For our Italian-speaking readers, you can get the recipe straight from Tiziana’s pen after the jump. But for the rest of us here’s the recipe in English, having been translated over Skype by Julia from Tiziana’s notes with me hastily taking it down!

Orange tiramisu in progress
Orange tiramisu in progress.

Tiramisù all’Arancia – Orange Tiramisu

10 – 12 oranges
6 eggs
8 tablespoons sugar
500g mascarpone
1 vial or approx 5ml/1 teaspoon of orange extract
Savioradi (sponge finger biscuits), quanto basta – as much as needed

  1. Grate the zest of one of the oranges and set aside.
  2. Juice all of the oranges and strain the juice through a sieve.
  3. Separate the eggs.
  4. In a large bowl, mix the egg yolks and sugar until smooth and frothy. Add the marscapone, orange zest and orange essence. Mix well with a wooden spoon until creamy and combined.
  5. In another bowl, beat the egg whites until very stiff peaks form (you can add a pinch of salt to help them along if you like).
  6. Carefully fold the beaten egg whites into the mascarpone mixture using a wooden spoon, moving the spoon from the bottom to the top, until it’s incorporated.
  7. Now take the tray or baking dish that you want to put your tiramisu in. Tiziana used a disposable foil tray and I wish I could remember the size of it. It’s… well, you know… lasagna size? That kind of standardy tray size. I apologise, I’m no Delia Smith…
  8. Pour some of the marscapone mixture into the bottom of the pan and spread it over evenly to form the base layer of your tiramisu.
  9. Thoroughly dunk a sponge biscuit into the orange juice then place it on top of the mascarpone layer in the tray. Continue with the dunk-and-place biscuit action until you’ve completed your first biscuit layer.
  10. Now add another big dollop of mascarpone mixture over the biscuit layer. Smooth it over so it’s even and level.
  11. Continue building your layers until you’ve used up your ingredients, finishing with a smooth layer of mascarpone mixture.
  12. Refrigerate for at least six hours so the layers can mingle.
  13. Decorate with very thin slices of fresh (pictured) or candied orange, if desired.
  14. Buon appetito!

Thank you Philippa for the tart/antipasti pics and Minna for the tiramisu-in-progress pic!

Tiramisù all’Arancia

Arance 10 – 12
1 Fialetta di aroma all’arancia
Uova 6
Zucchero 8 cucchiai
Mascarpone 500 gr
Savoiardi q.b.

Preparazione Tiramisù all’Arancia:

Grattugiate la buccia di 1 arancia e ricavatene il succo delle altre,filtrandole con un colino

Prendete ora le uova e separate tuorli e albumi.

Lavorate in una ciotola capiente i tuorli con lo zucchero fino ad ottenere un composto omogeneo e spumoso; a questo punto aggiungete il mascarpone,la buccia dell’arancia grattuggiata e la fialetta di essensa di arancia ed amalgamate bene con un cucchiaio di legno, il composto dovrà risultare cremoso ed omogeneo.

A questo punto montate a neve fermissima gli albumi (potete aiutarvi aggiungendo un pizzico di sale); aggiungete gli albumi al composto, attenzione non smontate gli albumi ma incorporateli sempre aiutandovi con un cucchiaio di legno e con movimenti dal basso verso l’alto, dovrete ottenere un composto perfettamente omogeneo.

Ora prendete una teglia per il tiramisù, versate al centro un pochino di crema ottenuta e spalmatela su tutta la superficie della teglia; prendete i savoiardi ed inzuppateli abbondantemente nel succio di arancia con e create il primo strato, aggiungete abbondante crema e spalmatela per bene livellando la superficie, seguitate in questo modo fino al termine degli ingredienti.

Terminata la preparazione potete decorare la superficie con delle fettine.

  1. Anne
    Thank you so much for this. I'm not very interested in regular tiramisu, but anything with citrus and I'm in. And, three options for vegetarians...that's a dream come true.
  2. Nikki
    Sounds heavenly!!
  3. Kek
    Yum! I'm giving this a try. I make a raspberry tiramisu, which is to die for...but this looks like a tasty variation. Also easy to do when raspberries are out of season.