Indulgent decadence may be so last month, but this year hasn’t exactly got off to an ideal start, so I’d argue the last thing we collectively need right now is self-denial and asceticism. And so, tiramisu.
I first felt inspired to make an orange-infused tiramisu after seeing it on the menu of the restaurant where we had Christmas Eve dinner; sadly, they were sold out by the time I tried to order it. But I thought the idea was ingenious. Not only does citrus offer one of the few culinary bright spots during these dark months, but orange also goes brilliantly with both chocolate and coffee.
In this recipe, I’ve opted to include orange in four different forms. Both orange extract and orange blossom water are whipped into the mascarpone and cream base, while the ladyfingers are dunked in a mix of chilled strong coffee – I went to my local coffee shop and asked for an Americano with an extra shot [Ed – come & see us at the East Dulwich Road coffee hatch!] – and orange-scented Cointreau (though you could just as easily use Grand Marnier).
To cap it all off, the tiramisu is topped with a shower of cocoa powder and freshly grated orange zest. After resting overnight (which helps it set and its flavours meld), the tiramisu is ready to enjoy. It’s at once creamy and airy, delicately orange-scented while still featuring the classic coffee-and-booze profile tiramisu is loved for.
For a dessert like this, stout is an obvious pairing. This month, I pulled Elusive Brewing’s Doompety Do Chocolate Ganache Stout, which is made with both chocolate and vanilla but never veers into sickly-sweet territory. (It’s also just 4.8% ABV, which helps it feel a little more drinkable than some of the high-strength pastry stouts best savoured during the holidays.) The beer adds a bitter base note that prevents the tiramisu from feeling cloying, all while matching its roasty coffee and chocolate notes.
It’s a delicious pairing – and an argument for a different, better way to do January.
Orange Tiramisu
Loosely adapted from Kitchen Projects
Serves 8-10
For the cream layers:
4 large egg yolks
140g caster sugar, divided
500g mascarpone
1 teaspoon vanilla bean paste
1 teaspoon orange blossom water
1 teaspoon orange extract, divided
¼ teaspoon fine sea salt
350ml double cream
For the ladyfingers:
Approx. 24 ladyfingers
350ml strong coffee (regular or decaf), chilled
75ml Cointreau or Grand Marnier
2 tablespoons good-quality cocoa powder
Zest of 1-2 oranges
1. First, prepare a double boiler: Add 1-2 inches of water to a saucepan and bring to a boil, before lowering to a simmer. Place a heatproof bowl over the saucepan; it should fit snugly, without touching the surface of the water.
2. Add the egg yolks and half of the sugar (70g) to the bowl. Whisk constantly and vigorously for 3-4 minutes, or until the mixture has turned pale and thickened, and resembles custard, ensuring the eggs don’t overcook and curdle. Remove from the heat.
3. Next, add the mascarpone to the warm egg yolk mixture. Beat on medium-low speed with an electric mixer until just combined. Add the vanilla bean paste, orange blossom water, ½ teaspoon of orange extract and the fine sea salt. Beat for a moment more, or until smooth and uniform. Set aside.
4. Next, add the double cream to a separate bowl. Beat on medium-low, gradually adding the remaining 70g of sugar as you go, until soft peaks form. Add the remaining ½ teaspoon of orange extract and beat until just combined.
5. In two or three additions, add the whipped cream to the mascarpone mix and, using a spatula, gently fold in, ensuring the mixture remains light and airy. 6. Pour the chilled coffee and Cointreau or Grand Marnier into a wide, shallow vessel and give it a quick stir. Carefully dip a ladyfinger for just one second on each side. Transfer the ladyfinger to your tiramisu dish (mine was roughly 8” x 10”) and repeat, using roughly half of the ladyfingers to form a single base layer.
6. Next, top with half of the mascarpone mixture, using a spatula to gently smooth it into an even layer. Repeat the steps with the ladyfingers, using the remaining half to form a second layer. Top with the remaining mascarpone and spread until even.
7. Add the cocoa powder to a small sieve and shake over the tiramisu until an even layer covers all of the exposed cream. Cover and transfer to the fridge, preferably leaving overnight before serving (this step will improve the consistency and flavour).
8. Shortly before serving, grate over the orange zest. Cut into squares and divide between plates or bowls.
Claire M Bullen is a professional food and travel writer, a beer hound and all-around lover of tasty things. You can follow her at @clairembullen. For more recipes like this, sign up to our HB&B All Killer No Filler beer subscription - you'll receive Claire's recipe and food pairings, plus expert tasting notes, with 10 world-class beers like this one every month.
