Caramel Citrus Tiramisu

Name: Caramel Citrus Tiramisu
Yield: 12 servings
Ingredients: 1 1/4 cups (310 mL) sugar; 3 cups (750 mL) 35 % cream; 2 tsp (10 mL) vanilla extract; 8 tangerines or small oranges; Grated zest of 1 lemon; 1 lb (450 g) Canadian Mascarpone cheese; 2 tsp (10 mL) cornstarch; 3 pkgs (each 5.3 oz/150 g) giant lady fingers or Savoiardi cookies; Fresh mint sprigs

Try this favourite dessert with a new citrus and caramel twist. It's sure to perk up your holiday dinner or dessert buffet with the festive look and flavour of luscious Mascarpone cheese and cream.

Prep: 30 min
Cooking: 5 min - 10 min
Refrigeration: 4 h

Yields 12 servings

Caramel citrus tiramisu is an excellent variation on a traditional Italian dessert. This video shows how easy it is to prepare. The tastes of Marcarpone with whipped cream and citrus combine to create a heavenly garnish. Your guests will keep asking for more!

Ingredients

1 1/4 cups (310 mL) sugar
3 cups (750 mL) 35 % cream
2 tsp (10 mL) vanilla extract
8 tangerines or small oranges
Grated zest of 1 lemon
1 lb (450 g) Canadian Mascarpone cheese
2 tsp (10 mL) cornstarch
3 pkgs (each 5.3 oz/150 g) giant lady fingers or Savoiardi cookies
Fresh mint sprigs

READY FOR REWARDS?

Preparation

In a medium saucepan, combine 1 cup (250 mL) of the sugar and 1/4 cup (60 mL) water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Increase heat to high and boil, without stirring, until syrup turns a deep caramel colour (watch carefully so it doesn't burn). Remove from heat and, while whisking, carefully pour in 3/4 cup (180 mL) of the cream then half of vanilla extract; whisk until blended. Let cool.

Grate tangerines to make 1-1/2 tsp (7 mL) zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut off peel and white pith from remaining tangerines. Holding tangerine over a bowl, cut segments from between membranes. Strain juice from segments and add to reserved juice. Set segments and juice aside.

Stir 1 cup (250 mL) of the caramel sauce and tangerine and lemon zest into Mascarpone cheese. In a chilled bowl, whip remaining cream to soft peaks. Beat in remaining sugar, vanilla extract and the cornstarch until firm peaks form.

Layer half of the lady fingers in a 10- to 12-cup (2.5 to 3 L) clear glass bowl or serving dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third of the tangerine segments then spread with half of whipped cream. Repeat layers ending with whipped cream. Cover and refrigerate for at least 4 hours or for up to 1 day. Cover and refrigerate remaining caramel sauce and tangerine segments separately.

Just before serving, arrange remaining tangerine segments decoratively on top of tiramisu and drizzle with caramel sauce. Garnish with fresh mint.

Tips

If Mascarpone isn't available, beat 6 oz (175 g) softened Canadian Cream cheese with an electric mixer until light and fluffy. Beat in 1/2 cup (125 mL) sour cream or smooth ricotta cheese.

For the Adventurous: Use blood oranges and/or mix 1/4 cup (60 mL) orange liqueur or brandy with juice to moisten lady fingers.