Orange Tiramisu: Easy Eggless Mascarpone Cream with Luscious Orange Jelly Topping
Meet Orange Tiramisu: Egg-Free Mascarpone Cream with Orange Soaked Ladyfingers and a Luscious Orange Jelly Topping.
Let’s talk about a delightful twist on the classic Italian dessert, tiramisu. Imagine layers of ladyfingers soaked in freshly squeezed orange juice, sandwiching a luscious eggless mascarpone cream. If you’re feeling adventurous, you can even add a splash of amaretto liqueur for an extra kick. To top it off, a tangy orange-flavored gelatin glaze coats the dessert, creating a harmonious balance of flavors and textures. This orange tiramisu is a refreshing and indulgent treat that’s sure to impress your family and friends.
NOTE — When we talk about eggless tiramisu, it doesn’t mean there are no eggs in the mascarpone cream. The ladyfingers (savoiardi) used in tiramisu are egg-based cookies. So while the cream may be eggless, the ladyfingers themselves contain eggs, making a truly egg-free tiramisu impossible.
How To Make Orange Tiramisu
Making orange tiramisu is super easy. It doesn’t require any cooking, and the most challenging part is squeezing the oranges and straining the juice. To skip that step, some people use pre-made orange juice instead. But let me tell you, the flavor of freshly squeezed oranges is unbeatable!
Orange Tiramisu Recipe Ingredients
- 500 g mascarpone (2 cups plus 3 tbsp)
- 400 ml whipping cream (1⅔ cups plus 1 tbsp)
- 200 g icing sugar (1⅔ cups)
- 400 g Ladyfingers or Savoiardi cookies (14 oz)
- Grated zest of 1-2 organic oranges
- 1 liter juice of untreated oranges (4 cups plus 3 tbsp)
- 2–3 tablespoons of Amaretto liqueur (optional)
- 8 g gelatin sheets (1 tbsp)
How Many Oranges do You Need to Make Orange this Tiramisu?
For this recipe, you’ll need about 1 liter of orange juice, using half to soak the ladyfingers and the other half for the gelatin that will coat the dessert. The juice should be freshly squeezed and strained through a fine mesh strainer to remove as much pulp as possible and get a clearer liquid. Keep in mind that at home with a manual juicer, you’ll get about 90 grams of strained juice from an orange weighing around 150–200 grams, but it really depends on the thickness of the orange peel. So to get 1 liter of strained orange juice, you’ll need to juice at least 10–12 oranges weighing 150–200 grams each.
Orange Tiramisu: Step-by-step Instructions
Make the Mascarpone Cream. To prepare the eggless tiramisu, start by making the cream: with a spatula, cream the mascarpone with half of the sugar in a bowl. Now add the grated orange zest of 1 or 2 oranges to taste and mix to incorporate it into the mascarpone cream (1). In another bowl, whip the cream with the remaining powdered sugar until stiff peaks form (2). Fold the whipped cream into the mascarpone cream in batches (3), using an upward motion to avoid deflating the mixture. Refrigerate while squeezing the oranges.
Prepare the Orange Juice. Cut the oranges in half and squeeze out the juice. Strain the juice through a fine mesh sieve to obtain a clear liquid (4). You need about 1 liter of filtered orange juice. Put half the juice in a shallow dish to soak the ladyfingers and refrigerate the other half for the orange jelly later.
Assemble the Tiramisu. Now you can assemble the tiramisu. Add 2–3 tablespoons of amaretto liqueur to the orange juice and mix well. This juice will soak the ladyfingers. The liqueur is optional, so omit it if making a kid-friendly version.
Spread a thin layer of mascarpone on the bottom of a rectangular glass or ceramic baking dish (5). I used a baking dish about 35 × 22 cm and 7 cm deep.
Roll the ladyfingers in the orange juice (6), turning often so they soak up the liquid and become soft. Arrange them in a single layer covering the entire base. Trim the ladyfingers as needed to fit without gaps, following a pattern (7). Cover with a generous layer of the mascarpone cream. Continue layering soaked ladyfingers perpendicular to the bottom layer, then top with more cream, stopping 2 mm below the edge to contain the jelly before it sets (8).
Freeze the tiramisu for 1 hour, then prepare the orange jelly.
Garnish and Serve your Orange Tiramisu
Top with Orange Gelatin. Soak gelatin sheets in cold water for 10 minutes (9), then drain and collect in a bowl with a few tablespoons of orange juice. Heat in a saucepan until dissolved, then mix into the remaining orange juice.
Remove the tiramisu from the freezer and gently pour the orange juice jelly over the top (10). Refrigerate for at least 2–3 hours to allow the jelly to set (11). Then cover the tiramisu and refrigerate for at least 6 hours, or overnight if you can. The flavors really meld together beautifully.
Serve. Place the tiramisu in the freezer 1 hour before serving. When you’re ready to serve, garnish with orange wedges or grated orange zest for a gorgeous presentation (12).
Trust me, this orange twist on the classic Italian dessert is a real crowd-pleaser. The bright citrus complements the rich mascarpone so nicely. Give it a try — your guests will be blown away!
Orange Tiramisu Video Tutorial
How to Store Orange Tiramisu
You can store your Tiramisu, covered, in the fridge for up to 3 days. If you choose to freeze it, make sure it’s well-wrapped to prevent freezer burn, and try to consume it within 1 to 2 months. Thaw it in the refrigerator before serving.
Orange Tiramisu: Easy Eggless Recipe
Ingredients
- 500 g Mascarpone
- 200 g icing sugar
- Grated zest of 1-2 organic oranges
- 400 ml whipping cream
- 1 liter juice of untreated oranges
- 2 –3 tablespoons of Amaretto liqueur (optional)
- 400 g Ladyfingers or Savoiardi cookies
- 8 g gelatin sheets
Instructions
- With a spatula, cream the mascarpone with half of the sugar in a bowl.
- Add the grated orange zest of 1 or 2 oranges to taste and mix to incorporate it into the mascarpone cream.
- In another bowl, whip the cream with the remaining powdered sugar, until stiff peaks form.
- Fold the whipped cream into the mascarpone cream in batches, using an upward motion to avoid deflating the mixture.
- Refrigerate while squeezing the oranges.
- Cut the oranges in half and squeeze out the juice.
- Strain the juice through a fine mesh sieve to obtain a clear liquid. You need about 1 liter of filtered orange juice. Put half the juice in a shallow dish to soak the ladyfingers, and refrigerate the other half for the orange jelly later.
- Now you can assemble the tiramisu. Add 2–3 tablespoons of amaretto liqueur to the orange juice and mix well. This juice will soak the ladyfingers. The liqueur is optional, so omit it if making a kid-friendly version.
- Spread a thin layer of mascarpone on the bottom of a rectangular glass or ceramic baking dish. I used a baking dish about 35 × 22 cm and 7 cm deep.
- Roll the ladyfingers in the orange juice, turning often so they soak up the liquid and become soft. Arrange them in a single layer covering the entire base. Trim the ladyfingers as needed to fit without gaps, following a pattern.
- Cover with a generous layer of the mascarpone cream. Continue layering soaked ladyfingers perpendicular to the bottom layer, then top with more cream, stopping 2 mm below the edge to contain the jelly before it sets.
- Freeze the tiramisu for 1 hour, then prepare the orange jelly.
- Soak gelatin sheets in cold water for 10 minutes, then drain and collect in a bowl with a few tablespoons of orange juice.
- Heat in a saucepan until dissolved, then mix into the remaining orange juice.
- Remove the tiramisu from the freezer and gently pour the orange gelatin over the top. Refrigerate for at least 2–3 hours to allow the jelly to set.
- Then cover the tiramisu and refrigerate for at least 6 hours, or overnight if you can.
- Place the tiramisu in the freezer 1 hour before serving. When you’re ready to serve, garnish with orange wedges or grated orange zest for a gorgeous presentation.
