Blood Orange Tiramisu
Serves 10
15 mins prep
20 mins cook
180 mins Resting Time
215 mins total
Blood orange coffee-soaked ladyfingers nestled in a whipped, creamy filling and topped with chocolate and blood orange ganaches and dusted in cocoa powder.
Tiramisu
Chocolate ganache
Blood orange ganache
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Do ahead
Prepare a 9-inch springform pan with a strip of acetate or parchment around the outside. I used a 4-inch wide acetate strip.
Make the filling
Beat mascarpone and ¼ cup of the heavy cream with a hand mixer until smooth. Add vanilla, salt, brandy (if using) and blood orange zest. Beat until combined.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining heavy cream with the brown sugar. Beat until stiff peaks.
Add the mascarpone mixture to the whipped cream mixture and beat until combined.
Assemble the tiramisu base
Quickly dip half of the ladyfingers into the coffee and place them in a single layer covering the bottom of the pan. Top with half of the cream mixture, smoothing it out to the edges.
Dip the rest of the ladyfingers into the coffee and create another layer. Top with remaining cream mixture and smooth the top.
Prepare the ganaches
Melt the semisweet chocolate and cream together over a bain-marie until smooth. Remove from heat and cool for 5 minutes. Pour over the top of the tiramisu base. Spread it out with an offset spatula. Chill to set the chocolate ganache, 20 minutes in the refrigerator or 10 minutes in the freezer.
While it is chilling, melt the white chocolate, cream, blood orange juice reduction and citric acid (if using) together over a bain-marie until smooth. Add a few drops of food coloring, if desired.
Remove from heat and cool for 5 minutes. Pour over top of tiramisu, smoothing out with an offset spatula.
Chill for at least 3 hours or overnight to let the ladyfingers soften and the flavors to meld. When ready to serve, dust the top with cocoa powder**.
