Orange Tiramisu

Step 1

Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.

Step 2

When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.

Step 3

Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.

Step 4

To make the syrup pour the 10 tablespoons collected orange juice in a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, stirring often to dissolve the sugar. When it starts to boil, immediately remove from the heat and let cool. You should have a thin syrup.

Step 5

Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.

Step 6

Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).

Step 7

Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup to the bowl containing the pureed oranges.

Step 8

Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.

Step 9

Cover the dish with plastic foil and refrigerate overnight.

Step 10

Just before serving spread the pureed oranges on top of the tiramisu.