Orange Tiramisu Recipe
Say hello to a luscious twist on a classic: Orange Tiramisu is the ultimate showstopper for citrus lovers and tiramisu fans alike. This gorgeous no-bake dessert pairs the creamy richness of mascarpone with a lively splash of orange—each bite is dreamy, tangy, and perfectly sweet. Whether you’re sharing a festive dinner or just want to brighten an ordinary weekend, Orange Tiramisu brings joy to every table with its layers of delicate savoiardi biscuits, orange curd, and airy cream. I promise: the first forkful will win you over!
Ingredients You’ll Need
The magic of this Orange Tiramisu comes from a handful of simple, standout ingredients. Each one is chosen for a reason—bring them together for something far greater than the sum of its parts!
- Thickened cream (heavy or whipping cream): Whip this to dreamy soft peaks for a base that’s both airy and indulgent.
- Mascarpone cheese: The heart of classic tiramisu, mascarpone adds ultra-creamy texture and subtle richness.
- Caster sugar (superfine sugar): Dissolves beautifully into the filling, bringing gentle sweetness without grittiness.
- Zest of 1 medium orange: This is where the fresh orange flavor truly shines—don’t skip the zest!
- Orange juice: Adds zippy brightness and moistens the biscuits for that perfect tender bite.
- Vanilla extract: A splash of vanilla rounds out and deepens the layered flavors.
- Savoiardi biscuits (ladyfingers): These crisp cookies soak up all the orange goodness—crucial for authentic tiramisu texture.
- Orange curd (or marmalade): Swirl in for extra citrus pop and silky smoothness between layers.
- Fresh orange juice (for soaking): Bathe the biscuits in this fragrant juice for flavor in every bite.
- Cointreau or Grand Marnier (optional): A splash of orange liqueur adds a grown-up edge—totally optional, but highly recommended for depth.
How to Make Orange Tiramisu
Step 1: Whip the Cream
Start by pouring the thickened cream into a medium mixing bowl. Using an electric beater, whip it up until it reaches soft peaks—think cloud-like, but still pillowy. Overbeating can make it grainy, so as soon as it starts to hold its shape, you’re done!
Step 2: Prepare the Mascarpone Mixture
In a second bowl, gently beat the mascarpone with the caster sugar, vanilla extract, and one tablespoon of fresh orange juice. Keep your mixer set to a low speed and stop after about 30 seconds—just enough to combine. Any longer and the mascarpone could split, so keep things brief here.
Step 3: Add the Orange Zest
Using a spatula, fold the bright orange zest into the creamy mascarpone mixture. This tiny step delivers a big hit of citrus fragrance that will carry right through every layer of your Orange Tiramisu.
Step 4: Fold Everything Together
To make your filling irresistibly airy, start by folding a third of your whipped cream into the mascarpone mixture. Use gentle movements so you don’t deflate all that beautiful air you just whipped in! Repeat with the rest of the cream in two more additions until everything is combined and silky smooth.
Step 5: Make the Soaking Liquid
In a shallow bowl (big enough to fit your savoiardi flat), combine three-quarters of a cup of fresh orange juice with that splash of Cointreau or Grand Marnier if you’re using it. This mixture is the key to moist, flavorful biscuits in your Orange Tiramisu.
Step 6: Dip and Layer the Biscuits
One at a time, quickly dip each savoiardi biscuit into the orange soaking liquid. Don’t let them linger—just a quick dunk will get the job done. Lay them snugly into the base of a 9-inch square tin, pressing gently to level and trimming as needed. You’ll use about half (14 biscuits) for this first layer.
Step 7: First Layer of Cream
Spread half the mascarpone cream mixture evenly over the biscuits, smoothing it into all the corners with an offset spatula. You want an even, inviting layer here as the foundation for your Orange Tiramisu.
Step 8: Layer the Orange Curd
Now, dollop the orange curd (or marmalade) over the cream layer. Gently spread it to coat—this is your punchy citrus layer, adding zesty sweetness and a gorgeous pop of color.
Step 9: Second Layer of Biscuits
Add another layer of dipped savoiardi, arranging them just like before. If you have any extra soaking liquid, drizzle it evenly over the biscuits to make sure they’re extra flavorful and moist.
Step 10: Finish with Mascarpone Mixture
Pipe or spoon the remaining mascarpone mixture on top, smoothing it out for a luscious, thick final layer. The Orange Tiramisu is now ready for the chill that will help the flavors meld together.
Step 11: Chill & Serve
Cover your pan and refrigerate for at least 6 hours—overnight is even better. This step is non-negotiable for the flavors and textures to settle beautifully. For extra tidy slices, pop it in the freezer for 45 to 60 minutes before cutting, but make sure it’s still soft inside when you serve.
Step 12: Garnish Before Serving
Just before serving, add some orange slice quarters or a flourish of fresh zest over the top. It’s not just pretty: it gives that final burst of aroma every Orange Tiramisu deserves!
How to Serve Orange Tiramisu
Garnishes
Let your Orange Tiramisu shine with a simple but dazzling garnish. I love to use thinly sliced quarters of orange or a tangle of delicate orange zest. A dusting of icing sugar or even a few edible flowers can really make your dessert feel extra special for a dinner party or holiday gathering.
Side Dishes
Since Orange Tiramisu is rich and creamy, pair it with something lighter to balance the meal. A crisp fruit salad, a handful of fresh berries, or a scoop of lemon sorbet makes a refreshing contrast. Even strong espresso or a citrusy cocktail could perfectly round out the experience.
Creative Ways to Present
Try serving Orange Tiramisu in individual glasses or ramekins for a fun twist—layer everything just as you would in a larger dish. For a playful look, build it in small mason jars or clear tumblers so those citrusy layers peek through. It’s a fantastic make-ahead dessert for brunches, picnics, or parties where everyone wants their own special portion.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Tiramisu will keep beautifully in the fridge, tightly covered, for up to three days. The flavors actually get better as they have more time to mingle, though the biscuits will continue to soften.
Freezing
If you’d like to freeze Orange Tiramisu, wrap the pan well in two layers of plastic wrap and one of foil. It’ll stay delicious for up to a month. Thaw overnight in the fridge before slicing, and keep in mind that the texture may be a bit softer after freezing.
Reheating
No reheating required! Orange Tiramisu is best served chilled right from the fridge. Just be sure to let frozen portions thaw gently in the refrigerator for the most perfect creamy consistency.
FAQs
Can I make Orange Tiramisu without alcohol?
Absolutely! Just skip the Cointreau or Grand Marnier if you’d like to keep it alcohol-free. You’ll still get plenty of citrus flavor from the juice and zest.
What’s the difference between orange curd and marmalade in this dessert?
Orange curd is silkier and tangier, creating a luxurious, custard-like layer. Marmalade brings a slightly bitter note and more texture, which some people love for added complexity. Either way, your Orange Tiramisu will taste fantastic.
Can I use store-bought ladyfingers?
Yes, store-bought savoiardi (ladyfingers) are perfect and save a ton of time. Just be sure to dunk them quickly so they stay slightly crisp inside and don’t turn mushy.
Is it possible to make Orange Tiramisu ahead for a party?
This dessert is perfect for making ahead—chill it at least 6 hours (or overnight), and it’ll be ready to go when guests arrive. The flavors improve with time, making your job even easier.
What’s the best orange liqueur to use?
Both Cointreau and Grand Marnier work wonders. Cointreau is lighter and brighter, while Grand Marnier brings a hint of cognac. Go with what you have, or feel free to skip if you prefer non-alcoholic.
Final Thoughts
If you’re looking to make a memorable, citrusy twist on a beloved classic, Orange Tiramisu is the dessert for you. Every spoonful is sunshine on a plate—give it a try and let the zesty, creamy layers steal the show at your next gathering!
Print
Orange Tiramisu Recipe
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Orange Tiramisu, a refreshing twist on the classic Italian dessert. Layers of fluffy mascarpone cream, zesty orange curd, and delicate sponge fingers soaked in orange liqueur create a luscious treat perfect for any occasion.
Ingredients
Cream Mixture:
- 375 ml thickened cream (heavy / whipping cream) (1 ½ cups)
Mascarpone Mixture:
- 500 g mascarpone cheese (1.1lb)
- ⅓ cup caster sugar (superfine sugar) (66g / 2.3oz)
- Zest of 1 medium orange
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Assembly:
- 28–30 Savoiardi biscuits (ladyfingers / sponge fingers)
- ½ cup orange curd (or marmalade)
- ¾ cup fresh orange juice (180ml)
- 1 tablespoon Cointreau or Grand Marnier liqueur (optional)
Instructions
- Beat the Cream: In a medium bowl, beat the cream to soft peak stage.
- Mix Mascarpone: Beat mascarpone, sugar, vanilla, and orange juice until combined. Mix in orange zest.
- Combine Cream Mixtures: Fold whipped cream into mascarpone mixture gently in batches.
- Soak Biscuits: Dip savoiardi biscuits in orange juice and liqueur mixture.
- Layering: Arrange soaked biscuits in a tin. Top with mascarpone mixture, orange curd, more biscuits, and remaining orange juice.
- Chill: Refrigerate for 6 hours or overnight. Freeze briefly for neater slices.
- Garnish: Decorate with orange slices or zest before serving.
Notes
- For best results, use high-quality ingredients.
- Adjust sweetness to preference by varying sugar levels.
- Ensure biscuits are soaked but not soggy for ideal texture.
- Experiment with different liqueurs for varied flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Orange Tiramisu, Italian dessert, mascarpone, orange curd, sponge fingers
