Caramel Citrus Tiramisu

Name: Caramel Citrus Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups granulated sugar, divided; 3 cups 35% cream, divided; 2 teaspoons vanilla, divided; 8 tangerines or 1 small orange; 1 grated lemon, zest of; 1 (475 g) container canadian mascarpone cheese; 2 teaspoons cornstarch; 3 (150 g) packages giant ladyfingers; fresh mint sprig

Submitted by Chef mariajane

"Tiramisu is Italian for "pick-me-up" and that's exactly what this popular dessert does. With its new caramel and citrus twist. It's sure to perk up your Holiday dinner or dessert buffet with the festive look and flavour of luscious Mascarpone cheese and real cream. For the adveturous - use blood oranges and/or mix 1/4 cup orange liqueur or brandy with juice to moisten ladyfingers - so delicious!!"

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Ready In:: 30mins
Ingredients:: 9
Serves:: 12

ingredients

1 ¹⁄₄ cups granulated sugar, divided
3 cups 35% cream, divided
2 teaspoons vanilla, divided
8 tangerines or 1 small orange
1 grated lemon, zest of
1 (475 g) container canadian mascarpone cheese
2 teaspoons cornstarch
3 (150 g) packages giant ladyfingers
fresh mint sprig

directions

In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of 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 color (watch carefully so it doesn't burn). Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. Let cool.
Grate tangerines to make 1 1/2 teaspoons zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut 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 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 and the cornstarch until firm peaks form.
Layer half of the lady fingers in a dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third 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 wirh caramel sauce. Garnish with fresh mint.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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