Mandarin Tiramisu

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Mandarin Tiramisu with Fresh As freeze-dried mandarin segments

I’m a traditionalist and – especially when it comes to Italian food – a purist. But I’m also pragmatic. So when I came across a bag of freeze-dried mandarins in the pantry I decided to create mandarin tiramisu, a non-traditional twist on my favourite Italian dessert (see my classic tiramisu recipe here and video below). I doubt you’ll taste mandarin tiramisu in Venice – but it’s really good and inspired me to also create a raspberry tiramisu. Both have a lot of tang to cut through the creamy richness of the tiramisu. I buy freeze-dried fruit online from New Zealand company Fresh As, which has an incredible range. Add it just before serving for maximum crunch, though leftover tiramisu is still tangy and delicious for days afterwards. Mandarine Napoléon is a Cognac-based mandarin liqueur available from good liquor stores (you may need to order it); substitute Cointreau if necessary.

Serves 8

Ingredients
  • 3 eggs, separated
  • 150g icing sugar (5⅓oz)
  • 250g mascarpone (8¾oz)
  • 200ml strong espresso coffee (about 6 single shots)
  • 150ml Mandarine Napoléon liqueur (about ⅔ cup)
  • 200g Savoiardi biscuits (7oz/about 24 pieces)
  • 60g freeze dried mandarin pieces (2oz)
Method
  1. Using an electric mixer, whisk egg whites with half the sugar until firm peaks form. Remove from bowl and set aside (unless you have two bowls for the mixer).
  2. Using the electric mixer, whisk egg yolks with remaining sugar until very pale and creamy.
  3. Stir mascarpone to loosen it up, then fold it into the yolk mixture.
  4. Fold egg whites into this mixture and set aside.
  5. Combine coffee and liqueur in a wide, shallow bowl.
  6. Dip half the biscuits into half the coffee mixture, so that they absorb it but aren’t soaked through, and arrange them in a single layer in a serving dish that’s about 26cm x 21cm and 4–5cm deep (10″ x 8½″ and 1½–2″ deep).
  7. Top with half the mascarpone mixture.
  8. Dip remaining biscuits into remaining coffee mixture and arrange them in the dish. Drizzle any remaining coffee mixture over them.
  9. Top with remaining mascarpone mixture.
  10. Cover and refrigerate for at least 3 hours, preferably overnight.
  11. When ready to serve, crumble mandarin pieces over the top.
  12. Serve mandarin tiramisu chilled and refrigerate leftovers for up to 4 days.
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Classic Tiramisu

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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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