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 video below and recipe here for the original). I doubt you’ll taste mandarin tiramisu in Venice – but it’s really good and inspired me to also create a raspberry version. 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 26 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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