michelle picker cooks

This delightful citrus twist on the classic Italian dessert comes from sugar salt magic.

Grate the zest of one orange and then juice the orange and perhaps another one – you will need a little more than ¾ of a cup. Set aside. In a medium bowl, beat 1½ cups of thickened or whipping cream to soft peaks. In another bowl combine 500g (1.1lb) of mascarpone, ⅓ of a cup of caster sugar, 1 teaspoon of vanilla extract and 1 tablespoon of the orange juice and beat briefly. Do not beat for too long or it may split. With a spatula mix in the grated zest of the orange then gently fold in ⅓ of the whipped cream. Repeat twice more until the whipped cream is all folded in. In a shallow bowl combine ¾ of a cup of fresh orange juice with 1 tablespoon of Grand Marnier or Cointreau. You will need 28-30 Savoiardi biscuits. Dip each biscuit into the soaking liquid and lay them side by side into your serving dish. You can use a square dish or a round one – either way you may have to trim the Savoiardi to fit. Press the first layer down lightly.and spread the mascarpone cream over it. Depending how many layers you are creating, work out how much you will need to finish the tiramisu. As my bowl was tall, I used 5 layers of mascarpone. Dot orange marmalade onto each layer. Repeat each layer and finish with a layer of mascarpone. Chill in the fridge for 6 hours or overnight. To serve, garnish with fresh orange slices and slivered almonds.