This Blood Orange Tiramisu is a citrusy take on the classic coffee-based Italian dessert. It is made with blood orange coffee-soaked ladyfingers and a whipped, creamy filling with blood orange zest. My version also includes chocolate and blood orange ganache layers, as well as the classic cocoa powder garnish.
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This recipe is not exactly traditional, but I think you will like the few upgrades I made to the classic. For starters, I use brown sugar to sweeten the filling, instead of white sugar. A darker sweetener complements the rich cocoa and coffee components. I got this idea from Fuzz and Buzz, who uses turbinado sugar in their recipe.
This recipe is based on my Easy Tiramisu, which uses my homemade Ladyfingers. I added blood orange juice and zest for a citrusy upgrade. This is my second dessert this year to feature blood oranges, the first being my Blood Orange Layer Cake. Blood oranges are one of my favorite seasonal ingredients to bake with because of their vibrant color and bright flavor. For a nutty take on tiramisu, try my pistachio tiramisu.
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Ingredients
Coffee and chocolate are still the stars of this dessert, but the blood orange juice and zest bring a brightness to these rich flavors.
- mascarpone
- heavy whipping cream
- light brown sugar
- vanilla
- brandy or rum (optional)
- blood orange zest
- strong brewed coffee
- blood orange reduction
- ladyfingers (homemade or store bought)
- semisweet chocolate
- white chocolate
- blood orange juice
- citric acid (optional)
- food coloring (optional)
- cocoa powder
See recipe card for quantities.
Instructions
Here’s how to assemble tiramisu:
Cover the bottom of the pan in half of the blood orange juice- and coffee-soaked ladyfingers. Cover with half of the cream mixture. Repeat with the other half of the ladyfingers and cream mixture.
Pour the chocolate ganache over the top of the tiramisu base. Chill to set.
Pour the blood orange ganache over the top of the set chocolate ganache. Chill to set. Remove the springform pan ring and acetate strip.
Place strips of parchment paper over the top. Dust with cocoa powder. Remove strips to reveal pink ganache.
Good to know: I like to run a small offset spatula around the outside of the tiramisu after removing the acetate.
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Substitutions and Variations
Here’s how to customize this tiramisu to your liking:
- No heavy cream — use cold, full-fat coconut milk
- No brown sugar — use white granulated sugar
- Orange liqueur — use orange liqueur in lieu of brandy or rum for more orange flavor
- No ganache — leave off the ganaches
- Coffee — use decaf if you are sensitive to caffeine
Do you have any other variation suggestions? Let me know in the comments!
Equipment
I used a 9-inch springform pan, but you can use really any pan for this tiramisu.
I added an acetate strip around the outside, but you can also use parchment paper or go without.
A small offset spatula is so helpful for smoothing the cream and ganaches.
Storage
Store in the refrigerator for 3-4 days.
Top tip
If you want defined ganache layers, do not skip chilling the first ganache before pouring the second, otherwise you risk them mixing.
Lastly, if you make this Blood Orange Tiramisu be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Blood Orange Tiramisu
Ingredients
Tiramisu
- 1 cup mascarpone (8 oz)
- 1 ¼ cup heavy whipping cream chilled
- ⅜ cup light brown sugar (85 grams) not packed
- 2 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon brandy or rum
- 1 ½ teaspoon blood orange zest
- 1 cup strong brewed coffee cooled
- ¼ cup blood orange reduction*
- 25-30 ladyfingers
Chocolate ganache
- 200 grams semisweet chocolate chips
- 100 grams heavy whipping cream
Blood orange ganache
- 200 grams white chocolate chips
- 70 grams heavy whipping cream
- 30 grams blood orange juice reduction*
- ¼ teaspoon citric acid
- food coloring optional
- 2 tablespoon cocoa powder for dusting
Instructions
Do ahead
- Prepare a 9-inch springform pan with a strip of acetate or parchment around the outside. I used a 4-inch wide acetate strip.
Make the filling
- Beat mascarpone and ¼ cup of the heavy cream with a hand mixer until smooth. Add vanilla, salt, brandy (if using) and blood orange zest. Beat until combined.
- In the bowl of a stand mixer fitted with a whisk attachment, combine remaining heavy cream with the brown sugar. Beat until stiff peaks.
- Add the mascarpone mixture to the whipped cream mixture and beat until combined.
Assemble the tiramisu base
- Quickly dip half of the ladyfingers into the coffee and place them in a single layer covering the bottom of the pan. Top with half of the cream mixture, smoothing it out to the edges.
- Dip the rest of the ladyfingers into the coffee and create another layer. Top with remaining cream mixture and smooth the top.
Prepare the ganaches
- Melt the semisweet chocolate and cream together over a bain-marie until smooth. Remove from heat and cool for 5 minutes. Pour over the top of the tiramisu base. Spread it out with an offset spatula. Chill to set the chocolate ganache, 20 minutes in the refrigerator or 10 minutes in the freezer.
- While it is chilling, melt the white chocolate, cream, blood orange juice reduction and citric acid (if using) together over a bain-marie until smooth. Add a few drops of food coloring, if desired.
- Remove from heat and cool for 5 minutes. Pour over top of tiramisu, smoothing out with an offset spatula.
- Chill for at least 3 hours or overnight to let the ladyfingers soften and the flavors to meld. When ready to serve, dust the top with cocoa powder**.
