Tangerine Tiramisu: A Winter Take on the Classic Recipe

Citrus season brings many interpretations of classic desserts with tangerines. One such variation is tangerine tiramisu, which uses a truly wintry syrup instead of coffee, resulting in a lighter, fresher taste. This no-bake dessert is suitable for serving either immediately after assembly or after chilling in the refrigerator.

Ingredients:

For the base and syrup you will need:

• Savoiardi cookies — one package;

• Peeled tangerines — about 375 grams;

• Sugar — 60–100 grams (adjust amount depending on the acidity of the tangerines);

• Tangerines for garnish.

For the cream:

• Mascarpone cheese — 500 grams;

• Heavy cream (33% fat) — 200 ml;

• Powdered sugar — about 70 grams (to taste);

• Vanilla extract or vanillin.

Preparation method:

Peel the tangerines, remove the seeds and large white pith. Place the pulp in a blender and blend until smooth. Strain the puree through a sieve. Then transfer the tangerine puree to a saucepan, add sugar, bring to a boil, and let cool. This will give you the tangerine syrup.

For the cream, place the mascarpone in a bowl, pour in the cream, add powdered sugar and vanillin. Whip until you have a homogeneous creamy texture. Then dip the Savoiardi cookies into the tangerine syrup and place them in a dish as the first layer. Spread a layer of cream on top. Repeat the layers once more. Garnish the dessert with tangerine segments and dust with powdered sugar.

Place the tiramisu in the refrigerator for 2–3 hours to soak. If desired, the dessert can be served immediately after assembly — in this case, it will be more delicate and airy.