- Cooking at the table
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01. December 2014
Cut a top and bottom lid off 3 oranges cutting down to the flesh. Then stand the oranges on the work surface and cut off all the peel together with the white pith. Cut the orange slices out of their membranes and set on one side. Press out the membranes you are left with over a small bowl.
Remove the orange peel from the fourth orange with a zest knife or grate off finely. Press out the juice. Add the peel and the juice to the orange juice already collected.
Halve the vanilla pod lengthwise and place in a small pan together with the seeds which have been scraped out as well as the water and sugar. Bring to the boil and allow to boil vigorously for about 2 minutes whilst stirring. Remove from the hob and add the orange liqueur as well as the orange juice.
Whip the cream until stiff.
Stir the mascarpone together with 2–3 tablespoons of the orange syrup and the vanilla sugar. Then stir in the half cream. Finally, fold in the cream.
Line a medium-sized rectangular gratin dish with half of the sponge fingers; the precise quantity will depend on the dish. Dribble with some orange syrup (do not drown!). Lay the orange fillets on top. Spread half of the mascarpone cream over this. Put another layer of sponge fingers on top and dribble with orange syrup. Cover with the rest of the mascarpone cream. Seal the dish with cling film and chill for at least ½ a day.
Before serving, dust the orange tiramisù with cocoa powder. If desired place a cutout design or star stencil on top before dusting to produce a festive decoration.
Annemarie Wildeisen's KOCHEN