I’m a very citrusy person, which means that I LOVE lemons, limes, oranges and above all white grapefruits. I’m in love with the tanginess and sweetness of these precious gifts of nature and for that reason I made a healthier and fresher version of the most famous Italian dessert in the whole world : the Tiramisu’. This recipe also works great with lemons. Have a boost of vitamin C while enjoying a delicious dessert and savoring the taste of the upcoming summer.
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 6
Difficulty : easy
Prep Time : 20 min. plus 2 hours rest in the fridge
1 white grapefruit
2 eggs, separated
7 tablespoons caster sugar
8 ounces fresh mascarpone cheese
3/4 cup heavy whipping cream
1 cup water
7 ounces savoiardi
Wash, dry and grate half of the peel of the white grapefruit, then squeeze out the juice of the whole grapefruit. Set aside.
In a large mixing bowl beat the egg yolks and 5 tablespoons of sugar with a hand mixer until creamy.
Add the mascarpone cheese and continue to beat until incorporated.
In a second mixing bowl, whip the egg whites until stiff then gently fold into the mascarpone cream.
In a third mixing bowl, whip the chilled heavy whipping cream until stiff then fold into the mascarpone cream.
Stir in the grated grapefruit peel.
Pour the grapefruit juice and 1 cup of water into a rim soup plate, add the remaining 2 tablespoons of sugar and stir until dissolved.
Spoon the bottom of a baking dish with a little amount of the mascarpone cream.
Dip briefly the ladyfingers (one at the time) into the grapefruit and water mixture, then squeeze out the excess of liquid.
Make a layer of dipped ladyfingers into the baking dish then spoon evenly half of the mascarpone cream over the ladyfingers.
Make another layer of dipped ladyfingers, spoon evenly the remaining mascarpone cream over the ladyfingers.
Cover the grapefruit tiramisu’ tightly with cling wrap and allow to rest in the fridge at least 2 hours before serving.
Serve garnished with grapefruit slices.