I’m welcoming the summer 2017 with a tangy version of the classic Tiramisù. This recipe works great with any citrus fruits (grapefruits, lemons, limes) or with Limoncello, the lemon liqueur originated from Sorrento (Almafi coast). This dessert is a great idea for entertaining your guests on a warm summer night and remember, it will taste even better if prepared one day ahead.
Have a boost of vitamin C and a splash of summer with the white grapefruit Tiramisù.
Photo by Ale Gambini – A Queen In The Kitchen
Servings : 6
Difficulty : easy
Prep Time : 20 min. plus 2 hours chilling 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 (Italian ladyfingers)
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.