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Orange Blossom Water Tiramisu Pots by Nielsen-Massey

Quick and easy

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About the bake

These lovely tiramisu pots combine the flavours of strong coffee with delicate orange to really tickle your taste buds.

25Prep Time
2Serves
Easy

Method

  1. Step 1:

    You will need two glasses approximately 150ml capacity.

  2. Step 2:

    Combine the coffee and Kahlua, and set aside until needed.

  3. Step 3:

    In a large bowl, whisk together the egg yolk, sugar and marsala until pale and frothy, then gently stir in the mascarpone, orange zest and orange blossom water.

  4. Step 4:

    In a separate clean bowl, whisk the egg white until stiff peaks form. Gently fold this into the mascarpone cream.

  5. Step 5:

    To assemble, take each sponge finger and dip into the coffee mixture until the sponge has fully absorbed.  Break one half of a finger in two and place at the bottom of the glass, followed by a heaped tablespoon of the mascarpone cream.

  6. Step 6:

    Repeat again by placing the other half to the sponge finger broken in two on top, and spoon over another tablespoon of cream.  At this stage, dust over a layer of cocoa powder.

  7. Step 7:

    Take a second whole coffee-soaked sponge finger, break into two and lay both halves on top.  Cover in a little more cream and before serving, dust with another layer of cocoa.

Ingredients

    • 60ml Strong black coffee (warm)
    • 2 tbsp Kahlua (or dark rum)
    • 1 Large free range eggs (separated)
    • 1 1/2 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 1/2 tbsp Marsala
    • 1 Orange(s) (zest)
    • 1 tsp Nielsen-Massey Orange Blossom Water
    • 150g Mascarpone cheese
    • 4 Savoiardi sponge fingers
    • For dusting Cocoa powder

Utensils

  • 2x Serving glasses
  • 2x Large mixing bowls
  • Whisk

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