Creamy Orange Tiramisu 

(As contributed by Margaret Smith and published in the Club Cook Book 2005) 


300 ml (10 fl.oz) freshly squeezed orange juice 

30 – 50 ml (2 – 4 tbsp) orange liqueur 

12 sponge fingers 

12 – 13 amaretti biscuis, crushed 

3 oranges peeled and segmented 

4 eggs, separated 

450 g (1 lb) mascarpone cheese 

125 g (4 oz) caster sugar 

125 g (4 oz) flaked almonds, toasted 


  1. Mix together orange juice and liqueur 
  2. Arrange the sponge figers in the bottom of a 1.5 litre (2 ½ pt) glass bowl 
  3. Pour over the orange juice and liqueur then cover with the amaretti biscuits and orange segments 
  4. Beat together the egg yolks, mascarpone cheese and sugar 
  5. In another bowl, whisk the egg whites until stiff, then fold into the mascarpone mixture using a metal spoon 
  6. Spread this mixture over the top of the amaretti biscuits and decorate with toasted almonds 
  7. Chill slightly before serving. 

NB As this recipe contains raw eggs, take care to whom it is served. 

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