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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 1 14 cups granulated sugar, divided
- 3 cups 35% cream, divided
- 2 teaspoons vanilla, divided
- 8 tangerines or 1 small orange
- 1 grated lemon, zest of
- 1 (475 g) containercanadian mascarpone cheese
- 2 teaspoons cornstarch
- 3 (150 g) packagesgiant ladyfingers
- fresh mint sprig
Method
- In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water.
- Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn).
- Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended.
- Let cool.
- Grate tangerines to make 1 1/2 teaspoons zest; set aside.
- Squeeze juice from 3 tangerines; reserve.
- Cut peel and white pith from remaining tangerines.
- Holding tangerine over a bowl, cut segments from between membranes.
- Strain juice from segments and add to reserved juice, Set segments and juice aside.
- Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese.
- In a chilled bowl, whip remaining cream to soft peaks.
- Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
- Layer half of the lady fingers in a dish.
- Drizzle with half of the reserved juice.
- Spread with half of the Mascarpone mixture; top with one-third of whipped cream.
- Repeat layers ending with whipped cream.
- Cover and refrigerate for at least 4 hours or for up to 1 day.
- Cover and refrigerate remaining caramel sauce and tangerine segments separately.
- Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce.
- Garnish with fresh mint.