Christmas Tangerine Tiramisu

Name: Christmas Tangerine Tiramisu
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 6 Servings
Ingredients: 200 g Ladyfingers; 5 piece Tangerines; 4 tbsp Amaretto; 3 piece Eggs; 50 g Sugar; 250 g Mascarpone; 1 pinch Salt; 2 tbsp Almond slivers; 1 tbsp Cocoa powder

Dessert

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Christmas Tangerine Tiramisu is ready in 4 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Christmas tangerine tiramisu is a festive dessert with ladyfingers, tangerines, mascarpone and Amaretto, prepared in the Thermomix®. Preparation takes about 45 minutes, cooling time is 240 minutes. The recipe yields 6 servings. Ideal as a dessert for a Christmas family dinner or festive occasions.

Ingredients (9 ingredients)

200 g Ladyfingers
5 piece Tangerines
4 tbsp Amaretto
3 piece Eggs
50 g Sugar
250 g Mascarpone
1 pinch Salt
2 tbsp Almond slivers
1 tbsp Cocoa powder

Preparation (16 steps)

Prepare ladyfingers

Place the ladyfingers in a baking dish (approx. 20x30 cm).

Prepare tangerine juice

Put the juice of the tangerines into the mixing bowl.

Heat tangerine juice

Thermomix® Setting

3 min/122°F/Speed 1 122°F

Heat the tangerine juice for 3 min./50°C/speed 1.

3 min

Add Amaretto

Thermomix® Setting

5 sec/Speed 2

Add the Amaretto to the warm tangerine juice in the mixing bowl and stir for 5 sec./speed 2.

5 sec

Soak ladyfingers

Drizzle the tangerine juice-Amaretto mixture over the ladyfingers.

Separate eggs

Separate the eggs. Put egg yolks and sugar in the mixing bowl.

Beat egg yolks and sugar

Thermomix® Setting

3 min/Speed 3

Beat the egg yolks and sugar for 3 min./speed 3 until a light, frothy mixture is formed.

3 min

Stir in mascarpone

Thermomix® Setting

20 sec/Speed 3

Add the mascarpone to the egg yolk-sugar mixture in the mixing bowl and stir in for 20 sec./speed 3.

20 sec

Beat egg whites until stiff

Beat the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff.

Fold in egg whites

Carefully fold the egg whites into the mascarpone cream.

Spread cream

Spread half of the mascarpone cream on the soaked ladyfingers.

Spread tangerines

Spread half of the tangerine segments on the cream.

Second layer

Spread the remaining mascarpone cream on top and top with the remaining tangerine segments.

Cool tiramisu

Refrigerate the tiramisu for at least 3 hours, preferably overnight.

Chop almonds

Thermomix® Setting

3 sec/Speed 5

Put the almonds in the mixing bowl and chop for 3 sec./speed 5.

3 sec

Decorate tiramisu

Sprinkle with almond slivers and cocoa powder before serving.

Finished cooking? Great! 🎉

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About this recipe

This tangerine tiramisu is a Christmas variation of a classic that has been a tradition in my family for several years. I still remember watching my grandma prepare the original tiramisu as a child. The smell of coffee and cocoa filled the whole house. This recipe is a tribute to those memories, but with a wintery twist. The ingredients play a crucial role in the taste and texture. The ladyfingers form the base and soak up the aromatic tangerine juice-Amaretto mix, making them soft and juicy. The tangerines bring a fruity acidity and freshness into play, which harmonizes perfectly with the creamy mascarpone. The Amaretto gives a subtle almond note, which underlines the Christmas aroma. The mascarpone provides the typical creamy texture of the tiramisu. Almond slivers and cocoa powder serve as decoration and add a nutty or slightly bitter note. When preparing in the Thermomix®, it is important to follow the order of the steps exactly. Heating the tangerine juice in the mixing bowl ensures that the Amaretto is better distributed and the ladyfingers are optimally soaked. Patience is required when beating egg yolk and sugar. The mixture should be really light and foamy before adding the mascarpone. The egg white should be beaten with a separate hand mixer to achieve optimal firmness. Be careful when folding in the egg white so that the cream remains airy. For a vegetarian version, the Amaretto can be replaced with almond syrup. A vegan version is a little more complex, but possible. Vegan ladyfingers, a vegan cashew-based mascarpone alternative and an egg substitute can be used for this. Instead of Amaretto, orange liqueur can also be used. If you like it more Christmassy, you can add a pinch of cinnamon or gingerbread spice to the cream. Serve the tiramisu well chilled. It goes perfectly with a glass of Vin Santo or an espresso. Fresh tangerine segments or a few roasted almond slivers are suitable as a side dish. The tiramisu can be prepared well in advance. It can be kept in the refrigerator for up to 2 days. It tastes best when it has been infused for at least 4 hours so that the aromas can develop optimally. The almond slivers and cocoa powder should only be sprinkled on shortly before serving so that they do not become damp.