Italian Orange Tiramisu Recipe with Citrus Mascarpone

Why You Will Love This Orange Tiramisu

This Orange Tiramisu combines silky mascarpone cream, coffee-soaked ladyfingers, and a bright orange curd to create a harmonious dessert that is both comforting and refreshing. The citrus balances the richness of the mascarpone while dark chocolate adds depth and contrast. The texture is light yet indulgent — perfect for anyone who loves classic tiramisu but wants a zesty twist.

The recipe preserves the essential elements of traditional tiramisu — layers of soaked ladyfingers and a creamy mascarpone filling — while introducing orange zest and curd to lift the overall flavor. It’s a great choice for spring and summer gatherings or whenever you want a dessert that feels both familiar and inspired.

Ingredients

Below is a clear ingredient list for Orange Tiramisu. Exact measurements and a full printable recipe follow in the recipe card further down.

• Ladyfingers — for the classic layered structure.
• Espresso or strong coffee — cooled to room temperature for soaking.
• Egg yolks — room temperature; pasteurized eggs can be used if preferred.
• Orange zest — from one orange for bright citrus aroma.
• Sugar — divided between the filling and coffee soak.
• Mascarpone cheese — cold, for the authentic creamy texture; do not substitute with cream cheese.
• Orange curd — adds concentrated orange flavor and a silky finish.
• Heavy cream — cold; used in both the filling and the whipped topping.
• Chopped dark chocolate — for sprinkling between layers or as garnish.
• Powdered sugar — for sweetening the whipped topping.

How to Make Orange Tiramisu

Make the Filling

1. Combine the sugar with the espresso or strong coffee in a shallow bowl and set aside to cool to room temperature.
2. In a heatproof bowl, whisk together the egg yolks, orange zest, and sugar. Place the bowl over a simmering double boiler and stir continuously until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir for a few minutes to cool.
3. Fold in the orange curd until evenly incorporated and smooth.
4. In a separate bowl, beat the mascarpone cheese until smooth using a stand or hand mixer.
5. Add the cold heavy cream to the mascarpone and whip to medium-soft peaks. Be careful not to overmix, as mascarpone can split if beaten too long.
6. Gently fold the yolk-and-curd mixture into the mascarpone and cream until homogeneous and light.

Assemble

1. Quickly dip each ladyfinger into the cooled coffee mixture — just enough to soak the bottom without becoming soggy. Arrange a single layer of soaked ladyfingers in the bottom of an 8-inch pan or individual serving glasses.
2. Spread half of the mascarpone-orange filling over the ladyfingers, then sprinkle with half of the chopped dark chocolate.
3. Repeat with a second layer of soaked ladyfingers and the remaining filling. Smooth the top and spread the remaining orange curd over the final layer.
4. Chill the assembled tiramisu in the refrigerator for at least four hours or overnight to set and to allow the flavors to meld.
5. Just before serving, whip the remaining heavy cream with the powdered sugar to firm peaks. Pipe or spoon the whipped cream over the tiramisu and finish with a dusting of cocoa powder, grated or shaved chocolate, and a touch of orange zest if desired.

Tips and Variations

• Yields: One 8-inch pan or 8–10 individual servings.
• Boost the citrus: stir a little extra orange zest into the mascarpone or sprinkle zest on the finished tiramisu for extra brightness.
• For an adult version, add 1–2 tablespoons of orange liqueur (such as Grand Marnier) to the coffee before soaking the ladyfingers.
• Avoid overwhipping the mascarpone and cream — overmixing can cause the mixture to separate or become grainy.
• Always dip ladyfingers into cooled or room-temperature coffee. Warm or hot coffee will make the cookies absorb too much liquid and produce a soggy dessert.

Storage

Store the tiramisu covered in the refrigerator for up to three days, taking into account any expiration dates of store-bought orange curd. This dessert actually benefits from resting: flavors develop and the layers meld together when chilled overnight.

If making ahead, assemble the tiramisu and refrigerate until you are ready to serve. Wait to whip and pipe the final topping until serving time to keep the presentation fresh. Garnish with cocoa powder, grated chocolate, and orange slices right before serving.

Recipe Card — Orange Tiramisu

Orange Tiramisu

A citrus-infused take on the classic Italian tiramisu, layered with orange curd, mascarpone cream, coffee-soaked ladyfingers, and dark chocolate.

Ingredients

Soaking

• 1 cup espresso or strong coffee (240 ml)
• 1/4 cup sugar (50 g)

Filling

• 5 large egg yolks, room temperature
• Zest of one orange
• 1/2 cup sugar (100 g)
• 1 recipe orange curd (about 1/2 cup)
• 2 cups mascarpone cheese, cold (450 g)
• 1 cup heavy cream, cold (240 ml)
• 1/2 cup chopped dark chocolate (85 g)

Assembling

• 24 ladyfingers
• 1 cup heavy cream (240 ml), for whipping
• 2 tablespoons powdered sugar

Instructions

1. Mix the coffee and the 1/4 cup sugar and set aside to cool to room temperature.
2. For the filling: place egg yolks, 1/2 cup sugar, and orange zest in a medium bowl and set over a double boiler. Stir continuously until the sugar dissolves and the mixture thickens slightly. Remove from heat and cool for about 3 minutes.
3. Stir in the orange curd and set aside.
4. Beat the mascarpone until smooth. Add 1 cup cold heavy cream and whip until medium peaks form. Do not overmix.
5. Fold the yolk-and-curd mixture into the mascarpone mixture until smooth and uniform.
6. Assemble: dip the bottom of each ladyfinger into the cooled coffee and line the bottom of an 8-inch dish. Spread half the filling over the cookies, sprinkle half the chopped chocolate, then add a second soaked layer and the remaining filling.
7. Spread remaining 1/2 cup orange curd on top, refrigerate at least 4 hours or overnight.
8. Before serving, whip remaining heavy cream with powdered sugar to stiff peaks. Pipe or spoon over the tiramisu and garnish with cocoa powder or shaved chocolate.

Notes

• Use individual glasses for elegant single servings.
• Store refrigerated for up to three days; consider the orange curd’s shelf life.
• For an adult version, add 1–2 tablespoons orange liqueur to the coffee.