Frozen Hazelnut-Tangerine Tiramisu
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Hazelnut (toasted)8 large
Egg Yolk1 cup
Whipping Cream1 tbsp
Tangerine Peel (grated)7 tbsps
Grand Marnier5 tsps
Instant Espresso PowderDirections:
1
For Praline: Lightly oil baking sheet
2
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves
3
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally
4
Mix in nuts
5
Pour onto prepared sheet; cool
6
Coarsely chop praline
7
Lightly oil baking sheet
8
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves
9
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally
10
Mix in nuts
11
Pour onto prepared sheet; cool
12
Coarsely chop praline
13
For Filling: Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup, about 12 minutes
14
Set aside
15
Whisk 1 cup sugar and yolks in large metal bowl
16
Whisk in 1 cup water
17
Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180°F
18
, about 5 minutes
19
Remove from over water
20
Using electric mixer, beat mixture until cool, about 5 minutes
21
Mix in tangerine juice, cream and peel
22
Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth
23
Fold in 1 cup praline (reserve remaining praline for another use)
24
Chill filling while preparing biscuits
25
Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap
26
Stir remaining 10 tablespoons sugar, 10 tablespoons water and espresso powder in heavy small saucepan over low heat until sugar dissolves
27
Mix in 5 tablespoons Grand Marnier
28
Cool syrup
29
Using sharp knife, trim 1 biscuit to 3-inch length
30
Soak biscuit in syrup 10 seconds per side
31
Place rounded end up and sugared side against side of prepared pan
32
Repeat with as many biscuits as necessary to cover sides of pan
33
Soak more biscuits in syrup and place on bottom of pan, covering completely
34
Pour half of filling into pan
35
Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely
36
Spoon remaining filling over
37
Freeze overnight
38
Release pan sides from cake
39
Fold down plastic
40
Sift cocoa over dessert
41
Garnish with tangerine slices, if desired
42
Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup, about 12 minutes
43
Set aside
44
Whisk 1 cup sugar and yolks in large metal bowl
45
Whisk in 1 cup water
46
Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180°F
47
, about 5 minutes
48
Remove from over water
49
Using electric mixer, beat mixture until cool, about 5 minutes
50
Mix in tangerine juice, cream and peel
51
Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth
52
Fold in 1 cup praline (reserve remaining praline for another use)
53
Chill filling while preparing biscuits
54
Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap
55
Stir remaining 10 tablespoons sugar, 10 tablespoons water and espresso powder in heavy small saucepan over low heat until sugar dissolves
56
Mix in 5 tablespoons Grand Marnier
57
Cool syrup
58
Using sharp knife, trim 1 biscuit to 3-inch length
59
Soak biscuit in syrup 10 seconds per side
60
Place rounded end up and sugared side against side of prepared pan
61
Repeat with as many biscuits as necessary to cover sides of pan
62
Soak more biscuits in syrup and place on bottom of pan, covering completely
63
Pour half of filling into pan
64
Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely
65
Spoon remaining filling over
66
Freeze overnight
67
Release pan sides from cake
68
Fold down plastic
69
Sift cocoa over dessert
70
Garnish with tangerine slices, if desired