Aperol spritz tiramisu

Aperol spritz tiramisu

Based on 3 ratings
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"The summertime Aperol Spritz madness is happening again, and as a result the most delicious dessert of the summer is born! I never thought people would like my limoncello tiramisu THAT much. But hey, there’s much more where this came from! So here’s another boozy version of the Italian classic. This time it’s inspired by the cult drink: Aperol spritz."
Difficulty
Medium 👍
Preparation
35 min
Baking
0 min
Resting
180 min

Ingredients

2Servings
MetricImperial
37½ ml
Aperol
87½ g
sugar
37½ ml
water
50 ml
orange juice
g
starch
20 g
butter
½
egg yolks
¼
orange zest
50 g
cream
62½ g
ladyfingers

Utensils

pot, cooking spoon, bowl, saucepan (small), whisk, fine grater, bowl (large), hand mixer with beaters, baking dish, rubber spatula

Nutrition per serving

Cal709
Fat41 g
Protein9 g
Carb74 g
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  • Step 1/4

    To make the syrup, bring part of the Aperol, part of the wine, part of the sugar and part of the water to the boil and simmer gently until the sugar has dissolved and the alcohol has evaporated, approx. 2 min. Transfer to a bowl and set aside.
    • 12½ ml Aperol
    • 12½ ml white wine
    • 12½ g sugar
    • 25 ml water
    • pot
    • cooking spoon
    • bowl

    To make the syrup, bring part of the Aperol, part of the wine, part of the sugar and part of the water to the boil and simmer gently until the sugar has dissolved and the alcohol has evaporated, approx. 2 min. Transfer to a bowl and set aside.

  • Step 2/4

    Squeeze the orange juice. For the orange cream, mix the orange juice, cornstarch, ½ the remaining sugar, remaining water, butter, remaining Aperol, and egg yolks in a small pan. Heat, stirring constantly, and bring to the boil until the mixture thickens and the alcohol has evaporated, approx. 2 min. Remove from the heat, cover and set aside.
    • 50 ml orange juice
    • g starch
    • 37½ g sugar
    • 12½ ml water
    • 20 g butter
    • 25 ml Aperol
    • ½ egg yolks
    • saucepan (small)
    • whisk

    Squeeze the orange juice. For the orange cream, mix the orange juice, cornstarch, ½ the remaining sugar, remaining water, butter, remaining Aperol, and egg yolks in a small pan. Heat, stirring constantly, and bring to the boil until the mixture thickens and the alcohol has evaporated, approx. 2 min. Remove from the heat, cover and set aside.

  • Step 3/4

    To make the mascarpone cream, finely grate the zest of one orange. In a large bowl, combine the mascarpone, orange zest, remaining sugar, and whipping cream and whip with a hand mixer until stiff and fluffy.
    • 125 g mascarpone cheese
    • ¼ orange zest
    • 37½ g sugar
    • fine grater
    • bowl (large)
    • hand mixer with beaters

    To make the mascarpone cream, finely grate the zest of one orange. In a large bowl, combine the mascarpone, orange zest, remaining sugar, and whipping cream and whip with a hand mixer until stiff and fluffy.

  • Step 4/4

    Briefly dip the ladyfingers one by one into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top and smooth out. Spread another layer of soaked ladyfingers on top and press down lightly. Spread the rest of the cream on top and smooth down as well. Stir the orange cream until smooth and pour over the top of the cream. Smooth out the orange cream and chill the tiramisu for at least 2–3 hrs. Garnish with orange slices and mint.
    • 62½ g ladyfingers
    • g mint (for decorating)
    • baking dish
    • rubber spatula

    Briefly dip the ladyfingers one by one into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top and smooth out. Spread another layer of soaked ladyfingers on top and press down lightly. Spread the rest of the cream on top and smooth down as well. Stir the orange cream until smooth and pour over the top of the cream. Smooth out the orange cream and chill the tiramisu for at least 2–3 hrs. Garnish with orange slices and mint.

  • Enjoy your meal!

    Aperol spritz tiramisu
FAQ

Yes, non-alcoholic aperitifs or a mixture of orange and rhubarb juice can be used in place of Aperol and white wine.

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