Orange Blossom Tiramisu

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recipe by Maud, Le Meilleur Pâtissier

  • Time icon
    Total Time
    9hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    391

A citrus twist on a classic Italian dessert. Prep ahead and make the day before to let the tiramisu chill in the fridge overnight before serving. User generated recipes have not been re-tested by Kenwood.

recipe updated Dec 13, 2023

Ingredients

  • Espresso icon
    Espresso
    30 ml
  • Egg white icon
    Egg white
    4
  • Caster sugar icon
    Caster sugar
    100 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Cornflour icon
    Cornflour
    25 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Whipping cream icon
    Whipping cream
    150 g
  • Mascarpone cheese icon
    Mascarpone cheese
    200 g
  • Orange blossom water icon
    Orange blossom water
    2 tablespoons
  • Cocoa powder icon
    Cocoa powder
    as needed
  • Egg icon
    Egg
    2
  • Cane sugar icon
    Cane sugar
    60 g
  • Egg yolk icon
    Egg yolk
    4

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Baking tray - large
  • kCook icon Baking dish - medium

Step preview

  1. Making the biscuits:
  2. Preheat an oven to 180ºC
  3. Fit the Whisk Tool
  4. Add yolks into the appliance bowl, fit the splashguard
  5. Whisk - 3 minutes, speed 4
  6. Transfer to a medium bowl and set aside
  7. Clean the appliance bowl and fit the Whisk Tool
  8. Add egg whites into the appliance bowl, fit the splashguard
  9. Then add sugar a little at a time while the machine is running
  10. Whisk until smooth and glossy - 5 minutes, speed 4
  11. Remove the bowl from the machine
  12. Then transfer the egg yolks
  13. Fold gently until well combined
  14. Then add the next ingredients
  15. Fold gently until well combined
  16. Prepare a piping bag with a plain round tip
  17. Transfer the mixture into the piping bag
  18. Line a baking tray with parchment paper
  19. Pipe lines of mixture, about 10cm long
  20. Sprinkle with icing sugar
  21. Let rest - 5 minutes
  22. Sprinkle again with icing sugar
  23. Bake - 11 minutes, 180°C
  24. Remove from the oven and let cool
  25. Making the mousse:
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Whisk until light and fluffy - 6 minutes, speed 2
  29. Transfer to a medium bowl and set aside
  30. Clean the appliance bowl and fit the Whisk Tool
  31. Add the ingredients into the appliance bowl, fit the splashguard
  32. Whisk until thickened - 4 minutes, speed 4
  33. Transfer a small amount of whisked egg into the appliance bowl
  34. Mix until combined - 20 seconds, speed 2
  35. Remove the bowl from the machine
  36. Transfer the remaining whisked egg into the appliance bowl
  37. Fold in gently with a spatula until well combined
  38. Assembly:
  39. Add espresso to a medium bowl
  40. Soak each biscuit in the espresso
  41. Place a row of soaked biscuits into the baking dish
  42. Then add a layer of mousse
  43. Repeat layering biscuits and mousse until the last layer is mousse
  44. Chill in the fridge overnight
  45. Sift cocoa powder on top before serving
  46. Serve
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