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Zesty Indulgence: Tiramisu with a Twist of Orange Cream Bliss!

With mascarpone and Greek yogurt


In a bowl, lightly beat the eggs with the sugar

Add the orange and lemon juice, the salt, the zest and the cornflour and mix

Pour it into a saucepan and let it set over low heat, stirring constantly

As soon as you take it off the heat, add the butter and mix

Cover with cling film and let it come to room temperature before putting it in the fridge

Beat the whipped cream and put it in the fridge

Mix the mascarpone, yogurt, sugar and vanilla with the mixer until fluffy

Add the whipped cream and mix gently

Put orange juice and liqueur in a bowl

Spread a layer of the cream on the pyrex

Soak the savoyars in the juice and place them on top of the cream

Spread the whipped cream on top

Spread the cream on top and repeat the layers

Place in the refrigerator for at least 1 hour


For the orange cream

2 fresh oranges (juice and zest )

1 fresh lemon (juice and zest)

Orange and lemon juice it should be 160 ml

200 g of sugar

6 egg yolks

125 g of butter

1 pinch of salt

1 tbsp corn flour

For the white cream

200 ml double cream

2 tbsp vanilla extract

500 g of mascarpone

200 g of strained yogurt

80 g of sugar

24 pieces of savoy

20 - 30 ml orange liqueur

120-150 ml orange juice

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