Chocolate Orange Tiramisu with Hazelnuts
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Chocolate Orange Tiramisu with Hazelnuts
You love chocolate, you love tiramisu, so how could you not love Chocolate Tiramisu with Oranges and Hazelnuts? The perfect treat for any time of day
Ingredients
Directions
Preheat the oven to 350˚F.
Line a rimmed baking sheet with parchment paper.
First, melt the chocolate. You can melt the chocolate i na double boiler over medium-low heat, or in a microwave safe bowl, heating the chocolate in 20 second intervals and stirring between each interval until melted. Allow to cool slightly.
In a medium bowl, whisk egg yolks and 1/4 cup sugar until light and pale yellow.
In a separate bowl, using a handheld electric mixer, beat the egg whites with the salt and remaining sugar until soft peaks form.
Fold the melted chocolate into the yolk mixture.
Fold in the egg white mixture.
Spread the batter onto the prepared baking sheet and smooth so there is an even surface.
Bake for 10-12 minutes.
Remove from the oven and cool. Once cool, brush with 1/2 cup of the Gran Marnier.
Using an electric mixer or stand mixer with a whisk attachment, whip the heavy cream unti soft peaks form.
Set up a double boiler and bring the water to a simmer. In the top pot, beat the egg yolks, sugar, and Marsala wine until hot and tripled in size. Remove from the heat.
Whisk in the mascarpone cheese and orange zest.
Fold in whipped cream and chill in the refrigerator for at least one hour.
Cut circles from the cake using a 3" round cookie cutter.
Place the circles of cake on a baking sheet.
Layer the mascarpone filling on top of each circle of cake. Top the cream with chopped hazelnuts. Freeze the layers for about 30 minutes.
Remove from the freezer and stack the layers on top of each other.
With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.
Top with the remaining chopped hazelnuts and orange segments.
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Ingredients
Directions
Preheat the oven to 350˚F.
Line a rimmed baking sheet with parchment paper.
First, melt the chocolate. You can melt the chocolate i na double boiler over medium-low heat, or in a microwave safe bowl, heating the chocolate in 20 second intervals and stirring between each interval until melted. Allow to cool slightly.
In a medium bowl, whisk egg yolks and 1/4 cup sugar until light and pale yellow.
In a separate bowl, using a handheld electric mixer, beat the egg whites with the salt and remaining sugar until soft peaks form.
Fold the melted chocolate into the yolk mixture.
Fold in the egg white mixture.
Spread the batter onto the prepared baking sheet and smooth so there is an even surface.
Bake for 10-12 minutes.
Remove from the oven and cool. Once cool, brush with 1/2 cup of the Gran Marnier.
Using an electric mixer or stand mixer with a whisk attachment, whip the heavy cream unti soft peaks form.
Set up a double boiler and bring the water to a simmer. In the top pot, beat the egg yolks, sugar, and Marsala wine until hot and tripled in size. Remove from the heat.
Whisk in the mascarpone cheese and orange zest.
Fold in whipped cream and chill in the refrigerator for at least one hour.
Cut circles from the cake using a 3" round cookie cutter.
Place the circles of cake on a baking sheet.
Layer the mascarpone filling on top of each circle of cake. Top the cream with chopped hazelnuts. Freeze the layers for about 30 minutes.
Remove from the freezer and stack the layers on top of each other.
With a spatula, cover the cake stack with a thin layer of cream, almost icing it like a cake.
Top with the remaining chopped hazelnuts and orange segments.