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CHOCOLATE ORANGE TIRAMISU
This recipe is an adaptation of the classic tiramisu, created in 1970 in Verona, Italy. It plays on the superb association of coffee and GRAND MARNIER® liqueur which, in addition to the coffee’s hazelnut flavours, adds a new dimension to this dessert.
Here, the classic Tiramisu recipe is enriched with the flavours of GRAND MARNIER® liqueur as well as with a fun and tasty ritual – eating the dessert with the chocolate spoon which can then be eaten itself!
Chocolate Orange Tiramisu

What you need

Serves 4
Syrup:

  • 200 ml strong coffee
  • 60 ml GRAND MARNIER® Cordon Rouge liqueur
  • 4 ladyfinger biscuits


Mascarpone mousse:

  • 200 g mascarpone
  • 135 ml whipped cream
  • 30 ml GRAND MARNIER® Cordon Rouge liqueur
  • Finely grated zest of ½ orange
  • 3 egg whites (90 g)
  • 3 egg yolks (60 g)
  • 60 g sugar


Chocolate spoons:

  • 70% dark chocolate
  • Wooden skewers

How to make it

Combine the GRAND MARNIER® liqueur with the hot coffee. Let cool. 

Soak the ladyfinger biscuits in this syrup until they are thoroughly imbibed.

Mix the yolks into the mascarpone. Add the GRAND MARNIER® liqueur along with the orange zest and whipped cream. Fold in the beaten together egg whites and sugar. Place a biscuit in the bottom of each glass and top with mousse. Repeat this procedure once more. Keep chilled.

Melt the chocolate and form small disks on a piece of aluminium foil using a teaspoon.

Insert wooden skewers to serve as handles of the chocolate spoons. Refrigerate and let harden.

Chef's tip

Mix the mascarpone as little as possible as it can become grainy.

Serve with a glass of GRAND MARNIER® Cordon Rouge liqueur.

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