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White Grapefruit Tiramisu

White Grapefruit Tiramisu

White Grapefruit Tiramisu

White grapefruit is a fresh, citrusy spin on tiramisu that really brightens up the legendary Italian dessert. 

I’m a very citrusy person, which means that I LOVE lemons, limes, oranges and above all white grapefruits. I’m in love with the tanginess and sweetness of these precious gifts of nature and for that reason I made a fresher version of the most famous Italian dessert in the whole world : the Tiramisu’. Now this recipe also works great with lemons, so you can have a boost of vitamin C while enjoying a delicious dessert.

Buon Appetito!


Step by Step Guide to Making White Grapefruit Tiramisu


1. Prepare the Grapefruit:

  • Wash and dry the white grapefruit.
  • Grate half of the grapefruit’s peel.
  • Squeeze the juice from the entire grapefruit.
  • Set both the juice and grated peel aside.

2. Make the Mascarpone Cream:

  • In a large mixing bowl, beat the egg yolks with 5 tablespoons of sugar using a hand mixer until the mixture turns creamy.
  • Add the mascarpone cheese to the egg yolk mixture and continue to beat until well combined.

3. Incorporate Whipped Egg Whites:

  • In a separate bowl, whip the egg whites until they reach stiff peaks.
  • Gently fold the whipped egg whites into the mascarpone and yolk mixture.

4. Add Whipped Heavy Cream:

  • In yet another mixing bowl, whip the chilled heavy whipping cream until stiff.
  • Gently fold this into the mascarpone mixture.

5. Stir in Grapefruit Zest:

  • Fold in the grated grapefruit peel into the mascarpone mixture, ensuring it’s well distributed.

6. Prepare Grapefruit Dip for Ladyfingers (Savoiardi):

  • In a shallow dish, combine the grapefruit juice, 1 cup of water, and the remaining 2 tablespoons of sugar.
  • Stir until the sugar dissolves completely.

7. Assemble the Tiramisu:

  • Lightly spread some of the mascarpone cream mixture at the bottom of your baking dish.
  • Dip each Ladyfinger (Savoiardi) into the grapefruit-water mixture briefly, ensuring they don’t get too soggy.
  • Squeeze out the excess liquid from the ladyfingers.
  • Create a layer of dipped ladyfingers in the baking dish.
  • Evenly spread half of the mascarpone cream over the ladyfingers.
  • Repeat another layer of dipped ladyfingers.
  • Top with the remaining mascarpone cream, ensuring a smooth and even layer.

8. Chill and Set:

  • Cover the tiramisu tightly with cling wrap.
  • Refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set.

9. Serve and Garnish:

  • When ready to serve, garnish with fresh grapefruit slices.

NOTE:

This recipe can either be made in small individual cake dishes like in the photo, or in one larger dish.

See Also


White Grapefruit Tiramisu

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White Grapefruit Tiramisu

White Grapefruit Tiramisu


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  • Author: Ale Gambini
  • Total Time: 2 hours 25 minutes
  • Yield: 6 Servings 1x

Description

White grapefruit is a fresh, citrusy spin on tiramisu that really brightens up the legendary Italian dessert. 


Ingredients

Units Scale
  • 1 white grapefruit
  • 2 eggs, separated
  • 7 tablespoons caster sugar
  • 8 ounces fresh mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 1 cup water
  • 7 ounces savoiardi (ladyfingers)

Instructions

1. Prepare the Grapefruit:

  • Wash and dry the white grapefruit.
  • Grate half of the grapefruit’s peel.
  • Squeeze the juice from the entire grapefruit.
  • Set both the juice and grated peel aside.

2. Make the Mascarpone Cream:

  • In a large mixing bowl, beat the egg yolks with 5 tablespoons of sugar using a hand mixer until the mixture turns creamy.
  • Add the mascarpone cheese to the egg yolk mixture and continue to beat until well combined.

3. Incorporate Whipped Egg Whites:

  • In a separate bowl, whip the egg whites until they reach stiff peaks.
  • Gently fold the whipped egg whites into the mascarpone and yolk mixture.

4. Add Whipped Heavy Cream:

  • In yet another mixing bowl, whip the chilled heavy whipping cream until stiff.
  • Gently fold this into the mascarpone mixture.

5. Stir in Grapefruit Zest:

  • Fold in the grated grapefruit peel into the mascarpone mixture, ensuring it’s well distributed.

6. Prepare Grapefruit Dip for Ladyfingers:

  • In a shallow dish, combine the grapefruit juice, 1 cup of water, and the remaining 2 tablespoons of sugar.
  • Stir until the sugar dissolves completely.

7. Assemble the Tiramisu:

  • Lightly spread some of the mascarpone cream mixture at the bottom of your baking dish.
  • Dip each ladyfinger into the grapefruit-water mixture briefly, ensuring they don’t get too soggy.
  • Squeeze out the excess liquid from the ladyfingers.
  • Create a layer of dipped ladyfingers in the baking dish.
  • Evenly spread half of the mascarpone cream over the ladyfingers.
  • Repeat another layer of dipped ladyfingers.
  • Top with the remaining mascarpone cream, ensuring a smooth and even layer.

8. Chill and Set:

  • Cover the tiramisu tightly with cling wrap.
  • Refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set.

9. Serve and Garnish:

  • When ready to serve, garnish with fresh grapefruit peels.

Notes

This recipe can either be made in small individual cake dishes like in the photo, or in one larger dish.

  • Prep Time: 25 mins
  • Chilling Time: 120 mins
  • Category: Dessert
  • Method: Chilling
  • Cuisine: Italian

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 320
  • Sugar: 18g
  • Sodium: 85g
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 120mg

 

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