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.
White Grapefruit Tiramisu
- 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
- 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
