Aperol spritz tiramisu

Step 1/4

• 12½ ml Aperol
• 12½ ml white wine
• 12½ g sugar
• 25 ml water

• pot
• cooking spoon
• bowl

To make the syrup, bring part of the Aperol, part of the wine, part of the sugar and part of the water to the boil and simmer gently until the sugar has dissolved and the alcohol has evaporated, approx. 2 min. Transfer to a bowl and set aside.

Step 2/4

• 50 ml orange juice
• 7½ g starch
• 37½ g sugar
• 12½ ml water
• 20 g butter
• 25 ml Aperol
• ½ egg yolks

• saucepan (small)
• whisk

Squeeze the orange juice. For the orange cream, mix the orange juice, cornstarch, ½ the remaining sugar, remaining water, butter, remaining Aperol, and egg yolks in a small pan. Heat, stirring constantly, and bring to the boil until the mixture thickens and the alcohol has evaporated, approx. 2 min. Remove from the heat, cover and set aside.

Step 3/4

• 125 g mascarpone cheese
• ¼ orange zest
• 37½ g sugar
• 50 g cream

• fine grater
• bowl (large)
• hand mixer with beaters

To make the mascarpone cream, finely grate the zest of one orange. In a large bowl, combine the mascarpone, orange zest, remaining sugar, and whipping cream and whip with a hand mixer until stiff and fluffy.

Step 4/4

• 62½ g ladyfingers
• 2½ g mint (for decorating)

• baking dish
• rubber spatula

Briefly dip the ladyfingers one by one into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top and smooth out. Spread another layer of soaked ladyfingers on top and press down lightly. Spread the rest of the cream on top and smooth down as well. Stir the orange cream until smooth and pour over the top of the cream. Smooth out the orange cream and chill the tiramisu for at least 2–3 hrs. Garnish with orange slices and mint.

Enjoy your meal!