Rooibos & Orange Tiramisu

A tiramisu with a South African twist

Classic tiramisu is built on coffee. I wanted one that tasted like home, so the ladyfingers are dipped in a bold rooibos soak, infused with orange peel and vanilla and finished with brandy. It’s still everything you love about tiramisu: soft, creamy layers and a generous dusting of cocoa. It just has a little more South Africa in it.

Rooibos is naturally caffeine-free, so this is a lovely one for anyone who doesn’t love coffee.

What makes this tiramisu work

A strong rooibos soak

Brew the rooibos strong and taste it before it cools. It should be bold and clearly rooibos, because the ladyfingers soak up all that flavour.

A gently cooked yolk base

The yolks, sugar and a little rooibos are whisked over barely simmering water until pale, thick and ribboning, about 4 to 5 minutes or 60°C. The bowl mustn’t touch the water. You’re tempering, not scrambling.

Only half the egg whites

Whip all four whites, then fold them in one big spoonful at a time and stop when the cream looks thick and holds itself. You’ll probably only use about half. Trust your eye.

Time in the fridge

Give it at least 6 hours, ideally overnight. Any less and it’s too runny to hold its layers.

Ingredients and substitutions

• Rooibos: 6 tea bags, or 4 tablespoons of loose leaf.
• Brandy: 100 to 125 ml in the soak. Leave it out for an alcohol-free version.
• Mascarpone: straight from the fridge, so the cream stays thick.
• Ladyfingers: savoiardi biscuits, the classic for tiramisu.
• Vanilla: a split vanilla pod, or 1 teaspoon of vanilla essence or extract.
• Cocoa: Dutch-process cocoa gives the smoothest, darkest finish.

Tips for the best rooibos tiramisu

• Let the rooibos soak cool completely before you start dipping.
• Dip each ladyfinger for just 2 to 3 seconds a side, so it softens without falling apart.
• Break the ladyfingers to fit your glasses, then layer biscuit and cream.
• Make it the day before, and dust with cocoa just before serving.

Rooibos & Orange Tiramisu

A South African soul in an Italian body. Rooibos and orange in the most velvety, cloud-like tiramisu you'll ever make.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Setting Time 8 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine Italian, South African

Servings 6 servings

Equipment

• hand or stand mixer

Ingredients

  

THE ROOIBOS SOAK

• 6 rooibos tea bags or 4 tbsp loose leaf
• 400 ml boiling water
• 4 strips orange peel from 1 orange – pith removed
• 1 vanilla pod split (or 1 tsp vanilla essence/extract)
• 100-125 ml brandy

THE CREAM

• 500 g mascarpone cold
• 4 large eggs separated
• 80 g caster sugar
• 1 rooibos tea bag
• zest of 1 large orange – finely grated
• 1 pinch fine salt

ASSEMBLY

• 200 g savoiardi ladyfingers

TO FINISH

• 15-20 g Dutch-process cocoa powder

Instructions

 

• Steep tea bags in boiling water for 8 minutes. While still hot add orange peel and vanilla pod. Cover and infuse 15 minutes, remove everything. Stir in brandy. Cool completely.
• Place egg yolks, sugar and the contents of the one rooibos tea bag in a heatproof bowl over barely simmering water – bowl must not touch the water. Whisk continuously until pale, thick, and ribboning, about 4 to 5 minutes (or until it reaches 60℃). Remove from heat, whisk in orange zest, cool slightly.
• Add cold mascarpone to the cooled yolk mixture. Fold gently until smooth.
• Add a pinch of salt to the egg whites and whisk to firm glossy peaks.
• Fold egg whites into the mascarpone mixture gradually, one large spoonful at a time. Stop when the cream looks thick and holds itself – you will likely use about half the whites. Trust your eye.
• Pour cooled rooibos soak into a shallow dish. Dip each ladyfinger 2 to 3 seconds per side.
• Break ladyfingers to fit your glasses. Layer biscuit then cream. Repeat if you have deeper glasses
• Cover and refrigerate minimum 6 hours, ideally overnight. Otherwise it is too runny.
• Dust generously with cocoa powder through a fine sieve.

Notes

• Brew the rooibos strong – taste it before it cools. It should be bold and clearly rooibos.
• Whip all 4 whites but only fold in about half. Stop when the cream looks thick and holds itself.
• Bowl must not touch the water on the bain marie – you are tempering, not scrambling.
• Better made the day before. Add garnish just before serving.

Keyword easy dessert, no-bake desserts

Frequently Asked Questions