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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.
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.
