Pink Tiramisu with oranges

Name: Pink Tiramisu with oranges
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 4 sheets white gelatine; 1 Orange; 1 small pink grapefruit; 175 ml Orange juice; 3 Stem(s) Mint; 3 fresh eggs (Gr. M); 100 g Sugar; 500 g Mascarpone; 7-10 Tbsp Salt; 125 g Biscuits Roses de Reims (substitute spoon biscuits); 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

4 sheets white gelatine
1 Orange
1 small pink grapefruit
175 ml Orange juice
3 Stem(s) Mint
3 fresh eggs (Gr. M)
100 g Sugar
500 g Mascarpone
7-10 Tbsp Salt
125 g Biscuits Roses de Reims (substitute spoon biscuits)
7-10 Tbsp Cling film

Directions

1
Soak gelatine in cold water. Rinse the box form (25 cm; approx. 1.5 litres capacity) with water and line it with cling film. Peel orange and grapefruit so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins, collecting the juice. Press the juice out of the parting skins and fill up with orange juice at 1⁄4 l. Cut the fillets in half. Wash the mint, shake dry, pluck off the leaves and chop finely.
3
Separate eggs. Whisk egg yolk and sugar until white-creamy. Squeeze the gelatine and dissolve in a saucepan over low heat. First stir in 2 tbsp. mascarpone, then stir into the remaining mascarpone. Fold the mascarpone, mint, orange and grapefruit pieces into the egg-sugar mixture.
4
Beat the egg white and 1 pinch of salt until stiff and fold in.
5
Soak each biscuit briefly in the juice. 1⁄3 of the biscuits into the mould. Spread half of the cream on top. Add another 1⁄3 of the biscuits. Spread the rest of the cream on top and cover with the remaining biscuits.
6
Cover and leave to cool for approx. 4 hours. Turn out of the mould and remove the foil. Cut the tiramisu into slices and serve.