Maybe you don't want as rich a dessert as you would literally pamper in these upcoming festivities. Nevertheless, it is nice, in light of this brrrr...freezing winter, to come back home to something exquisite to enjoy at the end of an otherwise dull midweek supper before the real Christmas food festival kicks in and your jaw keeps dropping. I must have been about 12 of age when, finally allowed to enter the kitchen (as I explained thoroughly here), I was taught by my grandma how to make the real, authentic, unfussy and let me add, majestic Tiramisù. The major ingredient is the fluffy, richly flavoured mascarpone cheese. Regardless of the season, I love to be inventive using this ingredient with my own recipes. Last week I sipped a good cup of mulled wine (which recipe you can find here), and I told myself, why not enjoying it with a pairing dessert? So here it is, wrapped up in a video recipe. This is a collaboration I conducted with a French video production (you can watch the first episode here), but even if the wording is French, believe me, this cooking video speaks for itself. In case you were wondering about the exact ingredients and execution, you can find them right below.
Crisp mascarpone custard with candied oranges and dark chocolate (serves 2 persons)
- 250 gr. mascarpone cheese
- 125 gr. of room temperature tap water
- 175 gr. caster sugar
- 40 gr. dark chocolate
- 2 egg yolks
- 4 savoiardi biscuits (or ladyfingers)
- 100 ml. whole milk
- 1 unwaxed organic orange
- 1 cinnamon stick
Cut the orange in four pieces. Remove its pulp, then cut the skin into fine stripes and whitewashthem: immerse them in water, remove them after 2 minutes boiling. Repeat the method for 4 times in a row (this will take out the acidity from the orange's skin). Then, let the orange strips dry on a clean cloth.
In a bowl, mix the egg yolks with 50 gr. of sugar until creamy. Then add the mascarpone cheese and mix gently. Chop the chocolate roughly with a knife, and add it to the mixture.
In a pot, pour the water with the remaining sugar. Incorporate the orange strips and the cinnamon stick. Let cook for 25 minutes at low fire.
Pour the milk in a tiny bowl, then break each biscuits in two and lightly soak them in the milk. Place them at the bottom of a mug, then let half of the mascarpone cheese mixture fall on top of them. Finally, add a few orange slices per serving and sprinkle with some chocolate chips.
With love and candied fruits,