Discover the recipe by Moira Bardini, Finalist at Tiramisù World Cup 2018 and Ambassador of Tiramisù Academy – Club Treviso
A tiramisu inspired by the iconic Venetian Spritz—fresh, citrusy, and perfect to finish a summer meal.
INGREDIENTS
250 g mascarpone
6 egg yolks
100 g granulated sugar
Savoiardi (ladyfingers), as needed
100 ml Aperol
100 ml Prosecco
100 ml fresh orange juice
100 ml sparkling water
Bitter orange marmalade, as needed
100 ml passion fruit juice
DIRECTIONS
Whip the egg yolks with the sugar until the mixture becomes pale and fluffy. Add the mascarpone little by little and continue mixing gently until a smooth and homogeneous cream is obtained. Cover and let it rest in the refrigerator.
Prepare the fruit sauce by blending the bitter orange marmalade with the passion fruit juice until a smooth and velvety consistency is achieved; set aside for the garnish.
For the Spritz soaking mixture, combine the Aperol, Prosecco, fresh orange juice, and sparkling water in a bowl, mixing gently to blend the aromas.
Proceed with assembling the dessert: quickly dip the ladyfingers in the Spritz mixture, avoiding soaking them too much, then arrange them in a baking dish with the sugared side facing up. Spread an even layer of mascarpone cream. Before proceeding with the second layer, create a few decorative lines using the orange and passion fruit sauce. Continue with a second layer of soaked ladyfingers and finish with the remaining mascarpone cream.
Complete the dessert by decorating the surface with more fruit sauce and let it rest in the refrigerator for at least 2 hours before serving.
For a more intense flavor, slightly increase the amount of Aperol in the soaking mixture; for a more delicate version, favor fresh orange juice.
