Blood Orange Tiramisu Jars — The Sunset Stripe Inside
Classic tiramisu. One bold twist. A sunset bleeding through every layer.
INGREDIENTS
Coffee-Soaked Ladyfingers
・ 200g / 7oz savoiardi ladyfingers
・ 200ml / 7fl oz strong espresso, cooled
・ 2 tbsp coffee liqueur (optional)
・ 1 tsp caster sugar
Blood Orange Curd
・ 3 blood oranges, juiced and zested
・ 3 egg yolks
・ 80g / 2.8oz caster sugar
・ 60g / 2.1oz cold unsalted butter, cubed
・ 1 tsp cornstarch
・ Pinch of fine salt
Mascarpone Cream
・ 400g / 14oz full-fat mascarpone, room temperature
・ 3 egg yolks
・ 80g / 2.8oz caster sugar
・ 200ml / 7fl oz heavy cream
・ 1 tsp vanilla extract
・ Pinch of fine salt
Finish
・ Dark cacao powder for dusting
・ Dried blood orange slices
・ Blood orange zest curls
・ Flaky sea salt (optional)
Brown at the base. Vivid orange bleeding through the center. Ivory cream on top. That stripe is the whole reveal.
INSTRUCTIONS
Blood Orange Curd
1. Combine blood orange juice, zest, egg yolks, sugar, cornstarch, and salt in a saucepan.
2. Whisk until smooth before placing over heat.
3. Cook over medium-low heat, stirring constantly, until thickened and glossy.
4. Remove from heat. Add cold butter cube by cube, stirring until fully melted.
5. Press cling film directly onto the surface.
6. Refrigerate until completely cold and set.
Mascarpone Cream
7. Whisk egg yolks and sugar together in a bowl until pale and thick.
8. Add mascarpone and vanilla. Beat until smooth and combined.
9. Whip heavy cream to soft peaks in a separate bowl.
10. Fold whipped cream into mascarpone base in two gentle additions.
11. Refrigerate until needed.
Coffee Soak
12. Combine cooled espresso, coffee liqueur, and sugar. Stir until dissolved.
13. Break ladyfingers into pieces to fit your jars.
14. Dip each piece briefly — 2 seconds per side. Do not soak through.
Build the Jars
15. Press a layer of coffee-soaked ladyfingers into the base of each jar.
16. Spoon a generous layer of mascarpone cream on top.
17. Add a thin distinct layer of blood orange curd across the mascarpone.
18. The curd should be vivid enough to bleed a visible stripe through the glass side.
19. Add a second layer of coffee-soaked ladyfingers on top of the curd.
20. Finish with a final generous layer of mascarpone cream.
21. Smooth the top surface flat.
22. Refrigerate for minimum 4 hours or overnight.
Finish
23. Dust dark cacao powder generously across the top through a fine sieve.
24. Press a dried blood orange slice against the inside of the glass.
25. Add a blood orange zest curl on top.
