This twist on the classic Italian dessert combines layers of light and creamy mascarpone cheese infused with the vibrant essence of fresh pink dragon fruit. Each bite offers a tantalizing balance of sweetness and a subtle tang, creating a visually stunning and scrumptiously satisfying treat.
340g pink dragon fruit, fresh or frozen
30g triple sec
Juice and zest from one large orange, separated
678 (24oz) mascarpone cheese
5 eggs, separated
60 lady fingers
1 tsp vanilla
11g powdered unflavored gelatin
120g heavy cream
56g powdered sugar
1 tsp vanilla
Bloom the 11g of unflavored gelatin with 4-5 Tbsp of water, set aside.
Zest the orange, and set the zest aside. Juice the orange into a blender with the dragon fruit and triple sec. Blend until smooth. Set aside.
In a large bowl, add the Mascarpone, sugar, egg yolks and vanilla. Beat until smooth.
Pour in orange zest and 1/2c of the dragon fruit puree. Reserve the rest of the puree for later. Beat until combined.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the dragon fruit filling mixture.
Melt the bloomed gelatin for about 10sec in the microwave and pour it into the filling while your mixer is still running. Mix until all the gelatin has been added.
Prepare an 8” spring form tin with a parchment round.
Take your reserved dragon fruit puree and pour it into a bowl.
Dip your lady fingers into the dragon fruit puree and make an even layer on the bottom of the tin. It will take about 16 lady fingers.
Using a piping bag, evenly pipe 1/4 of the dragonfruit filling over top.
Repeat steps 3 & 4 until your run out of lady fingers and filling. You should end up with 4 layers.
Place in the fridge for 8 hours, but, ideally, overnight to set.
Whip the heavy cream, powdered sugar and vanilla until stiff peaks form.
Transfer the whipped cream into a piping bag fitting with the K12 piping tip.
Remove the set tiramisu from the spring form tin and pipe whipped cream on the top in a squiggly motion until the whole top of the tiramisu is covered.
Add extra orange zest to the top.