Aperol spritz tiramisu

Ingredients

• 5 fl oz Aperol
• 0.2 cup white wine
• 12 oz sugar
• 5 fl oz water
• 6.8 fl oz orange juice
• 1 oz starch
• 2.8 oz butter
• 2 egg yolks
• 17.6 oz mascarpone cheese
• 1 orange zest
• 7 oz cream
• 8.8 oz ladyfingers
• 0.4 oz mint (for decorating)

Instructions

1. 1

   To make the syrup, bring part of the Aperol, part of the wine, part of the sugar and part of the water to the boil and simmer gently until the sugar has dissolved and the alcohol has evaporated, approx. 2 min. Transfer to a bowl and set aside.

2. 2

   Squeeze the orange juice. For the orange cream, mix the orange juice, cornstarch, ½ the remaining sugar, remaining water, butter, remaining Aperol, remaining white wine and egg yolks in a small pan. Heat, stirring constantly, and bring to the boil until the mixture thickens and the alcohol has evaporated, approx. 2 min. Remove from the heat, cover and set aside.

3. 3

   To make the mascarpone cream, finely grate the zest of one orange. In a large bowl, combine the mascarpone, orange zest, remaining sugar, and whipping cream and whip with a hand mixer until stiff and fluffy.

4. 4

   Briefly dip the ladyfingers one by one into the cooled syrup and cover the base of a baking dish. Spread a little less than half of the mascarpone cream on top and smooth out. Spread another layer of soaked ladyfingers on top and press down lightly. Spread the rest of the cream on top and smooth down as well. Stir the orange cream until smooth and pour over the top of the cream. Smooth out the orange cream and chill the tiramisu for at least 2–3 hrs. Garnish with orange slices and mint.