Tiramisù Cube with Orange, Hazelnuts and Vicenzovo Ladyfingers

SERVING: 6 people
AUTHOR: Matilde Vicenzi


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300g Vicenzovo Ladyfingers

50g water

50g sugar

orange juice (3 oranges)

splash of Cointreau

400g whipping cream

250g mascarpone

vanilla beans

150g sugar

orange peel (3 oranges)

6 blood oranges

mint leaves

hazelnut crumb


Place the whipping cream, mascarpone, sugar and vanilla bean in the bowl of a mixer. Whip until smooth and airy.

In the meantime, grate the peel from three oranges and add it to the mixer bowl.

Once the cream is ready, transfer it to a couple of pastry bags and let chill in the fridge for a couple of hours.

Bring the water and sugar to a boil. Once the sugar has dissolved, let cool for a couple of minutes and then add the orange juice and a splash of cointreau.

Peel 3 oranges and extract the flesh.

Dip 3 Vicenzovo Ladyfingers in the orange syrup, and place them on a serving plate. Cover them with a few orange slices and cream. Sprinkle some hazelnut crumb and repeat.

Garnish with some mint leaves, hazelnut crumb and a few orange slices