Blood oranges are in season! I have recently discovered the magical powers of the blood orange. Magic you say? Yeah magic, because they make everything taste so fresh and liven up any grey winter day and trust me we get our fair share in Berlin.
Juicy, delicious, and beautiful in colour, blood oranges have recently found themselves adding their fresh flavour in a chicken marinade, in roasted veggies, as a salad dressing, sliced into yoghurt, as a snack, and most significantly in tiramisu. Typically, I find tiramisu extremely rich and feel there needs to be something to cut through the creaminess of mascarpone and whip cream. As I stood there mixing the filling, a blood orange caught my eye and well, the rest is history.
All it took was a little zest and the tiramisu transformed into a delightfully creamy and fresh dessert. And not trying to toot my own horn, but I got lots of praise ;P
Blood Orange Tiramisu is a quick dessert to whip up and there is no baking or cooking involved. It is also a perfect make-ahead dessert because it does taste better the next day. As my cousin, the one who requested tiramisu in the first place, said: “the flavours get to know each other better”.
Oh and if you can’t find blood oranges, any old orange will do!