Desserts should and are an essential part of a Sunday dinner at the house and because of the winter season, I put this delicious dessert on the table. Because who can resist a tangerine tiramisu?
Because I also have three children who are way under 18, alcohol in the tiramisu is not a good idea. I have therefore chosen to use cinnamon syrup which gives a nice flavor to the gingerbread cookies when soaked in, combined with tangerine juice.
Tangerine is refreshing
I love to use the tangerine because it provides a wonderfully fresh accent. And tangerines course really belong to the winter season. In-store I choose big and sturdy tangerines so I could slice (like you peeling an apple). Therefore you lose the outer flesh. I then cut out the segments, you don't have the sturdy skins of the tangerine in the tiramisu. The leftover juice I mixed with the syrup. That way I got a really nice, festive dessert.
- Because you mix the mascarpone with the cream it becomes airy and fluffy. Make sure you use the mascarpone at room temperature (otherwise you get lumps) and the cream cold (otherwise it won't stiffen)
- First, you cut off the top and bottom of the tangerine, so you can put it on your work surface and it's easier to slice away the peel.
- The mascarpone / whipped cream mixture is sweetened with honey instead of sugar for an extra flavor accent. You can also sweeten it with the flavored coffee syrup you used to sprinkle the gingerbread.
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📖 Recipe
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Pepernoten tangerine tiramisu
Ingredients
- 8 tangerines
- 4 tablespoons cinnamon syrup
- 100 grams pepernoten
150 grams mascarpone
250 ml cream
3 tablespoons honey- ⅛ teaspoon cinnamon ground
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the tangerines and cut the segments between the membranes out.
- Squeeze the juice from the skins and remaining tangerine parts and collect it in a bowl.
- Mix the cinnamon syrup through the orange juice and set aside.
- Spread half of the pepernoten on the bottom of the glasses.
- Sprinkle the pepernoten with 1 tablespoon orange syrup.
- Siege each glass with the wedges from one tangerine.
- Whip the cream with honey to yogurt thickness.
- Add the mascarpone and mix until it becomes stiffen.
- Spoon 3 tablespoons of mascarpone/cream mixture on top of the tangerine in the glasses.
- Spread the rest of the pepernoten on the mascarpone.
- Cover with the remaining tangerine segments.
- Spoon the mascarpone whipped cream on top and sprinkle with cinnamon.
Notes
- Because you mix the mascarpone with the cream it becomes airy and fluffy. Make sure you use the mascarpone at room temperature (otherwise you get lumps) and the cream cold (otherwise it won't stiffen)
- First, you cut off the top and bottom of the tangerine, so you can put it on your work surface and it's easier to slice away the peel.
- The mascarpone / whipped cream mixture is sweetened with honey instead of sugar for an extra flavor accent. You can also sweeten it with the flavored coffee syrup you used to sprinkle the gingerbread.
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