Caramel Citrus Tiramisu

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 1/4 cups granulated sugar, divided
• 3 cups 35% cream, divided
• 2 teaspoons vanilla, divided
• 8 tangerines or 1 small orange
• 1 grated lemon, zest of
• 1 (475 g) container canadian mascarpone cheese
• 2 teaspoons cornstarch
• 3 (150 g) packages giant ladyfingers
• fresh mint sprig

Recipe

• 1 in a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water. bring to a simmer over medium heat, stirring until sugar is dissolved. increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn). remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. let cool.
• 2 grate tangerines to make 1 1/2 teaspoons zest; set aside. squeeze juice from 3 tangerines; reserve. cut peel and pith from remaining tangerines. holding tangerine over a bowl, cut segments from between membranes. strain juice from segments and add to reserved juice, set segments and juice aside.
• 3 stir 1 cup of the caramel sauce and tangerine and lemon zest into mascarpone cheese. in a chilled bowl, whip remaining cream to soft peaks. beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
• 4 layer half of the lady fingers in a dish. drizzle with half of the reserved juice. spread with half of the mascarpone mixture; top with one-third of whipped cream. repeat layers ending with whipped cream. cover and refrigerate for at least 4 hours or for up to 1 day. cover and refrigerate remaining caramel sauce and tangerine segments separately.
• 5 just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce. garnish with fresh mint.