Mandarin Tiramisu (without raw eggs): A Refreshing Citrus Delight
Discover a unique spin on the classic tiramisu with our Mandarin Tiramisu. This light and zesty dessert skips the use of raw eggs, making it a modern, family-friendly take on the beloved Italian treat. Layers of sponge fingers soaked in fresh Mandarin juice, creamy mascarpone filling, and a tangy homemade Mandarin sauce come together for a show-stopping dessert. Scroll to the end for the full recipe, or tap ‘Jump to Recipe’ for easy navigation.
Classic Flavours, Citrus Twist
This tiramisu reimagines traditional ingredients with a citrusy flair. Soft sponge fingers are delicately dipped in Mandarin juice, adding a refreshing brightness to every bite. Paired with a velvety mascarpone and double cream layer, this dessert balances richness and tanginess beautifully. A drizzle of homemade Mandarin sauce completes the flavour, creating a dessert that’s as elegant as it is delicious.
Easy to Make: Mandarin Tiramisu
Prepare the Mandarin Sauce
Making this Mandarin Tiramisu is a straightforward process that delivers impressive results. Begin by preparing the Mandarin sauce. In a small bowl, mix the sugar and cornstarch, then slowly whisk them into the warm Mandarin juice in a saucepan. Stir constantly as the sauce thickens, and once it reaches a glossy, syrup-like consistency, remove from heat and set aside to cool. This sauce adds a tangy sweetness that complements the creamy layers perfectly.
Prepare the Cream
Next, prepare the cream. In a large bowl, combine mascarpone, double cream, icing sugar, and vanilla extract. Whisk together until smooth and firm. Once the cream reaches the right texture, transfer it to a piping bag for easy assembly.
Assemble the Tiramisu
Now, it’s time to assemble your tiramisu. If using a springform pan, line the bottom with cling film and attach a cake collar for a neat finish. Start by dipping each sponge finger into the fresh Mandarin juice and layering them at the bottom of the pan.
Follow this with a generous layer of whipped cream, spreading it evenly with a spatula.
Drizzle a portion of the Mandarin sauce over the cream,
and then repeat the layers, finishing with a final cream layer.
Cover with cling film and place the tiramisu in the fridge to set for a minimum of 4 hours. The cooling time allows all the flavours to meld together, creating a delightful dessert.
Finally, decorate with fresh Mandarin slices and a sprig of rosemary for a fresh, festive look. Enjoy your deliciously light, citrusy tiramisu!
Customisable and Crowd-Pleasing
This tiramisu is endlessly versatile. Swap mandarins for another citrus fruit like orange or clementine, or adjust the sweetness of the sauce to your preference. Perfect for dinner parties or special occasions, it’s a dessert that’s sure to impress guests while being delightfully simple to prepare.
For more delicious recipes, check out our Berry Semolina Tart, Easy Apple Bakewell Tart, or Chocolate Chip Cookie Shots. Each one offers a unique spin on classic flavours, just like this Mandarin Tiramisu! Watch the step-by-step video on Instagram for a visual guide to making this refreshing dessert.
Description
This Mandarin Tiramisu offers a refreshing twist on the classic dessert, with no raw eggs in the recipe. Instead, it features layers of sponge fingers soaked in zesty Mandarin juice, luscious mascarpone cream, and a homemade Mandarin sauce. Finished with fresh mandarins and a touch of rosemary, it’s a light, citrusy treat that’s both elegant and easy to prepare. Perfect for any occasion, this version ensures everyone can enjoy the classic flavours in a new way.
Ingredients
For the base:
For the Mandarin sauce:
For the cream:
For decoration:
Instructions
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For the Mandarin sauce, in a small bowl, combine sugar and cornstarch. Mix well. Place a saucepan on medium-low heat, add Mandarin juice, and gradually add the sugar mixture, whisking constantly. Continue whisking and cooking the sauce until it thickens. When ready, set it aside to cool.
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Combine all ingredients for the cream and whisk until a firm cream forms (a few minutes). Transfer to a piping bag and place it in the fridge until needed.
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If using a springform, cover the bottom with cling film and place a cake collar around the edges (skip this step if you use a baking tin).
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To assemble the tiramisu, dip each sponge finger into the Mandarin juice, then place it on the bottom of the cake tin. When the bottom is covered, add a layer (1/3) of cream, then half of the Mandarin sauce, then another layer of dipped sponge fingers, remaining sauce, half of the cream. Then again, a layer of sponge fingers, and the remaining cream. Cover with cling film and place it in the fridge to set for a minimum of 4 hours.
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Decorate with mandarins and rosemary leaves before serving and enjoy!
Equipment
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Servings: 8 ServingCalories:385.48kcalTotal Fat:24.47gSaturated Fat: 14.32gTrans Fat: 0.75gCholesterol:122.39mgSodium:144.12mgPotassium:174.5mgTotal Carbohydrate:37.07gDietary Fiber: 0.33gSugars: 20.98gProtein:5.67gVitamin A: 272.85IUVitamin C: 13.14mgCalcium: 70.55mgIron: 1.05mgVitamin D: 0.5IUVitamin E: 0.61IUVitamin K: 1.66mcgThiamin: 0.1mgRiboflavin: 0.24mgNiacin: 0.61mgVitamin B6: 0.07mgFolate: 15.41mcgVitamin B12: 0.3mcgPhosphorus: 100.86mgMagnesium: 11.4mgZinc: 0.53mg
Note
Mandarin Juice: Freshly squeezed juice works best for a vibrant flavour, but you can use store-bought juice if needed.
Sponge Fingers: Ensure they are dipped quickly in the Mandarin juice to avoid becoming overly soggy.
Springform Pan: Using a square 15cm springform pan with a cake collar helps achieve neat layers, but a standard baking tin works as well.
Make Ahead: This tiramisu needs at least 4 hours in the fridge to set, making it perfect for preparing the night before serving.
Decorations: Fresh mandarins and rosemary leaves add a festive touch but can be swapped with your favourite garnishes.
Serving Tip: Serve chilled straight from the fridge for the best texture and flavour.
Storage: Keep refrigerated and consume within 2-3 days for optimal freshness.
