Pomegranate-Blood Orange Tiramisu Recipe
2 cups pomegranate juice
3 tablespoons orange liqueur
2 tablespoons fresh lemon juice
2 cups heavy whipping cream
1-1/2 cups mascarpone cheese, softened
1/4 cup sugar
1 teaspoon vanilla
5 blood oranges, peeled and thinly sliced
30 ladyfingers or savoiardi
Zest of 1 blood orange, for garnish
Pour pomegranate juice and liqueur into a shallow dish. Set aside. In another large bowl, stir softened mascarpone and Grand Marnier together. Set aside.
Put whipping cream, vanilla and sugar in a mixing bowl. Mix on high speed until soft peaks form. Gently fold whipped cream into mascarpone. Spread a thin layer of the cream and mascarpone filling in the bottom of a 9x9 square baking dish.
Dredge the ladyfingers through the pomegranate juice until moistened (about 12 passes). Place one layer of the soaked cookies on top of the cream. Add a layer of blood orange slices. Add another layer of cream/mascarpone filling. Add another layer of each, ending with the cream.
Top off the dessert by zesting some blood orange peel over it. Refrigerate for at least 8 hours or overnight.