Candied Kumquat Tiramisu

A really unusual fruit the Kumquat that looks like a mini oval orange. The taste is reminiscent of mandarin.

This candied fruit should be a delight!

It calls for only 75g of Mascarpone (it’s a rarity a Tiramisu recipe requires less than a pound of cheese) and some pastry cream (my first thought was a cheaper substitute). I’ve encountered many different recipes of the Italian classic and mostly everywhere Zabaglione is a must, folded whipped egg whites are quite common, pastry cream…? I tripled the cheese amount (I still made the required pastry cream, don’t disqualify me, please) and reduced the sugar.

Makes about 10-12 servings

For the soaking liquid:

• ¾ cup orange juice
• ¼ cup candied kumquat syrup
• 1 tbsp Grand Marnier

For the zabaglione:

• 2 large egg yolks
• 3 tablespoons sugar
• ¼ cup Grand Marnier
• ½ tsp finely grated kumquat zest

For the kumquat pastry cream:

• ¾ cup whole milk
• ¼ cup sugar
• 1 tbsp all-purpose flour
• 1/8 tsp salt
• ½ tsp finely grated kumquat zest
• 1 large egg yolk
• 1/2 tsp pure vanilla extract
• A few drops of tangerine or orange oil

For the whipped cream:

• 1 cup chilled whipping cream
• 1 tbsp sugar
• ½ tsp pure vanilla extract

For assembling the Tiramisu:

• 2 tbsp fresh lemon juice
• 1 ½ tsp gelatin
• 8 oz mascarpone cheese, at room temperature (the temperature is crucial if you are using gelatin)
• About 36 savoiardi/ ladyfinger biscuits (you may use less)
• Candied kumquats (reserve the syrup for serving)

For the candied kumquats (makes more than you will need for the tiramisu assembing):

• 2 cups granulated sugar
• 2 cups water
• 1 lb kumquats, sliced and seeded

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