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