White Grapefruit Tiramisu

Directions

1Wash, dry and grate half of the peel of the white grapefruit, then squeeze out the juice of the whole grapefruit. Set aside.

2In a large mixing bowl beat the egg yolks and 5 tablespoons of sugar with a hand mixer until creamy.

3Add the mascarpone cheese and continue to beat until incorporated.

4In a second mixing bowl, whip the egg whites until stiff then gently fold into the mascarpone cream.

5In a third mixing bowl, whip the chilled heavy whipping cream until stiff then fold into the mascarpone cream.

6Stir in the grated grapefruit peel.

7Pour the grapefruit juice and 1 cup of water into a rim soup plate, add the remaining 2 tablespoons of sugar and stir until dissolved.

8Spoon the bottom of a baking dish with a little amount of the mascarpone cream.

9Dip briefly the ladyfingers (one at the time) into the grapefruit and water mixture, then squeeze out the excess of liquid.

10Make a layer of dipped ladyfingers into the baking dish then spoon evenly half of the mascarpone cream over the ladyfingers.

11Make another layer of dipped ladyfingers, spoon evenly the remaining mascarpone cream over the ladyfingers.

12Cover the grapefruit tiramisu’ tightly with cling wrap and allow to rest in the fridge at least 2 hours before serving.

13Serve garnished with grapefruit slices.