Orange Tiramisu for New Year's Eve

For the orange cream, grate the oranges and squeeze out the juice. Put the orange juice with half of the sugar into a pot and bring it to a boil. Beat the egg yolks with the remaining sugar until they form a light cream.

Slowly stir the hot orange juice into the egg-sugar mixture, whisking constantly. Return the mixture to the pot and heat over low heat until it thickens. Remove from the heat and let cool.

While the orange cream is cooling, brew the espresso with water and 2 tablespoons of the orange liqueur. Soak the ladyfingers in it and distribute them on the bottom of a casserole dish.

Whip the mascarpone in a bowl until it is creamy. Stir in the remaining orange liqueur. Stir the cooled orange cream into the mascarpone.

Spread half of the orange mascarpone cream on the ladyfingers. Place a second layer of soaked ladyfingers on top and cover with the remaining orange mascarpone cream.

Allow the orange tiramisu to sit in the refrigerator for at least 2 hours before serving. Sprinkle with some orange zest before serving.