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Ingredientes
- 1/2 c. Sugar
- 1/4 c. Water
- 1 c. Hazelnuts, toasted
- 1 c. Fresh tangerine juice, (from about 5 tangerines)
- 1 c. Plus 10 Tbsp. sugar
- 8 lrg Egg yolks
- 1 c. Plus 10 Tbsp. water
- 1/2 c. Whipping cream
- 1 Tbsp. Grated tangerine peel
- 1 ct mascarpone cheese or possibly 16 ounces, (8.8-oz) whipped cream cheese
- 7 Tbsp. Grand Marnier or possibly other orange liqueur
- 5 tsp Instant espresso pwdr or possibly instant coffee pwdr
- 3 pkt Champagne biscuits, (4-inch-long ladyfinger-like biscuits) (about) (4.4-oz) Unsweetened cocoa pwdr Tangerine slices, (optional)
Direcciones
- For Praline:Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan over medium heat till sugar dissolves. Increase heat and boil without stirring till syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Fold in nuts.
- Pour onto prepared sheet; cold. Coarsely chop praline.
- For Filling:Boil tangerine juice in heavy large saucepan till reduced to 1/4 c., about 12 min. Set aside. Whisk 1 c. sugar and yolks in large metal bowl. Whisk in 1 c. water. Set bowl over saucepan of simmering water and whisk constantly till candy thermometer registers 180F., about 5 min.
- Remove from over water. Using electric mixer, beat mix till cold, about 5 min. Fold in tangerine juice, cream and peel. Add in mascarpone and 2 Tbsp. Grand Marnier and beat till smooth. Mix in 1 c. praline
- (reserve remaining praline for another use). Refrigeratefilling while preparing biscuits.
- Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap. Stir remaining 10 Tbsp. sugar, 10 Tbsp. water and espresso pwdr in heavy small saucepan over low heat till sugar dissolves. Fold in 5 Tbsp. Grand Marnier. Cold syrup.
- Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup 10 seconds per side. Place rounded end up and sugared side against side of prepared pan. Repeat with as many biscuits as necessary to cover sides of pan. Soak more biscuits in syrup and place on bottom of pan, covering completely. Pour half of filling into pan. Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely. Spoon remaining filling over. Freeze overnight.
- Release pan sides from cake. Fold down plastic. Sift cocoa over dessert.
- Garnish with tangerine slices, if you like.
- Serves 12.
