Aperol Spritz Tiramisu
This Aperol Spritz Tiramisu is what happens when my love for unique and luscious desserts meets my obsession with the famous Italian cocktail. This dessert is unlike anything you’ve had before: boozy, refreshing, light, creamy, and incredibly indulgent.
I am one of those people who would rather infuse a cake with alcohol than drink it. I love experimenting, and turning famous cocktails into decadent desserts is up my alley. It all started with this viral limoncello tiramisu, which truly tastes like a vacation. After that, I made this margarita tiramisu, which will transport you straight to Cancun! I couldn’t take my mind off an Aperol dessert, as it happens to be my favorite cocktail. The best part? You can find it alcohol-free, too!
Table of contents
I was amazed at how effortlessly this cake came together. I recommend making the orange curd in advance and then assembling the cake. The cookies are dipped in an authentic Aperol Spritz mixture made with Aperol and prosecco, giving them that bittersweet, unique taste that only Aperol has. After that, I top them with a rich, orange-flavored mascarpone cream and sweet orange curd.
Assembling this cake feels more like therapy or art than making a dessert. The process is enjoyable and stress-free, and sipping on an Aperol Spritz while making it is a must. The cake is dreamy, and it always becomes the talk of the party. It’s so unique and delicious that it’s meant to be a showstopper. Since it’s so easy to make, it’s ideal for weeknight get-togethers and parties, especially since it can be made a day or two in advance.
Why you will love this recipe
- No baking required: This is perfect for summer because I don’t have to heat the house with the oven. If you get store-bought orange curd, you don’t even have to turn on the burner.
- It‘s incredibly effortless: It only takes 30 minutes to prepare, and then I have to let it chill so that I can make it the night before, and my work is done. I usually like to make the orange curd in advance so that I can assemble the cake.
- Beautiful and festive: My unique dessert is perfect for any occasion, featuring orange cream and fresh fruit slices. Anytime I serve this cake, it has a wow effect on everyone.
- Boozy: Although it’s a fancy treat, it’s easy to prepare with just a few simple steps, and the best part is that it’s a special treat for adults, featuring one of the most famous and loved cocktails.
What you will need
For the tiramisu
- Wet ingredients: The dip for these cookies is made of Prosecco and Aperol. I like to use an extra dry sweet Prosecco with Aperol to complement the slightly bitter flavor.
- Cookies: I use Savoiardi cookies, but any ladyfingers will work.
For the orange curd
- Wet ingredients: Egg yolks are essential for thickness and add to the richness of the curd. I always use cold butter because it helps the mixture emulsify properly, resulting in a smooth and velvety texture.
- Flavorings: I use real orange zest and juice, as they are the primary ingredients. I also add white granulated sugar for extra sweetness.
For the orange cream
- Cheeses: I mix some cream cheese with the mascarpone to enhance the texture and flavor.
- Wet ingredients: I use whipped topping in my frosting to make it light and airy.
- Flavorings: The orange juice and zest are the key elements here, so I highly recommend using fresh oranges to make your own. Otherwise, opt for the highest-quality orange juice and zest. I also add white granulated sugar and vanilla extract for flavor.
How to make
Make the curd: First, I make the orange curd so it can cool while I prepare the tiramisu. To start, I strain the egg yolks into a saucepan and whisk them lightly with the zest and sugar until they lighten in color. Then, I gradually stir in the orange juice. Now, I heat it on low, stirring constantly until it starts to bubble.
Strain and chill: I remove it from the heat and add the cold butter, stirring until it melts. I like to strain mine to remove any bits of zest before letting it chill. Be sure to cover the top with plastic and let it sit right on top so a skin does not form.
Prepare the cream: Next, I prepare the cream by whisking the cream cheese, mascarpone cheese, and sugar with a hand mixer on medium speed before adding the orange juice, vanilla, and zest. After it is all combined, I whisk in the whipped topping and set it aside.
Dip the cookies: I then make the Aperol spritz sauce by mixing Prosecco and Aperol before dipping 14 of the cookies in the sauce for five seconds each. Then, I place them in a 9×9 baking pan.
Finish layering the tiramisu: After, I layer the cookies with about half of the orange curd and half of the orange cream. I dip the remaining cookies into the sauce, place them on top of the cream in the opposite direction from the others, and spread them with another layer of curd and orange cream.
Chill and serve: Now, the entire masterpiece is placed in the fridge to chill for at least eight hours. When I’m ready to serve it, I put orange slices on top before cutting into it.
Expert tip
The best cookies for tiramisu
I prefer the hard ladyfingers, also known as Savoiardi cookies. The soft ones will become too mushy because they absorb too much sauce. Some of my favorites are Vincenzovo, Sanniti, and Forno Bonomi. If using soft cookies or cakes, dip them in the sauce for only about one or two seconds.
More tips to consider:
- When the orange curd coats the back of a wooden spoon, it is ready to come off the heat.
- Keep whisking the curd until it is off the heat so the eggs do not curdle.
- Also, keep the heat low to prevent them from scrambling.
- Make sure the plastic touches the top of the curd so it does not get a film on top.
- Be sure to layer the cookies in different directions to make the cake sturdier.
- Straining the curd is optional. I do it because I like mine to be very smooth.
Recipe variations and add-ins:
- Different cookies: Instead of using ladyfingers, I have also enjoyed this dessert made with sandwich cookies and vanilla wafers.
- More fruit: To make this dessert fruitier, I often add other fruits, such as chopped strawberries and raspberries.
- Kid-friendly version: To make this dessert alcohol-free, use alcohol-free Aperol.
- Add some chewy sweetness: For extra sweetness, sometimes I add a handful of my candied citrus peels to the top of this dessert. They are both sweet and tangy, making them perfect for adding a bit of extra color and texture.
- Make it festive: When serving this as a party treat, I like to add some rainbow sprinkles for a more festive look.
Serving suggestions:
This is the ultimate summer dessert, and I love serving it to my friends at backyard barbecues! It pairs perfectly with my BBQ chicken kabobs, made with pineapple chunks, bell peppers, red onions, and chicken breast soaked in a blend of teriyaki, sweet chili sauce, my homemade barbecue sauce, and a variety of other seasonings.
My grilled peaches and avocados make great side dishes to accompany these kabobs or any other grilled dish. The grilled peaches are simple to make in 15 minutes with only a few ingredients. My grilled avocados only require lime juice and olive oil for a tasty side dish in about 10 minutes. All these are paired with a refreshing Aperol Spritz cocktail, served over ice, to beat the heat.
How to store leftovers:
- Refrigerate: Tiramisu can be stored in the refrigerator for up to three days in a sealed container. After that, it will become mushy.
- Freezing: To freeze, wrap them in plastic wrap before placing them in a freezer-safe container, where leftovers can be stored for up to three months.
- Defrost: Thaw overnight in the refrigerator for optimal taste and texture.
Frequently asked questions
Soaking the cookies for too long is the most common mistake when making tiramisu. It happens to everyone at least once. It is a trial-and-error type of dessert for most people, especially the first time or when using a new kind of cookie or soaking liquid. When using this Aperol spritz, I dip mine for exactly five seconds to achieve the perfect balance of flavor and texture. Too long, and they will be soggy. Not long enough, and they will be dry and flavorless.
It could be from the orange zest if it were not strained. But if it was strained, it may be that the egg proteins coagulated too quickly because the temperature was too high. Overheating can cause the eggs to curdle or scramble, resulting in a grainy mixture that makes the curd appear rough or sandy. Also, be sure to stir it the whole time it is on the heat.
If it has not been assembled yet, do your best to drain the excess liquid. Then, chill the cream as much as possible before using it. If it is still too runny, add some unflavored gelatin. If it is already assembled, blot it with paper towels to remove the extra moisture and keep it chilled. This should help eliminate the runniness.
First, be sure to use full-fat mascarpone and cream cheese. Low-fat cream cheeses have a higher water content than the full-fat versions. The excess water contributes to a watery cream. Also, overmixing can make the cheese separate, which will cause it to release the watery part (the whey). The whipped cream needs to be cold and must be folded in carefully.
More no-bake recipes to try:
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Aperol Spritz Tiramisu
Ingredients
Orange curd:
- 1 cup granulated sugar
- 2 tablespoons orange zest
- 6 egg yolks
- 1/2 cup orange juice
- 1/2 cup butter unsalted cold
Cookies:
- 28 Savoiardi cookies
Aperol Spritz mixture:
- 1 cup prosecco
- 1/2 cup Aperol
Orange cream:
- 1 lb. mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 1 cup sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 4 ounces whipped topping
Garnish:
- Orange slices
Instructions
Orange curd:
- Separate the yolks from the whites. You can either freeze the egg whites for later use or incorporate them into an omelette.
- Pulse the zest and sugar in a food processor to extract all the oils from the peel. This step is optional but adds more flavor.
- Add the egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar until lighter in color. Stir in orange juice gradually.
- Heat the mixture over low heat, stirring constantly with a wire whisk, until it thickens, bubbles, and coats the back of a wooden spoon.
- Remove the pot from the heat, then stir in the cold, cubed butter until it has melted.
- This is optional, but I like to strain the final mixture to remove any bits of zest for a silky smooth curd.
- Transfer the curd to a sealable container or bowl. If storing in a bowl, cover the surface with plastic wrap to prevent skin from forming.
Orange cream:
- Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until the ingredients are combined. Scrape the sides and bottom of the bowl.
- Add orange zest and vanilla extract. Whisk until thoroughly combined and smooth.
- Add whipped topping and whisk to combine.
Assemble:
- In a bowl, mix prosecco and Aperol.
- Dip 14 Savoiardi cookies individually into the Aperol mixture for 2 seconds on each side. Then, arrange the cookies at the bottom of a 9×13-inch baking pan.
- Top with a hefty amount of Orange Cream, about half of the cream.
- Drizzle half of the orange curd over the cream.
- Dip the remaining Savoiardi cookies into the Aperol mixture and arrange them on top of the cream.
- Top with the remaining cream layer and orange curd.
- Refrigerate for at least 6 to 8 hours or until ready to serve.
- When ready to serve, decorate the Aperol Spritz tiramisu with orange slices.
Notes
The best cookies for tiramisu
I prefer the hard ladyfingers, also known as Savoiardi cookies. The soft ones will become too mushy because they absorb too much sauce. Some of my favorites are Vincenzovo, Sanniti, and Forno Bonomi. If using soft cookies or cakes, dip them in the sauce for only about one or two seconds.More tips to consider:
- When the orange curd coats the back of a wooden spoon, it is ready to come off the heat.
- Keep whisking the curd until it is off the heat so the eggs do not curdle.
- Also, keep the heat low to prevent them from scrambling.
- Make sure the plastic touches the top of the curd so it does not get a film on top.
- Be sure to layer the cookies in different directions to make the cake sturdier.
- Straining the curd is optional. I do it because I like mine to be very smooth.