Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Sugar

  2. 1/4 cup 59ml Water

  3. 1 cup 237ml Hazelnuts - toasted Filling

  4. 1 cup 237ml Fresh tangerine juice - (from, about 3 tangerines)

  5. 13 oz 369g Sugar

  6. 8 oz 227g Egg yolks (large)

  7. 13 oz 369g Water

  8. 1/2 cup 118ml Whipping cream

  9. 1 tablespoon 15ml Grated tangerine peel

  10. 2 Mascarpone - cheese

  11. 7 tablespoons 105ml Grand Marnier or other - orange liqueur

  12. 5 teaspoons 25ml Instant espresso powder or - instant coffee powde

  13. 3 -- champagne biscuits

Instructions Jump to Ingredients ↑

  1. Recipe Instructions FOR PRALINE: Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Mix in nuts. Pour onto prepared sheet; cool. Coarsely chop praline. FOR FILLING: Boil tangerine juice in heavy large saucepan until reduced to 1/4 C, about 12 minutes. 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 until candy thermometer registers 180F, about 5 minutes. Remove from over water. Using electric mixer, beat mixture until cool, about 5 minutes. Mix in tangerine juice, cream and peel. Add Mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Fold in 1 C praline (reserve remaining praline for another use). Chill filling while preparing biscuits. Line 9-inch-diameter Springform pan with 2 3/4-inch-high sides with plastic wrap. Stir remaining 10 T sugar, 10 T water and espresso powder in heavy small saucepan over low heat until sugar dissolves. Mix in 5 tablespoons Grand Marnier. Cool 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 rest of biscuits in syrup 10 seconds per side; place atop filling, covering completely. Spoon remaining filling over. Freeze at least 8 hrs. Release pan sides from cake. Fold down plastic. Sift cocoa over dessert, Garnish with tangerine slices, if desired.


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