Grapefruit syrup-soaked ladyfingers layered with mascarpone cream and topped with fresh grapefruit
Photo Credit: Halee Holland
Putting a Citrus Surprise in Tiramisu
Bakery Lorraine | Based in San Antonio
Anne Ng and Jeremy Mandrell
Anne Ng and Jeremy Mandrell, pastry chefs at Bakery Lorraine, are well accustomed to encountering a bit of skepticism about their decidedly unconventional Grapefruit Tiramisu, a seasonal outlier in the lineup of macarons and fresh pastries. “It’s an unconventional flavor profile that presents itself in a familiar format,” say the pair. “It’s a light and satisfying dessert that truly is a unique twist on the classic tiramisu.”
Created in individual portions, the Grapefruit Tiramisu features layers of grapefruit syrup-soaked ladyfingers with light mascarpone cream in between. Fresh grapefruit is the crowning touch. “Since tiramisu means ‘pick me up,’ we thought that grapefruit would lend itself well to a dessert that does just that,” say Ng and Mandrell. “The tartness of the grapefruit, with its floral and citrus notes, provides a nice contrast to the richness and creamy texture of the mascarpone. It was met by skepticism in the beginning, but once customers taste it, they ask for it again and again every year.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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