I want to support girls growing up to be strong leaders! That’s why I’m entering my Thin Mint Tangerine Tiramisu into the Girl Scout cookie contest. This will be the third time I’ve entered the contest. Two years ago my Tangerine Chiffon Pie won a prize in both the Greater Los Angeles and national Girl Scout contest. Yes, I love tangerines and winter is the best time to enjoy them.
Marked by the “Me Too” movement, 2017 and now 2018 are the years of girl and woman power. The world is learning that together girls and women are a powerful force to reckon with and I’m glad we’re all getting more respect. So if you want a voice to support this movement, there is something really simple you can do, that we can all do….go buy a box or many boxes of Girl Scout cookies. By buying a box of cookies (that we all love), you are supporting girls and women. This goes way beyond your enjoyment of the cookies. You are empowering girls to learn about leading the world. One hundred percent of what you pay helps girls prepare for a lifetime of leadership. Wow!! How can you say no to that!
So once you have your boxes of Girl Scout cookies, which are on sale through March 11, 2018, you can share them with your friends in another way – in a Girl Scout cookie recipe. There’s a lot to love about that.
My inspiration for this recipe is from Melissa’s Produce, who co-sponsors the Girl Scouts of Greater Los Angeles recipe contest and has given me the tangerines and some delicious dried Bing Cherries, Tart Cherries and Ranier Cherries. I used the Bing cherries, but use whatever is your favorite.
Start by getting the Candied Tangerine Peel going. This is a fun thing to make to jazz up this dessert and requires no real effort, so do it. With a good peeler like Oxo Good Grips, peel off most of the tangerine peel from two tangerines. Place it in a saucepan of boiling sugar water. Yes, just sugar and water. After 30 minutes strain it out and let it sort of dry out. I julienned the peel, placed them on waxed paper and put in the fridge to dry out before using as my garnish on the Thin Mint Tangerine Tiramisu. The Candied Tangerine Peel is soooo good, I wish I had made more! It adds color AND flavor to your dessert.
While the peel gets going, juice the tangerines and add 1/2 cup of the juice to a bowl with the dried cherries. Heat them up in the microwave and watch the cherries rehydrate by sucking up the tangerine juice.
Next, make the custard. Crack some egg yolks, add tangerine juice and sugar and continually whisk until you get this beautiful thick tangerine curd. Stir in the mascarpone or cream cheese until smooth. Then carefully fold in the whipped cream and you have a yummy custard to top your Thin Mint cookies with.
Then the magic begins and it’s so easy. I used two 6 x 9 flat dishes and placed 13 Thin Mint cookies in the bottom of each and 12 on the second layer, alternating their location from layer to layer. (Save any cookie crumbs for the garnish at the end.) You know you are going to want to sample the cookies as you work, so make sure you have enough for you and any of your helpers. I tucked in some of the dried cherries next to the cookies on each layer. Then top with half the tangerine custard. Repeat with more cookies and dried cherries and top with the remaining custard. Use an offset spatula to smooth out the custard. Then refrigerate for at least two hours so the custard can set.
After refrigerating, sprinkle the cookie crumbs and the beautiful candied tangerine peel over the top and add a sprig of mint to decorate your beautiful Thin Mint Tangerine Tiramisu.
Each 6 x 9 dish will serve 8 people. When ready to serve, cut down the center into two rows, using the point of a sharp knife to cut through the cookies below the custard and then crosswise into 4 rows. Enjoy and indulge.
For more Girl Scout cookie recipes, click below:
Thin Mint Tangerine Tiramisu
4 large egg yolks
1/2 cup sugar
1/3 + 1/2 cup tangerine juice
16 ounces mascarpone cheese or cream cheese
1 1/4 cups whipping cream
3 ounces dried cherries
50 Thin Mint cookies + more for crumbling (about 1 1/2 boxes)
Candied Tangerine Peel (Optional)
1/4 cup sugar
1/2 cup water
1. Before beginning, with a peeler, remove the tangerine peel from two of the tangerines. Boil 1/2 cup water and 1/4 cup sugar in a small saucepan and add the peel. Turn to low and simmer for about 30 minutes while you are working. After about 30 minutes, remove peel with slotted spoon and place on a plate. They will be moist and sticky. Slice the pieces carefully into thin julienne pieces to garnish your Tiramisu later. Place on waxed paper and place in refrigerator.
2. Juice the tangerines and use 1/3 cup for the custard. Place 1/2 cup of the tangerine juice in a bowl with the dried cherries and heat in the microwave oven for 30-60 seconds until warm. Set aside so that the cherries absorb most of the tangerine juice.
3. Make the custard: Boil water in a saucepan. Turn the heat to low and then in a metal bowl or top of a double boiler, combine the egg yolks, sugar and tangerine juice and whisk together constantly over the saucepan. Whisk until the yolks are pale and thick. This will mean that the egg yolks have cooked. Then mix in the mascarpone or cream cheese until smooth. Set aside to cool.
4. In a separate bowl, whip the cream until stiff. Fold the whipped cream gently into the egg mixture with a rubber spatula, being careful not to deflate the cream.
5. To assemble, use two 6 x 9 flat dishes or a 9 x 13 pan and have all components ready.
6. Place 1/2 of the Thin Mint cookies in the bottom of the dishes. Tuck 1/2 of the cherries in between the cookies. Spread half the custard over the cookies. Repeat with the remaining cookies and cherries, then the remaining custard. Refrigerate for at least two hours. After the custard is firm. decorate the top with crushed cookies and the tangerine peel.
Servings: 16 – 314 calories per serving