Sweet Citrus Recipes

We are excited to introduce our latest culinary masterclass, led by Chef Carlvin, celebrating the versatility and vibrancy of locally grown citrus. In this session, Chef Carlvin prepares two simple sweet dishes, a orange scones and a lemon tiramisu. Created for home cooks and food lovers alike, these recipes focus on simple techniques, accessible ingredients, and elevated results, showing how citrus can transform everyday savoury cooking. As always, we proudly work with fresh local produce, continuing our commitment to supporting Maltese farmers and showcasing the richness of our islands’ seasonal harvest. We invite you to watch, subscribe, and continue learning with us as we explore more innovative, sustainable, and flavour-driven culinary experiences. Recipes: 𝐎𝐫𝐚𝐧𝐠𝐞 𝐒𝐜𝐨𝐧𝐞𝐬 Servings: 30 scones (4cm diameter) Ingredients: 250g flour 15g baking powder 1 egg 70ml fresh orange juice 50g sugar 75g butter 5g poppy seeds Grated orange zest A little milk Method: 1. Mix the flour, sugar, baking powder, poppy seeds, butter, and orange zest in a bowl. 2. Rub the butter into the mixture. 3. Add the egg and orange juice, and mix until a dough forms. 4. Roll out the dough on a lightly floured surface to a thickness of about 3cm. 5. Cut the scones into 4cm portions and place them on a baking tray lined with baking paper. 6. Using a brush, lightly brush the tops with milk and bake in a preheated oven at 180°C for 10–15 minutes. 𝐋𝐞𝐦𝐨𝐧 𝐓𝐢𝐫𝐚𝐦𝐢𝐬𝐮 Servings: 4 Ingredients • 16–20 ladyfinger biscuits • 125ml lemon juice • 200ml water • 60g sugar • Grated lemon zest • 200ml whipped cream • 250g mascarpone • A drop of vanilla essence • 50g icing sugar Method 1. In a small pan, heat the lemon juice, lemon zest, water, and sugar until the sugar dissolves completely, then allow it to cool. 2. In a bowl, whip the cream with the icing sugar and vanilla until soft peaks form. Then gently fold in the mascarpone until smooth. 3. Dip each ladyfinger into the lemon mixture, without soaking them too much. 4. Place a layer of ladyfingers in a dish or individual glasses and cover with a layer of mascarpone cream. Repeat until all ingredients are used, finishing with a layer of cream. 5. Decorate with whipped cream and candied lemon peel. (To make the candied lemon peel, boil the lemon peel with sugar and a little water until it becomes syrupy.)