Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------PRALINE-------------------------------
1/2 c Sugar
1/4 c Water
1 c Hazelnuts, toasted

--------------------------FILLING-------------------------------
1 c Fresh tangerine juice (from
-about 3 tangerines)
13 oz Sugar
8 lg Egg yolks
13 oz Water
1/2 c Whipping cream
1 tb Grated tangerine peel
2 8.8-oz containers Mascarpone
-cheese or 16 oz whipped
-cream cheese
7 tb Grand Marnier or other
-orange liqueur
5 ts Instant espresso powder or
-instant coffee powder
3 (about) 4.4-oz packages
-Champagne biscuits (4-inch
-long ladyfinger-like
-biscuits)
Unsweetened cocoa powder
Tangerine slices (opt.)

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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