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1
Lightly oil baking sheet.
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2
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
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3
Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
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4
Mix in nuts.
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5
Pour onto prepared sheet; cool.
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6
Coarsely chop praline.
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7
Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup, about 12 minutes.
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8
Set aside.
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9
Whisk 1 cup sugar and yolks in large metal bowl.
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10
Whisk in 1 cup water.
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11
Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180F., about 5 minutes.
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12
Remove from over water.
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13
Using electric mixer, beat mixture until cool, about 5 minutes.
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14
Mix in tangerine juice, cream and peel.
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15
Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth.
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16
Fold in 1 cup praline (reserve remaining praline for another use).
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17
Chill filling while preparing biscuits.
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18
Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic wrap.
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19
Stir remaining 10 tablespoons sugar, 10 tablespoons water and espresso powder in heavy small saucepan over low heat until sugar dissolves.
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20
Mix in 5 tablespoons Grand Marnier.
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21
Cool syrup.
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22
Using sharp knife, trim 1 biscuit to 3-inch length.
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23
Soak biscuit in syrup 10 seconds per side.
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24
Place rounded end up and sugared side against side of prepared pan.
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25
Repeat with as many biscuits as necessary to cover sides of pan.
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26
Soak more biscuits in syrup and place on bottom of pan, covering completely.
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27
Pour half of filling into pan.
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28
Soak more biscuits in syrup 10 seconds per side; place atop filling, covering completely.
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29
Spoon remaining filling over.
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30
Freeze overnight.
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31
Release pan sides from cake.
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32
Fold down plastic.
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33
Sift cocoa over dessert.
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34
Garnish with tangerine slices, if desired.
