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Tiramisù
Chocolate, orange, Vin Santo, mascarpone & silky ricotta
Tiramisù
Serves 12
Cooks In40 minutes plus setting
DifficultyNot too tricky
Tap For Method
Ingredients
- 200 ml double cream
- 100 g quality dark chocolate (70%) , plus extra to serve
- 100 g sponge fingers
- 150 ml good hot strong sweetened coffee
- 50 ml Vin Santo , or sweet sherry
- 500 g ricotta cheese
- 250 g mascarpone cheese
- 1 teaspoon vanilla bean paste
- 3 tablespoons runny honey
- 1 orange , or clementine
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Method
- To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
- Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
- Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
- Spread the chocolate ganache over the top in an even layer.
- In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey until super-smooth. Spoon this creamy mixture evenly on top of your chocolate layer.
- Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.
Tips
Make this delicious dessert a day or two in advance, or even freeze it and defrost it overnight in the fridge, when needed.
Serve up with slices of fresh orange for a hit of freshness.
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