Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Christmas tiramisu in a large serving bowl with grated chocolate on top

Tiramisù

Chocolate, orange, Vin Santo, mascarpone & silky ricotta

Christmas tiramisu in a large serving bowl with grated chocolate on top

40 mins plus setting

Not Too Tricky

serves 12

About the recipe

This is my Christmas take on the undeniably decadent yet simple, classic Italian dessert of tiramisù. Jools prefers this version, as it doesn’t contain raw eggs, and I’ve lightened it up by pairing mascarpone with glorious ricotta cheese.


nutrition per serving

309

Calories


23.6g

Fat


15.8g

Saturates


14.3g

Sugars


0.2g

Salt


6.4g

Protein


16.7g

Carbs


1g

Fibre


of an adult’s reference intake


Ingredients

200ml double cream

100g quality dark chocolate (70%), plus extra to serve

100g sponge fingers

150ml good hot strong sweetened coffee

50ml Vin Santo or sweet sherry

500g ricotta cheese

250g mascarpone cheese

1 teaspoon vanilla bean paste

3 tablespoons runny honey

1 orange or clementine

Top Tip

Make this delicious dessert a day or two in advance, or even freeze it and defrost it overnight in the fridge, when needed.

Method

  1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
  2. 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.
  3. 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.
  4. Spread the chocolate ganache over the top in an even layer.
  5. 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.
  6. 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.

Serve up with slices of fresh orange for a hit of freshness.

Tags

Recipes you may like

related features