Chocolate Orange Tiramisu

By Emma Hawkins | December 27, 2019 | Comments 0 Comment

Hello! I hope you all enjoyed a lovely Christmas, or if you don’t celebrate Christmas I hope you enjoyed the general festive spirit floating around the place. With one celebration passed we’re now looking towards New Years Eve and the (hopefully) roaring 20s we’re about to enter into. I’m currently about to head off to the snowy Dolomites of Italy (I’ll post lots of pictures of the food on my Insta stories so stay tuned for that!), but as a result I won’t be throwing a NYE party this year sadly. Nevertheless I thought I’d concoct a little dessert for those of you who might be looking for an easy, yet stylish dish for any New Year dinner parties going on out there.

This tiramisu you could serve in a big dish or little glasses like the classic tiramisu if you’d like, however I find that it looks so much better plated up like this! For some reason by deconstructing a dessert you can make it look really elegant without too much effort. It also allows you to get all the different elements in the perfect proportions for when eating, with a little left over for anyone who wants a top up!

Recipe

Serves 4-6

Time: 1 hour

Ingredients

2 Oranges
100ml Marsala
75g Dark chocolate
250g Mascarpone
250g Custard (you can use ready made or check out my creme patisserie recipe if you’d like to make your own!)
50ml Coffee
12-18 Sponge fingers
1 tbsp Cocoa powder, for sprinkling
A few springs of fresh mint to garnish

Method

Grate the zest from the oranges and leave it on one side for now. Then cut away the peel and pith from oranges and discard it.
Slice the oranges into discs and them pop them in a bowl with the marsala. Leave to soak on one side.
Put the chocolate into a glass or metal bowl over a pan of gently simmering water. Leave to melt for about 5 minutes and then set aside to cool a little.
Put the mascarpone into a bowl and whisk to soften it. Add the custard and whisk again until smooth.
Pour half the custard mixture into the bowl of cooled chocolate and mix in 2 tbsp of the coffee until the mixture is smooth.
Add half the orange zest to the remaining custard mix and whisk to combine. Pour the chocolate mascarpone into a pipping bag with a star shaped nozzle and orange mascarpone into a pipping bag with a round nozzle. Leave both bags in the fridge until needed.
When everything’s ready start to plate up begin by taking the orange slices out of the marsala and leaving them to dry a little on some kitchen roll. Pour the remaining marsala into the leftover coffee and mix to combine.
Dip one of the sponge fingers into the coffee mixture and place it on your first plate. Repeat with two more sponge fingers, laying the on the plate to form a zig zag.
Take the orange mascarpone pipping bag and pipe 3 big blobs next to the ends/corners of the fingers.
Slice the orange discs into quarters and place them around the plate (I find a mixture of slices laid flat and ones propped upright works well).
Take your chocolate mascarpone pipping bag and pipe 6-7 blobs in the free space, between the orange mascarpone and slices.
To finish off take your orange marscapone again and pipe clusters of smaller blobs in the remaining gaps (groups of 3 work well!). Then take a little extra orange zest and place it on top of the big orange marscapone blobs. Finish with some fresh mint placed here and there and a sprinkle of cocoa powder!