Chocolate orange tiramisu
Is it still a tiramisu if it doesn’t contain coffee? We’re willing to let this one slide. Chocolate and Cointreau-soaked savoiardi fingers are layered with orange chocolate and a mascarpone cream to make a heavenly dessert for lovers of this famous fruit and chocolate combination.
Ingredients
Metric
Imperial
Mascarpone cream
- 450ml of double cream
- 250g of mascarpone
- 2 tbsp of Cointreau
- 100g of caster sugar
Chocolate orange ganache
- 150g of orange chocolate, plus extra for grating
- 150g of double cream
Cocoa and Cointreau mixture
- 2 tbsp of cocoa powder, plus extra for dusting
- 1 tbsp of icing sugar
- 75ml of boiling water
- 1 tbsp of Cointreau
- 300g of ladyfinger biscuits
Method
Combine the double cream, mascarpone, Cointreau and sugar in a bowl and whisk until it resembles thickly whipped cream
- 450ml of double cream
- 250g of mascarpone
- 2 tbsp of Cointreau
- 100g of caster sugar
Melt the orange chocolate and double cream in a bain marie until smooth and glossy then remove from the heat
- 150g of orange chocolate, plus extra for grating
- 150g of double cream
Mix together the cocoa powder, icing sugar, water and Cointreau
- 2 tbsp of cocoa powder, plus extra for dusting
- 1 tbsp of icing sugar
- 75ml of boiling water
- 1 tbsp of Cointreau
Dip each finger into the cocoa and Cointreau mix for about 4 seconds (turning them over) then lay them in the dish
- 300g of ladyfinger biscuits
Add a layer of chocolate orange ganache followed by half the cream. Add a layer of biscuits, another layer of chocolate and finish with the remaining cream. Dust with the cocoa powder just before serving
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