Chocolate & Orange Tiramisu

Choc Orange Tiramisu

DifficultyEasy

Servings12

Prep time30 minutes

Cook time2 hours

Total time2 hours30 minutes

This Chocolate & Orange Tiramisu is a fun variation of the Italian Classic. Now, I must admit that I am not usually a fan of Choc-Orange. I always found it to be overly sweet and slightly bitter. Although with the addition of the creamy Mascarpone and Ricotta, it somehow cuts through it all and it tastes amazing! So, Yes i would definitely still try this one out, even if you feel the same dislike as me. For a minute I was almost convinced I liked Choc Orange completely. But I think for now, i will just have it in this yummy Tiramisu. I hope you love it and have a so much making it!

Ingredients

Choc Orange Tiramisu

  • 200 ml Thickened Cream
  • 100 Grams Dark Chocolate 70% Cocoa, Plus extra grated on top of Tiramisu
  • 250 Grams Masapone
  • 500 Grams Smooth Ricotta Cheese
  • 1 Teas Spoon Vanilla Paste or Pod
  • 100 Grams Sponge Fingers
  • 30 ml Sweet Sherry
  • 150 Ml Hot Black Coffee
  • 1/4 Squeeze Orange Juice
  • 1/2 Finely Grated Orange Zest

Instructions

Chocolate Ganache

  • 1

    Ganache-

    In a a small Saucepan add Cream. Bring to gentle simmer and add Chunks of Dark Chocolate and a pinch of Sea Salt. Mix together until smooth glossy Ganache forms. Turn off heat. Set aside. (NOTE)

    Sponge Fingers-

    Line the base of a 20×30 cm dish with Sponge Fingers. Filling in as many gaps possible. I like to break up my sponge fingers up, so i can fill in the empty spaces and whole base is covered.

    Coffee & Sponge-

    Brew the hot black Coffee. Then pour it all over the sponge fingers.

    Juice & Sherry–

    Now also add the Orange Juice and Sweet Sherry on the fingers too. (NOTE)

    Ganache layer-

    Spread the Chocolate Ganache all over the top of Sponge Fingers. Use a large Table Spoon to smooth the Ganache, ensuring that it is evenly distributed.

    Creamy layer-

    In a large bowl add the Mascarpone, Ricotta and Vanilla. Now whip together until fully mixed.

    Smooth the Mascarpone & Ricotta all over the top of Sponge and Ganache.

    Set & forget-

    Set in Refrigerator for minimum 2 hours.

    Serve-

    Just before serving add a generous amount of grated Dark Chocolate on top and the zest of 1/2 an Orange.

Equipment

  • 20x30 serving dish
  • small saucepan

Notes

Ganache-

This part is so super simple so please don’t let the word “Ganache” overwhelm you. All you need to make sure of is that your Saucepan is on the lowest heat and when you add the Chocolate chunks, you keep on mixing until it all emulsifies together. When i have made this in the past and the Cream started to go from simmering to boil, i actually just turned off the heat completely and it was still hot enough for Chocolate to melt in no problem.

Juice & Sherry-

In the ingredients I list “Sweet Sherry” you can buy this from your local Bottle shop. I do want to mention that the Sherry is slightly alcoholic in this one and it is also an optional ingredient. So if you are serving this to little ones or don’t drink alcohol, you can skip this ingredient. The addition of Orange Juice is still enough to sweeten the sponge fingers so you wont compromise the flavour.