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