Here is another recipe inspired from my Italian food holiday – Orange Tiramisu. You still can’t go wrong with the original version made with coffee and rum but this twist is sure to impress your guests! I took the original base recipe from Delia Smith and you can make this recipe into individual glasses or into one large pudding like I did.
- First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes or until the mixture forms a light, pale mousse.
- Gradually add in the mascarpone into the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Grate in the zest of two oranges and fold in.
- Now wash and dry the beaters of the whisk so they are perfectly clean, then in a separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side.
- Next, pour the orange juice and cointreau into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid quickly.
- To layer up the dessert, put 12 of the sponge fingers in the base of your dish. Top with half the mascarpone mixture and a layer of half of the chopped chocolate.
- Repeat the whole process again but finish with a layer of sieved cocoa powder, the rest of the chopped chocolate and a final grating of orange zest. The layering process is the same if you are using individual glasses but just divide everything up by six.
- Cover the pudding with clingfilm then chill in the refrigerator for several hours or overnight and serve straight from the fridge.