If you’re hosting this bank holiday, we have the perfect dessert to end your alfresco lunch or evening dinner party. A show stopping dessert, made ahead of time and chilling in the fridge, making hosting easy. A light, indulgent and creamy classic, with layers of espresso-soaked sponge, velvety mascarpone and rich cocoa, finished with a twist of orange to bring a fresh citrus flavour.
Serves: 6
Time: 30mins (plus chill time)
Ingredients:
- 500g mascarpone
- 300ml double cream
- 100g caster sugar
- 4 egg yolks
- Zest of 2 oranges
- 1 tsp vanilla extract
- 2 tbsp Grand Marnier or Cointreau (optional)
- 250ml espresso, cooled
- 2 tbsp orange juice
- 1 tbsp orange liqueur (optional)
- 250g ladyfingers
- Cocoa powder, for dusting
Method:
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In a heatproof bowl, whisk the egg yolks and sugar over a pan of simmering water for 5 minutes, until pale and thickened. Remove from the heat and allow cool slightly.
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Whisk in the mascarpone, vanilla, orange zest and liqueur, if using.
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In a separate bowl, whip the cream to soft peaks, then fold into the mascarpone mixture.
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Combine the espresso, orange juice and orange liqueur, if using.
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Dip the ladyfingers briefly in the coffee mixture and arrange a layer in the base of a dish. Spread over half the cream mixture. Repeat with a second layer.
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Cover and chill for at least 6 hours, or overnight.
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Dust generously with cocoa powder before serving.
