This is a lighter tiramisu than the traditional version, without custard or coffee, and it reminds me of those chocolate orange balls you get at Christmas-time that break into segments when you tap them. Make ahead, as it tastes even better left to chill overnight and enjoyed the following day.
Makes 6 serves
Takes 20 minutes plus chilling time
4 tbsp cocoa powder
¼ cup icing sugar
¼ cup icing sugar
1 tsp vanilla extract
4 egg whites
½ cup Grand Marnier
½ cup water
1 orange, zested & juiced
18 savoiardi (ladyfinger) biscuits
8 tbsp orange marmalade
3 tbsp cocoa powder
50g dark chocolate, finely grated
To make the chocolate cream, place the cream, cocoa powder and icing sugar in a bowl and beat with an electric mixer until soft peaks form. Put to one side.
To make the mascarpone cream, beat together the mascarpone, icing sugar and vanilla in a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form. Add 2 heaped tablespoons of egg whites back into the mascarpone to loosen it, and then fold in the rest of the egg whites so you have a light, frothy cream. Put to one side.
Mix Grand Marnier, water, orange zest and orange juice together in a small bowl. Soak the biscuits one by one for a few seconds, squeezing out any excess liquid and placing on a plate once soaked. Halve the biscuits and place in a single layer in the bottom of six glass tumblers or serving bowls. Spoon some marmalade over the biscuits, followed by a layer of chocolate cream and a layer of mascarpone cream. Repeat the layers until all of the ingredients have been used, ending with the mascarpone. Chill for at least an hour, or overnight.
To serve, dust with cocoa powder and sprinkle with dark chocolate.
Grand Marnier is an orange-flavoured cognac. You can substitute brandy, rum or Amaretto instead.