Although I’m rather partial to a nice skinny latte I don’t actually like coffee desserts or chocolates. I was given a couple of little bottles of orange liqueur on my honeymoon in Rome and wanted to do something different with it. One evening I was having an Italian themed dinner and I wanted a nice dessert to match the theme so in the end I thought I would put my own twist on a tiramisu. It’s been a favourite in my repertoire using orange liqueur and cocoa ever since and has always gone down a treat. You may want to play around with some of the quantities to suit your own tastes. This probably should not come under the healthy category but they do say a little bit of what you fancy is good for you haha. Of course if you wanted a special treat use sugar, full fat Mascapone and crème fraîche. I dare you not to lick the bowl!
1 shop bought Madeira cake or trifle sponges (gluten free options available)
Approximately 100 ml of Cointreau, Triple Sec, Drambuie or any other orange liqueur
2 tablespoons of cocoa powder
1 tablespoon of Stevia or any other sweetener
1 Tub of half fat Mascapone
1 tub of half fat crème fraîche
zest of half an orange
grated dark chocolate
Terry’s chocolate orange segments or any leftover orange chocolate (opt)
2 teaspoons of vanilla paste or vanilla extract (or to taste)
Mix the cocoa powder, orange liqueur and water together in a shallow dish and set aside.
Slice the Madeira cake into about 1 cm thick slices and dip into the chocolate mix briefly and then line the base of the small trifle dish or it works well in glasses. (Tip – sometimes if I have any Terrys Chocolate Orange or similar chocolate lying around I will sneak it in between the layers for a cheeky little surprise.
Grate a small amount of orange zest over the top (opt.)
Beat the mascapone and crème fraîche together adding 2 teaspoons of vanilla extract or vanilla paste and the sweetener
Top the cake with mascapone mixture and spread evenly
Add another layer of cake and add another layer of mascapone
top with grated chocolate and a little bit more orange zest
Put in the fridge to chill for a couple of hours or overnight to allow the flavours to develop (if you can resist)
- For a change this could be done with limoncello (an Italian lemon liqueur)