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Chocolate, orange, Vin Santo, mascarpone & silky ricotta

Chocolate, orange, Vin Santo, mascarpone & silky ricotta

Serves 12

Cooks In40 minutes plus setting

DifficultyNot too tricky

Nutrition per serving
  • Calories 309 15%

  • Fat 23.6g 34%

  • Saturates 15.8g 79%

  • Sugars 14.3g 16%

  • Salt 0.2g 3%

  • Protein 6.4g 13%

  • Carbs 16.7g 6%

  • Fibre 1g -

Of an adult's reference intake


  • 200 ml double cream
  • 100 g quality dark chocolate (70%) , plus extra to serve
  • 100 g sponge fingers
  • 150 ml good hot strong sweetened coffee
  • 50 ml Vin Santo , or sweet sherry
  • 500 g ricotta cheese
  • 250 g mascarpone cheese
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons runny honey
  • 1 orange , or clementine

recipe adapted from

Jamie's Easy Christmas Countdown

By Jamie Oliver


  1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
  2. 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.
  3. 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.
  4. Spread the chocolate ganache over the top in an even layer.
  5. 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.
  6. 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.


Make this delicious dessert a day or two in advance, or even freeze it and defrost it overnight in the fridge, when needed.

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

Watch the video: The Best Tiramisu Recipe. 超濃厚な本格ティラミスの作り方. Emojoie Cuisine (December 2021).