Chocolate orange tiramisu trifle
This show-stopping chocolate orange trifle recipe will really dazzle your guests this Christmas. With layers of juicy orange, chocolate mascapone custard and coffee-soaked sponges, this indulgent dessert will definitely disappear fast!
- Preheat the oven to gas ¼, 110°C, fan 90°C and line a baking tray with baking paper. Arrange the orange slices on the tray in a single layer. Bake for 2-3 hrs, turning every 30 mins-1 hr so they dry evenly. Set aside to cool completely.
- Use a sharp knife to cut away all the peel and pith from the 2 remaining oranges (top and tail, then cut around the orange). Thinly slice, transfer to a bowl, pour over 1 tbsp marsala and set aside.
- Melt the chocolate in a heatproof bowl set over (but not touching) a pan of just-simmering water; set aside to cool for 5 mins. Put the mascarpone in a bowl and whisk to soften a little, then whisk in the custard. Transfer half the mixture to the cooled chocolate bowl and mix in 2 tbsp coffee. Add the orange zest to the plain custard mix and whisk in 2 tbsp marsala.
- Line the bottom and sides of a 20cm trifle dish or glass bowl with half the marsala orange slices, overlapping slightly. Drain the juices from the remaining orange slices into a bowl and add the remaining coffee and 1 tbsp marsala. Quickly dip one-third of the sponge fingers into the juices, one at a time, then arrange in the trifle dish, loosely filling in the orange slices (it doesn't matter if it's covered completely).
- Pour over half the orange zest custard and gently smooth the top with the back of a spoon. Top with another layer of dipped sponge fingers. Pour over half the chocolate custard, smooth the top, then add a final layer of dipped sponge fingers. Top with the remaining orange zest custard, then the chocolate custard. Layer over the remaining fresh orange slices and chill for 1 hr.
- Whip the cream into soft peaks, then spoon over the centre of the trifle, leaving some of the orange slices exposed at the edges. Finish with a dusting of cocoa powder and decorate with the dried orange slices.
Tip: To save time, swap the dried orange slices for fresh segments.
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