serves
12
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
12
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 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 tsp vanilla bean paste
- 3 tbsp runny honey
- 1 orange or clementine
Chilling time: at least 2 hours.
Instructions
1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. 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.
2. Line a dish (20 cm x 30 cm) with the sponge fingers, carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry. Spread the chocolate ganache over the top in an even layer.
3. 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.
4. 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.
Tip
Make this delicious dessert a day or two in advance, or even freeze it and defrost it overnight in the fridge, when needed.
This recipe is an edited extract from Jamie Oliver’s Christmas Cookbook (Penguin Random House). Recipe © Jamie Oliver Enterprises. The recipe appears in the TV special Jamie's Easy Christmas Countdown.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
