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Serves
12
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preparation
20 minutes
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to cook
10 minutes
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difficulty
easy
Ingredients
- 200 ml Double cream
- 100 grams Quality dark chocolate (70%), plus extra for serving
- 100 grams Sponge fingers
- 150 ml Good hot strong sweet coffee
- 50 ml One cento or sweet sherry.
- 500 grams Ricotta cheese
- 250 grams Mascarpone cheese
- 1 tbsp Vanilla bean paste
- 3 tbsp Flowing honey
- 1 Orange or Clementine
Instructions
1. To make the ganache, pour the cream into a pan and bring to a gentle simmer over medium heat. Add a pinch of sea salt, stir in the chocolate and stir until melted, thick and smooth, then remove from the heat and set aside.
2. Line a dish (20cm x 30cm) with sponge fingers, carefully pour in the hot sweetened coffee and drizzle over the Vin Santo or sweetened sherry. Spread the chocolate ganache over the top in an even layer.
3. In a food processor, blend the ricotta, mascarpone, vanilla bean paste and honey until very smooth. Spoon this creamy mixture evenly over your chocolate layer.
4. Refrigerate for at least 2 hours to set. Serve with a fine grating or shaving of chocolate and a fine grating of orange or clementine zest. paradise
Tip
Make this delicious dessert a day or two in advance, or even freeze it and defrost overnight in the fridge if needed.
This recipe is an edited excerpt. Jamie Oliver’s Christmas Cookbook (Penguin Random House). Recipe © Jamie Oliver Enterprises. The guide appears in a TV special Jamie’s Easy Christmas Countdown
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup is equal to 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.