Tisamisu Verrine

Ingredients

250g good quality dark chocolate

50g butter, diced

Sea salt

175g sponge fingers

400ml good hot sweetened  coffee

4 large free range eggs

100g caster sugar

750g mascarpone

1 orange

 

Method

In a glass bowl, over gently simmering water, melt chocolate and diced butter and a pinch of salt.  Stir every now and then. 

 

In each glass verrine – first line bottom with sponge fingers then carefully pour over sweetened coffee.  Drizzle  the melted chocolate all over the sponge.   Put aside to cool

 

Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks and whisk until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of one orange

 

Whisk the whites with a pinch of salt until they form stiff peaks. Using a metal spoon – add a spoonful of whites to the yolk mixture and gently fold it in, then fold through the rest of the whites.

 

Spoon this creamy mixture on top of your chocolate layer

 

Put into the fridge for 2 hours to set

 

Serve with chocolate stick or shaved chocolate