Mini chocolate and orange tiramisu

10 INGREDIENTS • 5 STEPS • 1HR 20MIN

Mini chocolate and orange tiramisu

Recipe

3.0

2 ratings
These individual Italian-style trifles flavoured with chocolate, orange and amaretti are great little puds to make ahead.
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These individual Italian-style trifles flavoured with chocolate, orange and amaretti are great little puds to make ahead.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 20MIN

Total time

Ingredients

Servings
6
100 g
dark chocolate
25g grated, 75g chopped into chunks
1 tub
(500 g)
M&S silky-smooth custard
6
large M&S Remarksable Value oranges
4 whole and 2 zested
250 g
mascarpone
2 tbsp
icing sugar
3 tbsp
M&S dry sherry
or marsala, brandy or orange liqueur
1 pack
(220 g)
M&S Collection amaretti biscuits
broken into quarters
300 ml
double cream
1 tsp
vanilla extract
25 g
toasted flaked almonds

Nutrition per serving

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Calories
924kcal
Fat
60.2 g
Saturates
31.3 g
Sugars
61.6 g
Salt
373.0 mg
Love This Recipe?
Add to plan
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Mini chocolate and orange tiramisu
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Melt the chocolate chunks (75 g) in a heatproof bowl over a pan of barely simmering water. Stir until smooth and remove from the heat. Gradually stir in the custard (1 tub).
step 2
Mix the orange zest (2) with half the mascarpone (125 g) and 1 tbsp icing sugar (1 tbsp). Fold the mascarpone into the chocolate custard mixture.
step 3
Peel and segment all oranges (4) into a sieve placed over a bowl. Add your chosen alcohol (3 tbsp) to the orange juice that collects in the bowl.
step 4
Divide the broken biscuits (1 pack) into 2 portions, then divide one portion between 6-8 trifle dishes. Spoon over the boozy orange juice and add the orange segments to each dish. Top each with a layer of the chocolate custard mixture and half of the grated chocolate. Cover and chill for 1 hour.
step 5
Combine the double cream (300 ml) with the vanilla extract (1 tsp), the remaining mascarpone (125 g), 1 tbsp icing sugar (1 tbsp) and any leftover boozy orange juice and whisk to soft peaks. Spoon the cream over the top of each trifle, then scatter with the remaining grated chocolate (25 g) and the flaked almonds (25 g).
step 5 Combine the double cream (300 ml) with the vanilla extract (1 tsp), the remaining mascarpone (125 g), 1 tbsp icing sugar (1 tbsp) and any leftover boozy orange juice and whisk to soft peaks. Spoon the cream over the top of each trifle, then scatter with the remaining grated chocolate (25 g) and the flaked almonds (25 g).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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