Chocolate Orange Tiramisu Trifle

This show stopper chocolate orange trifle will really dazzle your guests especially Christmas ! With layer of juicy orange, chocolate mascarpone custard and coffee-soaked sponges, this indulgent dessert will definitely disappear  fast 

Ingredients:

• 3 medium oranges, 1 very thinly sliced, 1 zested
• 60ml marsala
• 75g dark chocolate, roughly chopped
• 2x 250g pots mascarpone
• 500g ready to eat custard, can be bought in supermarket
• 100ml strong coffee
• 200g pack sponge fingers
• 200ml double cream
• 1 tbsp cocoa powder

Method:

Preheat oven to 110°C/90°C for fan oven. Line a baking tray with baking paper. Arrange the orange slices on the tray in a single layer. Bake for 2-3 hours, turning every 30 minutes to 1 hour 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 minutes. 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 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 juice 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 hour.

Whip the double 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