Jamie Oliver's Best Tiramisu

Indulge in the rich, velvety layers of this tiramisu, where the deep notes of chocolate meet the delicate sweetness of mascarpone. Each bite is a delightful dance of flavors, enhanced by a splash of Vin Santo and the zest of orange, creating a refreshing twist on a classic favorite. As it chills in the fridge, the anticipation builds, promising a dessert that's not just a treat, but a celebration of taste and texture. Perfect for sharing—or keeping all to yourself!

1. 1

   Put a glass bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl.

2. 2

   Put 200g (7oz) of the chocolate into the bowl, keeping the remaining 50g (1¾oz) in one piece.

3. 3

   Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined.

4. 4

   Help it by giving it a stir every now and then.

5. 5

   Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm/12in in diameter and 12cm/4½in deep) with the sponge fingers.

6. 6

   Carefully pour over the hot sweetened coffee.

7. 7

   Add a couple of swigs of Vin Santo to your melted chocolate, stir it through, then drizzle all over the sponge fingers.

8. 8

   Use a spatula to carefully smooth it out to the edges so you've got a nice even layer.

9. 9

   Put it to one side to cool.

10. 10

    Separate your eggs, putting the whites into one bowl and the yolks into another.

11. 11

    Add the sugar to the yolks with another swig of Vin Santo (if you're feeling naughty!), and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy.

12. 12

    Mix in the mascarpone and the zest of 1 orange.

13. 13

    Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks.

14. 14

    Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites.

15. 15

    Spoon and smooth this creamy mixture on top of your chocolate layer.

16. 16

    Scatter the finely bashed-up coffee beans over the top.

17. 17

    Using a sharp knife or a speed peeler, carefully shave over your remaining chocolate.

18. 18

    Finely grate over the zest from half your remaining orange.

19. 19

    Pop the tiramisù into the fridge for 2 hours to set.