With Astar / Jeanette
Time: 1 hr + chilling
Cost per serve: $3
300g dark chocolate (good quality)
50g butter (diced)
175g sponge fingers (or just use a plain sponge and cut into small slices)
400ml hot sweetened espresso coffee
Couple Tbsp dessert wine
4 large eggs at room temp (separated into whites and yolks)
100g caster sugar
750g mascarpone cheese
2 oranges - zested
Into a double boiler add 250g chocolate broken into small pieces, along with butter and a pinch of salt. Stir to melt and combine well, then add dessert wine.
Line the bottom of a large glass bowl with sponge fingers.
Carefully pour over hot coffee.
Drizzle chocolate mix over sponge fingers and use a spatula to carefully smooth it out to the edges.
Allow to cool.
Add sugar to yolks along with a little more dessert wine and beat until pale and fluffy. Fold through mascarpone and zest of orange.
Add a pinch of salt to egg whites and beat until stiff.
Use a metal spoon to fold whites into yolk mix.
Spoon mix over chocolate layer.
Dress top with chocolate shavings and zest of last orange.
Chill several hours before serving with a glass of dessert wine!
(Broadcast: 13 Feb 2012)