Baking disasters happen to everyone. That’s what I told myself as the double layer chocolate orange cake I was planning to make stuck to the tin in a magnificent fashion. The only way to get it out was to hack it up into bits – and so it became a Chocolate Orange Easter Tiramisu. Lesson 1 – don’t forget to grease and line the tin. Lesson 2 – never throw a broken cake away, you can always turn it into a tiramisu or a trifle. You can use any chocolate cake or chocolate loaf cake for this recipe.
To make an authentic tiramisu, you should really use Savoiardi biscuits, sometimes called Lady Fingers – but ‘stuck to the tin’ chocolate cake works just as well, in my book. I make my tiramisu to a recipe my Italian brother-in-law taught me many moons ago – egg yolks with sugar, then vanilla, mascarpone cheese and finally, whipped egg whites to lighten it up. You can also soak the biscuits in liquour, or marsala wine, but I just used orange juice and also grated in some extra orange zest. Always finish with a good dusting of cocoa. Finally, invite your friends and family over and tuck in – this makes a lovely Italian-inspired ending to any Easter meal.
Chocolate Orange Easter Tiramisu
A ‘chocolate orange cake’ Tiramisu – traditionally made with Savoiardi biscuits. Dusted with cocoa, this make a lovely Italian-inspired Easter treat.
2 eggs, separated
65 grams caster sugar
1 teaspoon vanilla powder or extract
Grated zest of one orange
250 g mascarpone cheese, at room temp
200 g chocolate loaf cake, or similar
25 ml fresh orange juice
one tablespoon cocoa powder, to dust
- Whisk the egg whites to stiff peaks, leave to one side.
- In a separate bowl, whisk the two egg yolks with the sugar until pale and fluffy – around 3 minutes. Add the vanilla and the orange zest and mix well.
- Add the Mascarpone cheese to the egg yolks and sugar and mix well until there are no lumps. Carefully stir in the beaten egg whites.
- Take four glasses or one large trifle bowl, add some of the Mascarpone mixture, then add some of the chocolate cake (or use Savoirdi biscuts) sprinkle over the orange juice to soften the cake a little. Spoon over some of the Mascarpone mixture and repeat so that you have alternative layers until the glasses are full.
- Refrigerate (overnight if possible) or at least for a few hours. Just before serving, dust with cocoa powder.
After I had made this, I saw another post by Guilia who writes at Jul’s Kitchen from Tuscany – she very cleverly split two Easter eggs and filled the shells with tiramisu. So you could fo that, too and make Easter Egg Tiramisu.
I hope you all have a really lovely Easter weekend!
More Easter baking
My Polish Kitchen
Update: I’ll be filling my new site My Polish Kitchen with lots of recipes and reviews over the Easter break. You can see my post on egg decorating and our Polish Easter basket here. Traditionally, we would also bake a Babka or a Mazurek cake – there is a lovely recipe for an Orange and Almond Mazurek Cake here which is in From a Polish Country House Kitchen.
Finally – a little shout out – of you are in Manchester on Easter Sunday and fancy a Polish Easter experience, singer Katy Carr will be singing at The Old Abbey Inn at the launch of Manchester’s first Polish gastro pub!