a few fresh coffee beans, bashed up finely
Method
Put a glass bowl over a pan of gently simmering water, making sure
the water doesn't touch the base of the bowl. Put 200g of the chocolate
into the bowl, keeping the remaining 50g in one piece. Add the diced
butter and a pinch of salt, and leave for 5 minutes or so until melted
and combined. Help it along by giving it a stir every now and then.
Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm
in diameter and 12cm deep) with the sponge fingers, then carefully pour
over the hot sweetened coffee. Add a couple of swigs of vin santo to
your melted chocolate, stir it through, then drizzle all over the sponge
fingers. Use a spatula to carefully smooth it out to the edges so
you've got a nice even layer. Put it to one side to cool.
Separate your eggs, putting the whites into one bowl and the yolks into
another. 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. Mix in the mascarpone and
the zest of 1 orange.
Clean and dry your whisk, and whisk the whites with a pinch of salt
until they form stiff peaks – they should be a similar consistency to
the yolk and mascarpone mixture, and should hold their shape when you
lift the beaters from the bowl.
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. Spoon and smooth this creamy mixture on top of your chocolate
layer.
Scatter the finely bashed-up coffee beans over the top. Using a sharp
knife or a speed peeler, carefully shave over your remaining chocolate.
Finely grate over the zest from half your remaining orange. Pop the
tiramisù into the fridge for 2 hours to set.
