From Jamie’s Italy by Jamie Oliver
15 sponge fingers
285ml good strong coffee, freshly brewed
4 tbsp caster sugar
2 vanilla beans
140ml vin santo or sweet sherry
Zest and juice of 1 orange
100g best-quality bittersweet chocolate (70 % cocoa solids)
1. Get yourself a medium deep bowl or dish about 20-25 cms in diameter and arrange your sponge fingers snugly in layers on top of each other. Sweeten your coffee with 2 tablespoons of the sugar. Pour the coffee over the sponge fingers, making sure the top layer is completely covered — you’ll see the coffee being sucked up by the sponge.
2.While that’s soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.
3. Score the vanilla beans lengthwise and scrape the seeds out into the bowl of mascarpone, keeping the beans for making vanilla sugar if you want to. Continue whisking and as you do so, drizzle in the vin santo or sherry. You want to get the mixture to a loose, shiny consistency. If it’s still too thick you can use a little of the orange juice to loosen it before you squeeze the rest of the juice over the sponge.
4.Smear the vanilla mascarpone over the sponge and either grate all the chocolate over it or make shavings using a knife or a peeler. Sprinkle lightly with a little finely grated orange zest and keep in the fridge until you’re ready to serve, as it is best serve chilled.
I have used this recipe regularly to round out an Italian meal. Because of the inclusion of sweet Sherry/dessert wine it is probably best to drink it with the wine you decided to use in the recipe. Or just enjoy the heavenly pud on its own.
Nebbiolo, Langhe DOC, Italy, Renato Ratti for M&S, 2010, MYR125