Chocolate Orange Panettone Tiramisu

• 1 cup of extra strong coffee
• 2 tbsp orange blossom honey
• 1 Waitrose Christmas chocolate panettone, cut into 1cm thick slices
• 4 Waitrose British Blacktail large free range eggs
• 85g light brown soft sugar
• 500g mascarpone
• 3 oranges, zest of
• 250ml Waitrose Christmas clementine & cointreau cream
• 150g dark chocolate (75% cocoa solids)
• 1 vanilla pod
• 50 ml whole milk
• Waitrose Christmas edible gold stars
• Waitrose Christmas caramelised nuts

To begin, slice up your beautiful Waitrose Christmas chocolate panettone into 1cm slices. Make up an extra strong cup of coffee, sweetened with 2 tablespoons of orange blossom honey. To avoid saturating your panettone into a mush, we are going to lightly brush the coffee onto each side of your panettone  – so make sure it’s a strong one! Line the base of a deep serving dish with half of the panettone.

Next up, our chocolate-orange mousse. Break up 100g of dark chocolate into a heat proof bowl. In a small pan, bring the 50ml of whole milk to the boil and pour over your chocolate. This will melt the chocolate into a thick ganache. If your chocolate splits (turns to a granulated lump) don’t panic! Simply pop your bowl on a bain marie (suspended over water) and add boiling water, 1 teaspoon at a time, until the mixture returns to a smooth consistency. Allow to cool. Meanwhile, whip your Waitrose Christmas clementine & cointreau cream into soft peaks with the zest of 1 orange and the scraped out seeds of 1 vanilla pod. Add your cooled chocolate and whip to create an easy peasy chocolate mousse. Layer onto your coffee-kissed panettone.  

Our final layer is an Italian zabaglione. Seperate your eggs, putting 3 of the whites (discarding 1) into one bowl and the 4 yolks into another. Add the sugar to the yolks and whisk with an electric whilst on the highest setting for about 5 minutes, 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 white until they form stiff peaks – holding their shape when you lift the beaters from the bowl. Using a large metal spoon or spatula (to avoid knocking air out of your mixture) 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 half of this creamy mixture on top of your chocolate layer. Dust generously with cocoa powder. Add on the rest of your panettone and finish with a final layer of zabaglione.

To decorate, dust with even more cocoa powder (this makes such a delicious difference, so don’t be stingy), and sprinkle on the Waitrose Christmas edible gold stars and chopped Waitrose Christmas caramelised nuts. Dragging the base of your knife across the chocolate, create some simple shavings and scatter on top and add a final flourish of orange zest. Tah dah! A tiramisu that is #TooGoodToWait.

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