Ready in 15 minutes
18 boudoir biscuits, roughly broken
200ml (7fl oz) very strong espresso coffee
100ml (4fl oz) Marsala wine
250g (9oz) mascarpone cheese
25g (1oz) caster sugar
2 tbsp Marsala wine
zest 1 small orange plus a squeeze of juice
300ml (10fl oz) double cream, lightly whipped
50g (2oz) dark chocolate, made into curls or coarsely grated
1 Take 6 individual glass pudding dishes or large wine glasses and divide the boudoir biscuits among them. Combine the coffee and Marsala and pour over the biscuits and set to one side.
2 Place the mascarpone cheese in a bowl and add the sugar, 2 tbsp of Marsala half of the orange zest a squeeze of juice. Beat until thoroughly combined. Add the cream and stir in, taking care not to overbeat as it will become too thick. Spoon over the biscuits, scatter with the remaining orange zest and decorate with the chocolate curls. Chill for 2 hours or overnight.
Chocolate curls are so easy to make…
The key is to work with a large block of chocolate and get it to the right temperature. If it’s too cold the chocolate will crack, if it’s too soft it just won’t curl. Use the palms of your hands to warm the chocolate, place on a chopping board and drag the blade of a long chefs knife across the chocolate towards you, keeping the knife upright against the chocolate.