Prep Time: 15 mins Cook Time: 15 mins Serves: 6
A fabulous festive dessert, this recipe was created for us by MasterChef Quarter Finalist Imran Nathoo. Here’s what he had to say about his recipe;
“Inspired by one of my all time favourite desserts and one of my all time favourite flavour combinations; Chocolate and orange! Add welsh cakes to the mix and quite frankly you have a belter of a desert! Super easy to make and I promise you that you’ll be making this dessert time and time again! Using superb quality Welshcakes, handmade chocolates and expertly blending coffee. All made here in Wales.”
- 250 ml of Coaltown Pit Prop Coffee (ground for use in a cafetier/French press)
- 10-12 Dark Chocolate and Orange Mamgu Welshcakes
- 1 box Coco Pzazz Salty Spiced Orange Buttons
- 250g of Mascapone
- 250g of double cream
- 1 overflowing tsp of vanilla extract
- 1 heaped tbsp of soft brown sugar (plus 1 tsp extra for the coffee)
1.Make up the coffee in a cafetier/French press if possible – a strong brew is what you are looking for. Pour out 250ml into a large shallow bowl. Sweeten with 1 tsp of the sugar. Allow to cool.
2. Next combine the mascarpone, double cream, vanilla and sugar in a large bowl. Using an electric whisk bring the mixture to soft peaks.
3. Now it’s time to assemble in a medium size deep side dish. Choose a nice once as this is what the finished article will be served in.
4. Dip each Welshcake in turn into the coffee then place on the bottom of the dish. Ideally keep the Welshcakes whole but you may need to half a couple to fill out the empty spots.
5. Next add a layer of the mascarpone and cream mixture, then another layer of coffee dipped Welshcakes, topped by more of the mascarpone and cream mixture to finish.
6. Place in the fridge to set for at least 2 hours or over night.
7. Before serving; grate over a generous amount of the orange chocolate buttons (use a micro plane for a finer finish). Aim to complete cover the top of the dessert in a blanket of chocolate!
8. Serve immediately!
– A shot of Barti rum in the coffee would not go a miss!
– Great to prep well ahead of time