Chocolate Orange Tiramisu Trifle - gluten free

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Chocolate Orange Tiramisu Trifle - gluten free. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chocolate Orange Tiramisu Trifle - gluten free is 12 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Orange Tiramisu Trifle - gluten free estimated approx 45 mins to assemble, 1 hour to cool & 3hr drying.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Chocolate Orange Tiramisu Trifle - gluten free using 12 ingredients and 15 steps. Here is how you can achieve that.

A real show stopper and can be made ahead!

Ingredients and spices that need to be Take to make Chocolate Orange Tiramisu Trifle - gluten free:

1. 3 oranges
2. 1 gluten free Madeira cake
3. 500 g mascarpone
4. 90 g good quality dark chocolate
5. 500 g custard
6. 4 tbsp Tia Maria
7. 100 ml strong coffee (1 heaped tsp coffee granules)
8. For the topping
9. 200 ml whipping cream
10. 1 tbsp cocoa powder
11. Dried oranges (included in above number of oranges)
12. Edible glitter

Steps to make to make Chocolate Orange Tiramisu Trifle - gluten free

1. Slice one of the oranges thinly and arrange on a baking tray on a sheet of baking paper. Place in the over for 2-3 hours at 100c - turn every 30 mins or so. These will be the dried oranges for the top (and make your home smell amazing!)
2. Make the strong coffee and leave to cool. Zest one orange and set aside. Slice the remaining 2 oranges, removing the pith and skin, into 1cm slices.
3. Place the orange segments in a bowl and cover with 1 tbsp tia Maria. Set aside
4. Roughly chop the chocolate. Microwave for 45-60 seconds, until melted. Leave to cool slightly.
5. Gently whisk the mascarpone (20 seconds in a stand mixer). Add the custard and mix for another 10 seconds until combined.
6. Place half the custard/mascarpone mix into the cooled dark chocolate. Stir until combined. Add 2 tbsp of the cooled coffee and stir to combine.
7. Add the orange zest and 2 tbsp Tia Maria to the remaining custard/mascarpone and mix to combine.
8. Slice the Madeira cake into quarters. Then each quarter into thin slices (approx 1.5cm for the bottom layer to help hold the oranges in place and a little thinner for the rest, but it doesn’t really matter). Drain the juices from the oranges into the coffee. Add 1tbsp Tia Maria into the coffee.
9. Start to the later the trifle. Add the fresh oranges around the side and secure in place with the Madeira cake. Drizzle with some of the coffee mixture until covered. (Approx 1tbsp per slice of Madeira)
10. Add half of the orange custard. Smooth to the edges with a spoon. Add another layer of Madeira and cover with the coffee mixture.
11. Add half of the chocolate custard. Smooth to the edges with a spoon. Add another layer of Madeira and cover with the coffee mixture.
12. Repeat step 10 and then add the final layer of chocolate custard.
13. If you are making this recipe ahead, cover with cling film and refrigerate.
14. When you are ready to serve, whip the whipping cream into soft peaks and add to the top. Sift over the cocoa and sink in the dried oranges.
15. Cover gently with edible glitter and serve!

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