This elegant no-bake dessert combines a cocoa biscuit crust with a chocolate marmalade mousse and a cold brew coffee cream topping. The recipe, by Camilla Wynne, also includes instructions for making a whole-fruit blood orange marmalade with amaro and cinnamon.
For the crust, pulse digestive biscuits, cocoa powder, caster sugar, espresso powder and salt in a food processor until finely ground. Add melted butter and pulse to combine, then press into a greased and lined 23cm springform tin and refrigerate.
For the mousse, whip 170g whipping cream to medium peaks and chill. In a food processor, pulse 175g dark chocolate with one whole egg, one egg yolk and ¼ tsp salt. Heat 120g blood orange marmalade with 60ml water until boiling, then pour into the processor with the motor running. Pulse for a minute until melted and slightly cooled, then add 1 tbsp amaro. Fold a third of the chocolate mix into the whipped cream, then fold in the remainder. Pour over the crust and chill for at least two hours.
For the topping, mix 300g whipping cream with 50g coffee beans and refrigerate overnight. Before serving, strain the cream, add 15g icing sugar and a pinch of salt, then whip to firm peaks. Spread over the mousse and decorate with optional sugared peel and cocoa powder.
The blood orange marmalade is made by simmering whole oranges until soft, then cooling overnight. The flesh is sieved, the peel sliced, and the mixture cooked with sugar, lemon juice, cinnamon and amaro. Store in sterilised jars.
