Blood Orange Terror-misu Cups Recipe

Ingredients

• 240 ml strong brewed espresso, cooled
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 18 crisp ladyfingers
• 250 g mascarpone, cold
• 240 ml heavy cream, cold
• 55 g confectioners' sugar
• Finely grated zest of 1 orange
• 180 ml blood orange juice
• 35 g granulated sugar, for the sauce
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 teaspoon lemon juice
• Unsweetened cocoa powder, for finishing

Method

1. 1

   Stir the espresso with 2 tablespoons sugar and the vanilla until the sugar dissolves, then leave it to cool completely.

2. 2

   Combine the blood orange juice and 35 g sugar in a small saucepan. Bring to a simmer and cook for 3 minutes.

3. 3

   Stir the cornstarch and cold water together, whisk the slurry into the juice, and simmer for 1 minute until glossy. Stir in the lemon juice and cool completely.

4. 4

   Beat the mascarpone, cream, confectioners' sugar, and orange zest on low speed until combined, then on medium speed until the mixture holds soft peaks. Do not overbeat.

5. 5

   Break the ladyfingers to fit six 240 ml serving glasses. Dip each piece quickly in the espresso and place a layer in each glass.

6. 6

   Add a layer of mascarpone cream and a spoonful of blood orange sauce. Repeat the ladyfinger, cream, and sauce layers, leaving streaks of red sauce visible at the sides.

7. 7

   Cover and chill for at least 4 hours. Dust lightly with cocoa just before serving.