Eating In

15 Sponge fingers
½ pint good strong coffee (not instant)
4 tablespoons caster sugar
500g mascarpone
2 vanilla pods
¼ pint sweet sherry
Zest and juice of 1 orange
100g dark chocolate (70% cocoa solids such as Green and Blacks)

Fit the sponge fingers into the bottom of a 25cm bowl. Sweeten the coffee with 2 tablespoons of sugar and pour over the fingers. In another bowl whisk the mascarpone with the rest of the sugar. Scrape the seeds from the vanilla pods into the mascarpone and drizzle in the sherry, continuing to whisk, until it is a loose consistency. If it seems too thick, add a little orange juice. Squeeze the rest of the orange juice over the sponge fingers. Spread the mascarpone over the sponge fingers and grate or shave the chocolate on top. Sprinkle on some finely grated orange zest. Refrigerate before serving.