Delicate sponge, refreshing orange pudding, fluffy mascarpone cream, moist ladyfingers, and a glossy layer of dark chocolate create an elegant Viennese dessert for festive moments or a Sunday family gathering.
This layered dessert looks impressive, but its preparation is surprisingly simple. You just need to prepare each component step by step, let them cool, and layer them together. You can adjust the amount of rum to your taste, and once finished, let the dessert rest in the fridge overnight to achieve the perfect consistency.
What you’ll need
For the sponge:
- 300 g semi-coarse flour,
- 250 g granulated sugar,
- ½ packet baking powder,
- 200 ml milk,
- 200 ml oil,
- 1 packet vanilla sugar,
- 4 eggs.
For the orange pudding:
- 1 liter 100% orange juice,
- 110 g granulated sugar,
- 90 g corn or potato starch.
For the mascarpone cream:
- 2 tubs mascarpone,
- 2 tubs 33% whipping cream,
- sugar to taste,
- 2 whipping cream stabilizers.
For finishing:
- ladyfingers,
- orange juice for dipping,
- rum to taste,
- dark chocolate,
- a bit of fat, for example Omega.
The original recipe does not specify exact amounts for the finishing ingredients, so adjust them according to the size of your baking tray and your taste.
Step-by-step preparation:
1. Preparing the tray: Prepare a baking tray sized 40 × 31 cm and line it with baking paper. Preheat the oven to 180 °C so it’s ready when your batter is finished.
2. Whipping the egg base: Beat the eggs with granulated and vanilla sugar until light and fluffy. Proper whipping helps create a delicate base to which you’ll add the other ingredients.
3. Finishing the batter: Add oil, milk, semi-coarse flour, and baking powder to the egg mixture. Beat everything thoroughly until you have a smooth batter with no dry spots, then pour it evenly onto the prepared tray.
4. Baking the sponge: Bake the batter at 180 °C for about 20 minutes. The finished sponge should be baked through and golden on top. Let it cool completely before adding the next layer.
5. Making the orange pudding: In a pot, mix 100% orange juice, granulated sugar, and corn or potato starch. Heat the mixture, stirring constantly, until it thickens into a smooth orange pudding.
6. Spreading the pudding layer: Pour the finished orange pudding over the cooled sponge and spread it evenly. Let this layer cool completely so the mascarpone cream doesn’t mix into it when added.
7. Preparing the mascarpone cream: Whip the cream with the stabilizers and sugar to taste until stiff. Then add the mascarpone and continue whipping until you get a smooth, light, and fluffy cream.
8. Layering the cream: Spread the mascarpone cream evenly over the fully cooled orange pudding. You can simply smooth it over the surface or use a piping bag for a decorative layer.
9. Adding the ladyfingers: Mix orange juice with rum to taste. Briefly dip the ladyfingers in this mixture and arrange them on top of the mascarpone cream layer.
10. Chocolate glaze and resting: Melt dark chocolate with a bit of fat, such as Omega, and pour it over the top of the dessert. Place the dessert in the fridge and let it set for at least overnight so the layers firm up and the flavors blend nicely.
Why each layer needs to cool
The sponge must be cooled before adding the orange pudding, and the pudding layer must be completely cold before spreading the mascarpone cream. This keeps the layers distinct and prevents the delicate cream from melting on a warm base.
How to work with dipped ladyfingers
Dip the ladyfingers in the orange juice and rum mixture only briefly. They’ll soak up just enough flavor and moisture but won’t fall apart when assembling. The ratio of juice to rum isn’t fixed in the original recipe, so adjust it to your liking.
Final tip
Let the finished dessert rest in the fridge for at least overnight. This is essential not only for the chocolate glaze to set but also for the orange, rum, and chocolate flavors to blend together. The result is an elegant layered dessert with a delicate sponge, refreshing filling, and creamy mascarpone.
