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Vegan ‘mascarpone’ and caramelised oranges

Brighten up your day with this delicious and completely vegan sweet treat.
Simple, yet creative, caramelising with Filippo Berio Balsamic Vinegar adds a whole depth of flavour to this desert.

Categories: Breakfast, Desserts, Vegan, Vegetarian

Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes

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Ingredients

  • 100g creamed coconut (in block form), grated
  • 300g silken tofu
  • ½ teaspoon of vanilla extract
  • Juice of ½ lemon
  • 150g caster sugar
  • 2 teaspoons of water
  • 4 oranges, peeled and segmented
  • 2 tablespoons of Filippo Berio Balsamic Vinegar

Method

  1. Mix the grated coconut, tofu, vanilla extract and lemon juice together with either a whisk or a stick blender until smooth. Keep cool in the fridge.
  2. Place the sugar, water, Filippo Berio Balsamic Vinegar and orange segments in a saucepan and place over a medium-high heat.
  3. Allow the saucepan to bubble for 5-10 minutes (depending on how much liquid the oranges release) until it starts to become thicker and reduced. Stir occasionally and do not allow it to burn.
  4. Leave to cool and then assemble by placing the mascarpone in four bowls and then spoon over the caramelised oranges.

Cook with:

Balsamic Vinegar of Modena

Filippo Berio Balsamic Vinegar from Modena is smooth and flavoursome, with classic, light sweetness. Made from specially selected Modena grapes and aged in oak barrels according to tradition using the Solera method. Filippo Berio’s everyday balsamic contains 40% grape must- among the highest levels for an everyday Balsamic at a comparable price point and double the required minimum of 20%.

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