Whisk the mascarpone with the Griottines juice and fold in the zest and juice of the orange and the sugar.

Combine well together.

Pour the coffee into a bowl, take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining sponge fingers.

Line the serving glass with the sponge fingers, breaking them in half if you need to. Spoon half the mascarpone mix into the glass. Spread the Griottines evenly and cover with the remaining mascarpone cream. Refrigerate for 24 hours to allow the flavours to infuse.

Remove the tiramisu from the fridge and decorate with the grated chocolate and more Griottines to serve.