Tiramisu is one of the all-time greats of the pudding world, and to my mind does very well at Christmas time, as the flavour actually improves if you let all the flavours soak up overnight. The addition of clementine and Muscovado sugar in this recipe only enhance the decadence.
This recipe will make four individual puddings or one larger one. If you are feeding a crowd it’s an easy one to scale up too.
2 organic eggs, separated
70g light Muscovado sugar
250g mascarpone, decanted into bowl and mixed to loosen
2 clementines, zest and juice – reserve some zest for the top
200ml freshly brewed strong coffee, cooled
50ml Cointreau/ Triple Sec
100g Savoiardi (LadyFinger)biscuits
2 tbsp cocoa powder, sieved
If you use the whisk in this order you’ll avoid having to wash it up, a hand held electric whisk works well for this.
Whisk the egg whites to soft peaks and put to one side. In a larger bowl whisk together the egg yolks and the sugar until light and fluffy, and doubled in size. Add the marscapone to the yolk mixture, followed by the egg whites, gently mixing in and being careful not to knock the air out. Lastly add the clementine zest.
In a shallow dish combine the coffee, booze and the clementine juice. With all the components and the glasses you are filling ready, dip the fingers briefly in the coffee and then into the glasses. If you are using small glasses you’ll need to break in half to fit. Add a layer of the creamy mixture, add some cocoa and repeat the layers to fill the glasses. Top with more clementine zest. Refrigerate for 4 hours or ideally overnight.
IMAGE: Elly Kemp