Clementine tiramisu
Here I add clementine zest and Cointreau/ Triple Sec to the ultimate Italian pick-me-up pudding.
I like to make pretty individual glasses, but you can also make a bigger pudding to share.
If you are feeding a crowd it’s an easy recipe to scale up, and if you'd prefer to keep it alcohol free then add more clementine juice instead of the booze.
- Duration
- 5hrs
- Serves
- 4 - 4 individual puddings or 1 large one
Ingredients
- 2 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 biscuits
- 2 tbsp cocoa powder, sieved
Whisk the eggs
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, doubled in size. Add the marscapone to the yolk mixture followed by the egg whites, gently mixing in being careful not to knock the air out. Lastly add the clementine zest.
Mix the coffee
In a shallow dish combine the coffee, booze and the clementine juice.
Assemble the pudding
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 halves 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
Refrigerate for 4 hours but ideally overnight. Tiramisu always tastes better after a rest in the fridge
Additional information
Storage
- Image
- Elly Kemp
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