Clementine Tiramisu


Fresh and creamy clementine tiramisu that can also be made using oranges. No baking required! Tiramisu dessert recipe for 8 people.

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Clementine tiramisu
Veronique van Ohmydish

Made by Véronique

Published at 2017-01-15, this recipe is for 8 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 02-04-2021

30 minutes 8 people Desserts
Clementine tiramisu


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  • 250 gram mascarpone
  • 3 eggs
  • 4 tablespoons white caster sugar
  • 8 large or 10 medium-sized clementines
  • About 40 lady fingers
  • 100 ml Apice or any other kind of orange / clementine liqueur
Clementine tiramisu ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Small bowl
  • Whisk
  • Electric mixer
  • Oven dish
  • Cling film

Clementine Tiramisu

30 minutes 8 people Desserts

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Preparation -- 15 minutes

Peel the clementines using a sharp knife. Start at the top and peel towards the bottom side of the clementines. Slice away most of the clementine pith, then slice the clementines into thin wedges.

Mix liqueur with the white caster sugar and set aside. Use a whisk to create a smooth mixture of the mascarpone, egg yolks and 3 tablespoons of white caster sugar.

De-grease a bowl with a few droplets of lemon juice. Beat the egg whites until stiff, the easiest way to do this is by using a electric mixer. Mix the mascarpone mixture together with the stiff egg whites until smooth.  

Clementine tiramisu
Clementine tiramisu

Finishing up the clementine tiramisu -- 15 minutes + waiting time

Dip half of the lady fingers one by one into the liqueur mixture. Dip just one side of the lady fingers to prevent it from becoming too soggy. Divide the soaked lady fingers over the bottom of the oven dish.

Divide half of the mascarpone mixture over the top of the lady fingers, then layer it with clementine wedges. Dip the other half of the lady fingers into the liqueur.

Create another layer with the dipped lady fingers. Divide the remaining mascarpone mixture over the top layer of lady fingers, then top it off using the remaining clementine wedges.

Cover the clementine tiramisu with cling with and refrigerate for at least 4 hours, preferably a whole night. Enjoy!

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