- 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
Kitchen equipment needed
- Cutting board
- Chefs knife
- Small bowl
- Electric mixer
- Oven dish
- Cling film
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.
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!