Clementine Tiramisu

Soak cranberries in 2 Tablespoons of clementine juice for a couple hours.

Beat egg yolks and sugar on a high speed until they become thick and light in color. Set aside.

Using a whisk, break up the cheese a bit so that it doesn’t form lumps. Then turn the mixer to low and add mascarpone cheese, half of the clementine juice (one cup), lemon juice and vanilla extract. Your custard is ready. Set aside.

Now you can either use a 9×12 inch dish to layer your tiramisu or like me, get a few glasses or tall bowls.

Dip ladyfingers into the rest of the clementine juice and place them in the dish making first layer.

Sprinkle some cranberries on top and then pour half the custard over it. Spread it evenly to cover the whole surface.

Now repeat the same process starting with ladyfingers then cranberries then custard and keep going until you run out of ingredients!

Once you are done layering, smooth the top, cover it with a plastic wrap and pop it inside the refrigerator for at least 4-6 hours. This will help tiramisu soak all the moisture.

Before serving, garnish it with more of the same fruit that you used or you can sprinkle a layer of cocoa powder on the top.