The Pioneer Woman Tasty Kitchen
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Clementine Tiramisu

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Level: Easy

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Description

A traditional tiramisu is a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. To give the traditional one a twist I used tangy and sweet clementines instead of chocolate.

Ingredients

  • 2 cups Plus 2 Tablespoons Freshly Squeezed Clementine Juice, Divided Use
  • ½ cups Dried Cranberries (soaked In Clementine Juice For A Few Hours)
  • 6 pieces Eggs Yolks
  • ⅓ cups Sugar
  • 16 ounces, weight Mascarpone Cheese
  • 1 Tablespoon Lemon Juice
  • 2 teaspoons Vanilla Extract
  • 30 pieces Ladyfingers
  • Optional Garnishes: Additional Dried Cranberries And/or Cocoa Powder

Preparation

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.

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