for 8 people

Clementine curd

60 g	sugar
2 tsp	Maizena cornflour
2	eggs
4	clementines x

Crème

150 g	cream quark
2 ½ dl	single cream, beaten until light and frothy

Tiramisu

200 g	sponge fingers
2	clementines, the whole juice

To decorate

20 g	chocolate shavings
2	clementines, cut into slices approx. 5 mm thick

How it's done

Clementine curd

In a pan, whisk together the sugar and all the other ingredients up to and including the clementine zest, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, whisk for a further 2 mins. Pour the custard through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 2 hr.

HIER KOMMT: , rinsed with hot water, dabbed dry, grated zest, all of the juice (yields 200 cl)

Crème

Stir the clementine curd until smooth, mix in the quark. Using a rubber spatula, carefully fold in the whipped cream.

Tiramisu

Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the clementine juice. Spread half of the ricotta mixture on top. Place the remaining sponge fingers on top, drizzle with the remaining juice, top with the rest of the creme. Cover and chill for approx. 2 hrs.

To decorate

Sprinkle chocolate shavings on the tiramisu, garnish with clementine segments.

Show complete recipe