This Spiced Clementine Tiramisu is a delightful play on a classic featuring a delicious spiced Clementine compote, ginger and white chocolate.

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Ingredients 

• 5 clementines, juice of 5, finely grated zest of 4
• 100g white chocolate, broken into pieces
• 350ml double cream
• 6 Tablespoons sweet sherry
• 2 Tablespoons of Gingerbread Flavour Shot
• 2 large eggs, separated
• 50g caster sugar
• 250g mascarpone
• 2 Tablespoons of Orange Zest Flavour Shot
• 1 x 200g packet savoiardi/lady fingers biscuits (you may not use them all)

For the Compote

• 6 seedless clementines
• 40g caster sugar
• 2 Tablespoons of Gingerbread Flavour Shot

To Decorate

• gingerbread or gingernut biscuits, blitzed to a crumb
• ½ tsp ground ginger mixed with ½ tsp ground cinnamon, for dusting
• white chocolate curls
• candied orange peel (optional)

Method

Compote

1. Peel the clementines, removing as much of the white pith as possible. Place in a food processor and blend to a puree.
2. Transfer to a small saucepan and add the sugar, Gingerbread flavour shot.
3. Bring to the boil and then simmer for 25-30 minutes until thickened, skimming off any foam that appears. 
4. Remove from the heat and allow to cool completely.

Tiramisu

1. Place the clementine juice, 5 tbsp of Sherry in a wide bowl and set aside.
2. Place the white chocolate in a bowl over a saucepan of just simmering water, ensuring that the bowl isn’t touching the water, and leave to melt (or use a microwave in short bursts). Remove the bowl from the heat, stir to remove any lumps and set aside to cool to room temperature.
3. In a clean bowl, whisk the egg whites until stiff peaks form. In a separate bowl whisk the cream until soft peaks begin to form.
4. In a large bowl beat together the egg yolks and sugar until creamy and pale.
5. Whisk in the mascarpone and remaining Orange Zest Flavour Shot.
6. Mix in the melted white chocolate until well mixed – you don’t want any lumps.
7. Gently fold in the whipped cream a little at a time, keeping it nice and airy.
8. Then gently fold in a spoonful of the egg whites into the cream mixture until blended and then fold in the rest a little at a time, again being careful not to knock out any air or volume.

Assembly

1. Dip each biscuit into the orange juice and sherry for a second or two on each side until the liqueur has soaked in a little, but the biscuits are not soggy. Shake off any excess.
2. Now layer some of the dipped biscuits, sugar-side up, into the bottom of a 20cm x 10cm size trifle glass.
3. Spread some cream mixture over the biscuits and top with a thin layer of clementine compote.
4. Repeat the process, using up the biscuits and finishing with a layer of cream. Smooth the top, cover and chill for at least 3-4 hours, preferably 6hrs-over night, until firm.
5. Just before serving, dust the top with the ground ginger and cinnamon. Sprinkle over the ginger crumb. Pile the white chocolate curls in the centre and sprinkle with the candied zest.
6. Enjoy your Spiced Clementine Tiramisu.