Name: Panettone and clementine tiramisu
Yield: 10
Ingredients: 4 eggs separated; 150g golden caster sugar; 2 tbsp Cointreau or other orange liqueur; 3 clementines zested, plus 2 tbsp of juice; 250g mascarpone; 600ml double cream; 4 tbsp cocoa powder (or up to 6 tbsp), to serve; 3 tbsp chocolate, coffee or hazelnut liqueur; 150ml very strong black coffee cooled; 1 large panettone (750g-1kg), cut across into 1cm slices for a trifle bowl, or cut into fingers; 4 tbsp candied peel

A large tiramisu panettone on a cake stand

4 eggs
separated
150g golden caster sugar
2 tbsp Cointreau or other orange liqueur
3 clementines
zested, plus 2 tbsp of juice
250g mascarpone
600ml double cream
4 tbsp cocoa powder
(or up to 6 tbsp), to serve
3 tbsp chocolate, coffee or hazelnut liqueur
150ml very strong black coffee
cooled
1 large panettone
(750g-1kg), cut across into 1cm slices for a trifle bowl, or cut into fingers
4 tbsp candied peel

Method

step 1
Whisk the egg yolks and sugar in a large bowl with an electric whisk for 5 mins until very pale and fluffy – when you lift up the beaters, they should leave a ribbon trail on the surface of the mixture. Fold in the Cointreau, clementine zest and juice. Tip the mascarpone into a large bowl and beat it with an electric whisk, then gradually beat in the egg yolk mixture.
step 2
In another two bowls, whip the egg whites to stiff peaks, and the cream to soft peaks. Fold the cream into the mascarpone mixture, then fold in the egg whites, trying to keep in as much air as possible.
step 3
Mix the chocolate liqueur and coffee in a jug. Fit a slice of panettone into a trifle bowl. Spoon over some of the coffee mixture (about 4-5 tbsp per layer until just lightly soaked). Scatter over 1 tbsp of candied peel. Top with some cream mixture, then dust over 1 tbsp of cocoa. Repeat the remaining layers in the same way, using the panettone slices, coffee, candied peel and cream, finishing with the cream mixture. Smooth the top and chill for at least 3 hrs. Dust the tiramisu with more cocoa to serve.