Tiramisu with glazed chestnut, poached clementines and gingerbread

Ingredients

INGREDIENTS FOR 4 PEOPLE

For the mascarpone cream

• 250 g mascarpone
• 20 g icing sugar
• 10 g vanilla sugar
• 2 eggs
• 8 nice slices of gingerbread
• 1 jar of Chestnut Cream Spread
• 2 espressos
• 2 tablespoons rum (optional)

For the poached clementines

• 2 clementines
• 25 cl water
• 50 g sugar
• 1 cinnamon stick
• 1 star anise
• 2 cloves

Unsweetened cocoa powder for the finish

Instructions

PREPARATION

1. Pour the water, sugar, cinnamon stick, star anise and cloves into a saucepan. Bring to the boil.
2. Peel the clementines and separate them into segments. Immerse in the boiling mixture and leave to poach off the heat for one hour.
3. Crack the eggs and separate the whites from the yolks into two bowls.
4. Whisk the egg whites into stiff peaks, gradually increasing the speed. Once they start to firm up, add the icing sugar without stopping whisking.
5. Whisk the egg yolks with the vanilla sugar until pale. Add the mascarpone and mix gently so as not to loosen the mixture.
6. Fold the whisked egg whites into the mascarpone mixture and mix gently with a spatula. Leave to rest in the fridge.
7. Prepare two espressos and mix with the rum (or without, for an alcohol-free version).
8. Soak each slice of gingerbread and arrange them in the bottom of 4 glasses.
9. Add a first layer of mascarpone over the gingerbread.
10. Whisk the Chestnut Cream Spread to soften it before adding a generous spoonful to each glass.
11. Add a few segments of drained poached clementines. Cover with a second layer of mascarpone. Repeat until you've used up all the ingredients.
12. You can also assemble the tiramisu in individual moulds.
13. Leave to set in the fridge for at least 3 hours, ideally overnight.
14. Just before serving, sift the unsweetened cocoa powder and cover each tiramisu completely.