No-Bake Tiramisu with Clementines - Quick Holiday Dessert
Ingredients
For the Base
- 100 g ladyfinger cookies savoiardi
- 5 fresh clementines for juice and segments
- 1 tsp lemon juice optional, depending on sweetness of clementines
For the Cream
- 200 g heavy cream 33%
- 250 g mascarpone cheese
- 2 –3 tbsp vanilla powdered sugar
- Optional: zest of ½ lemon
For Decoration
- Powdered sugar
- Cocoa powder
- Fresh cranberries
- Fresh rosemary sprigs
- Optional alcohol: splash of Cointreau Grand Marnier, Limoncello, or Amaretto
Instructions
- Prepare the clementine juice: Peel and blend the clementines with a little lemon juice if needed. Strain to remove pulp.
- Prep the clementine segments: Peel and remove membranes from a few clementines for layering.
- Whip the cream: Beat heavy cream with vanilla sugar until soft peaks form.
- Make the mascarpone cream: Fold half of the whipped cream into mascarpone, mix gently, taste, and adjust sweetness. Fold in remaining cream and optional lemon zest.
- Layer the tiramisu: Spoon a layer of cream into each cup or glass. Quickly dip ladyfingers in clementine juice and layer on top. Add another layer of cream, then clementine segments, and finish with a thin cream layer.
- Decorate: Garnish with clementine slice, cranberries, rosemary, powdered sugar, and cocoa powder.
- Chill: Cover and refrigerate at least 2 hours, or overnight for best results.
Notes
Don’t over-soak the cookies — one quick dip is enough.
Add alcohol to the juice or cream for a classic tiramisu flavor.
For a lighter version, use whipped cream only (no mascarpone).