For the ClemenGold® curd:

4 Woolworths Free Range Large Egg Yolks 
100 g Woolworths White Sugar 
2 Easy to Peel ClemenGold® Mandarins, zested and juiced 
90 g Woolworths Salted Butter 

For the macerated ClemenGold® slices:

3 Easy to Peel ClemenGold® Mandarins, zested and juiced 
60 g Woolworths Castor Sugar 

For the tiramisu trifle:

500 g Woolworths Mascarpone 
1 cup Woolworths Whipping Cream 
2 tsp Woolworths Vanilla Extract 
½ cup strong espresso 
300 g Bakers Boudoir Finger Biscuits 
1 cup Lindt Excellence 70 % Cocoa Dark Chocolate Woolworths, finely grated 
2 tbsp Woolworths Unsweetened Cocoa Powder

1 Prepare a double boiler: Fill a medium pot with water that comes up to about 5 cm high. Place a heatproof bowl over the top, ensuring the bottom does not touch the water. Remove bowl, bring water to a full boil over medium heat and then reduce to low heat and a simmer. 
2. Into the bowl, add the egg yolks, sugar, zest and juice (if using unsalted butter, add a pinch of salt). Place the bowl over the pot, whisk constantly until the egg mixture thickens to a poured cream consistency, about 10–12 minutes. Remove from heat. Gradually add the butter while continuously whisking until smooth. Transfer curd to a glass bowl, place clingwrap on the surface of the curd (this prevents a skin from forming) and refrigerate until cool. 
3. To macerate the ClemenGold®: Using a sharp knife, peel the skin and pith of the ClemenGold® and slice lengthwise into thin slices. Place in a shallow bowl, dust castor sugar over the slices, cover with clingwrap and set aside.

Chef’s note: Maceration improves the texture of fruit by using acid and sugar to tenderise the fruit, moisture is also drawn from the fruit, naturally creating a syrup.

4. In a large bowl, beat the mascarpone to soften. Add the curd to the mascarpone and combine. In a separate bowl, whisk the heavy cream and vanilla together until stiff peaks. Fold half the whipped cream into the mascarpone. Set aside.
5. Line the sides of a 20c m trifle glass pedestal with half of the thinly sliced ClemenGold®, cut into semi-circles. Drain the remaining slices and place into a separate bowl, keeping the syrup from the macerated fruit in the shallow bowl. Add in the espresso and mix. Quickly dip one third of the sponge fingers, one at a time, into the liquid and arrange into the trifle dish. Spoon a generous layer of the mascarpone mixture on top of the coffee sponges, spreading with a spoon to level out. Sprinkle with a generous amount of grated dark chocolate. Repeat the sponge, mascarpone and chocolate layers twice. Layer the remaining ClemenGold® slices and allow to chill for 2–3 hours.
6. Spoon the remaining cream over the centre of the trifle, finish with a generous dusting of cocoa powder. Decorate with ClemenGold® slices, dust with gold shimmer for some festive finesse.

Chef’s note: Decorate with dried ClemenGold® slices.

TIPS:
The citrus peel can be saved and used to make ClemenGold® powder, candied citrus peel or dehydrated for a brittle! Bring the beautiful ClemenGold® flavour to every meal! 

SHOP RECIPE