ClemenGold tiramisu

ClemenGold tiramisu

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"My love affair with ClemenGolds is a steamy one, and I’m always trying to figure out how to put them in things. This time, I’m making a dessert that is an ode to tiramisu, but with zesty citrus instead of the traditional coffee. This version is fresh and light, and one of the easiest desserts you’ll ever make.” – Khanya Mzongwana


  • 1 cup whipping cream
  • 250 g mascarpone
  • 75 g caster sugar
  • 1 t orange essence
  • 1 lemon, zested and juiced
  • 1 lime, zested
  • 1 ClemenGold, zested and juiced
  • 200 g finger biscuits
  • 1 cup orange juice
  • 3 ClemenGolds, peeled and thinly sliced

Cooking Instructions

1. Place the cream and mascarpone in a mixing bowl and beat at a medium speed. Slowly add the sugar, orange essence, lemon juice and zest and lime zest and beat until soft peaks form. Set aside.

2. Pour the orange juice into a shallow bowl. Quickly dip the finger biscuits into the juice, taking care not to allow the biscuits to become soggy. Lay them in a single layer in of a trifle bowl.

3. Smooth half of the mascarpone mixture over the biscuits, then add another layer of dipped biscuits. Smooth the remaining mascarpone over the top. Top with a layer of ClemenGold slices.

Find more citrus recipes here.

Videography: Romy Wilson and Jan Ras
Photography: Jan Ras
Food assistant: Tahila Pillay 


Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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