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1
Wash the clementines and inspect for freshness, choosing ones with vibrant green leaves as a sign of quality.
2
Extract juice from four clementines and add a small amount of peel to a saucepan with about 2 tablespoons of sugar, heat gently, then let cool.
3
Cut the remaining four clementines into small pieces, keeping the segments juicy and fresh for layering.
4
Whisk whole eggs with sugar in a bowl until the mixture becomes fluffy and pale. Alternatively, pour warm sugar syrup over the eggs while whisking, or whisk over a bain-marie if raw eggs are a concern.
5
Add about 1 tablespoon of the cooled clementine syrup to the egg mixture and stir gently to flavour.
6
Fold the mascarpone into the egg mixture until well combined.
7
Cut the ladyfinger biscuits in half lengthwise and briefly dip them in the clementine syrup, then layer on the bottom of the serving dish.
8
Layer clementine pieces over the biscuits, then spread a layer of the mascarpone cream mixture on top.
9
Sprinkle crushed speculoos over the cream layer for added texture and crunch.
10
Repeat for a second layer with syrup-dipped biscuits, clementine pieces, cream, and speculoos crumbs, completing the tiramisu.
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