Clementine, Ginger & White Chocolate Tiramisu - Ainsley Harriott

Ingredients

• 5 clementines, juice of 5, finely grated zest of 4
• 100g white chocolate, broken into pieces
• 350ml double cream
• 6 tbsp ginger wine or sweet sherry
• 2 tbsp syrup from jar of stem ginger
• 2 large eggs, separated
• 50g caster sugar
• 250g mascarpone
• ½ tsp vanilla extract
• 1 x 200g packet savoiardi/lady fingers biscuits (you may not use them all)
• For the Compote
• 6 seedless clementines
• 40g caster sugar
• 2 pieces of stem ginger, from a jar, finely chopped
• 1 tsp syrup from jar of stem ginger
• ½ lemon, for squeezing
• To Decorate
• gingerbread or gingernut biscuits, blitzed to a crumb
• ½ tsp ground ginger mixed with ½ tsp ground cinnamon, for dusting
• white chocolate curls
• candied orange peel (optional)
• edible gold glitter or sparkles (optional)