Mob’s Tangerine Tiramisu

Time: 25 minutes + chilling.

Put the egg whites into a mixing bowl or the bowl of a stand mixer. Add half of the sugar to the whites and whisk into soft peaks, then set aside.

Put the yolks into a small bowl and add the remaining half of the sugar, whisking until pale. Add the mascarpone and whisk again until smooth.

Carefully fold the egg whites into the mascarpone mixture a spoonful at a time, trying to knock out as little air as possible.

Brew 350ml of coffee, pour into a small dish and leave to cool slightly. Line a baking tray with kitchen paper.

Dip the Savoiardi biscuits into the coffee mix for about 3 seconds, then place on the tray with the kitchen paper.

Arrange the biscuits in a single layer across the base of an oven dish. Spread half of the mascarpone cream over the biscuits. Sprinkle half of the zest over the cream. Lay half of the tangerine slices over the cream layer.

Repeat, arranging the second layer of biscuits over the tangerines, spreading over the remaining mascarpone cream and then adding another layer of the tangerine slices. Sprinkle over the remaining zest.

Cover with cling film and chill in the fridge for at least 4 hours or overnight.