Clementine and speculoos tiramisu

1. Separate the whites from the yolks. Mix vigorously the yolks with 150 g of mascarpone, 100 g of quark cheese, 4 tablespoons of light sugar and 1 teaspoon of vanilla powder until a smooth batter.

2. Beat the egg whites until stiff. Stir them gently to the previous mixture.

3. Squeeze 5 clementines, peel the other 5 and cut into quarters.

4. Soak 250 g of speculoos in the clementine juice and spread them in the bottom of 6 glasses. Arrange on top the clementine wedges and finish with the mascarpone cream.

5. Cool and refrigerate for 3 hours before serving.

Photo credit: Amelie Leclercq-Bayart