2/3 cup water
1/2 cup sugar
6 tablespoons boiling water
4 clementines or mandarins, peeled
1/4 cup chopped California walnuts
1/2 cup boiling water
1 tablespoon instant coffee granules
16 ladyfingers
2/3 cup heavy cream
1/2 cup sugar
1/4 cup plain Greek yogurt
1 (8-oz.) container mascarpone cheese
1/4 cup Marsala wine
1 cup California walnuts, roughly chopped
Place sugar and water in a medium saucepan and heat gently until the sugar has dissolved. Bring to a boil, then cook over medium-high heat for 5 minutes or until reduced and pale caramel in color, swirling pan occasionally. Remove from the heat and carefully stir in boiling water.
Cut each peeled clementine into 4 slices and place in a shallow bowl with walnuts; cover with caramel sauce and set aside to cool.
Set out 8 small tumbler glasses or dishes. Stir together boiling water and coffee granules to dissolve, then let cool. Dip ladyfingers quickly into coffee and place 2 into the bottom of each dish.
Whisk the cream in a large bowl with sugar, yogurt and mascarpone. Whisk in marsala and then stir in walnuts. Spoon equal amounts into each dish over ladyfingers (about 1/3 cup) and refrigerate for at least 1 hour.
Just before serving spoon 2 Clementine slices over each serving and top with juices and walnuts.
This rich chocolate cake flavored with peppermint is perfect for the holidays. It’s drizzled with a rich chocolate peppermint glaze and finished with walnuts and crushed peppermint candies. Kitchen Hack: Use dental floss to expertly cut your bundt cake. Learn more.
This classic carrot cake is moist and flavorful and is loaded with crunchy California walnuts. A fluffy cream cheese frosting is the perfect finish.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
