Gingernut Tiramisu

Photo: Cuisine Actuelle

Ingredients

• 16 gingernut biscuits
• 2 shots Kahlua
• 2 shots Baileys
• 4 shots espresso
• 2 tsp caster sugar
• 250 g mascarpone cream
• ½ lemon rind finely grated
• 100 g whipped cream
• cocoa powder

Method

Place the Kahlua, Baileys, coffee and sugar into a bowl.

Soak the gingernuts in the coffee solution.

Whisk the mascarpone and lemon rind to a smooth paste before folding in the cream

Choose 4 tall drinking glasses that a Gingernut fits snuggly into.  Line the sides of the glasses with greaseproof paper.

Place a pre-soaked gingernut, upside down into the bottom of the glass. Add a teaspoon of the mascarpone then repeat this process until there are 4 layers in each glass.

Refrigerate overnight.

Remove the tiramisu towers and place them onto a tray.

Generously dust the tops with cocoa powder and serve with vanilla ice cream and a short black coffee.

Wine Match: Bullers Fine Old Liqueur Muscat