Recipes
Ginger tiramisu
A wintry spin on a creamy dessert. Make it at least two hours in advance to allow the flavours to develop
A wintry spin on a creamy dessert. Make it at least two hours in advance to allow the flavours to develop
(22 votes)
Cook: 2 Hours 30 Mins
Serves: 10
Price: 65p per serving
Nutritional Information
Each 102g serving contains
Energy
1548kj
370kcal
1548kj
370kcal
19%
Fat
28.2g
28.2g
High
40%
40%
Saturates
17.6g
17.6g
High
88%
88%
Sugars
14.7g
14.7g
Med
16 %
16 %
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1518kj/363kcal
Typical energy values per 100g:
1518kj/363kcal
Ingredients
3 balls ginger from a jar of stem ginger in syrup
4 tbsp of stem ginger syrup
250g pot Asda Mascarpone
300ml pot double cream
6 tbsp sweet sherry
3 tbsp orange juice
200g Asda Gingernut Biscuits
Method
1
Cut the ginger balls into small cubes and set aside.
2
Mix the ginger syrup with the mascarpone until smooth. Whip the cream until it forms soft peaks, then gently fold into the mascarpone.
3
In a shallow bowl, mix the sherry with the orange juice.
4
Spread about one-third of the mascarpone mixture in the bottom of a 1100ml dish.
5
Dip the biscuits in the sherry and orange juice for about 5 seconds each until moist but not soggy, and then arrange on the top of the mascarpone in a single layer.
6
Break the biscuits where necessary to fit the dish. Scatter on one-third of the stem ginger pieces.
7
For the next layer, spread half of the remaining mascarpone on top and add another layer of soaked biscuits and chopped ginger. You won’t need to use all of the biscuits.
8
Cover with the remaining mascarpone, sprinkle with the rest of the stem ginger and chill for at least 2 hours.
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