A good tiramisu is one of life’s greatest pleasures – is there anything better than a big slice of this delicious dessert on a sunny day? This gin-soaked version of the classic recipe, courtesy of the Craft Gin Club, takes this yummy Italian pudding to a whole new level.
Ingredients:
- 3 lemons, juice and zest
- 8 tbsp gin
- 100g caster sugar
- 2 packets sponge fingers
- 500g mascarpone cheese
- 2 large eggs
- Jar of premium lemon curd (do not use cheaper varieties)
- 150ml double cream
- Crushed amaretti biscuits
Instructions
- Mix together 50g of sugar, the juice of two lemons and 4 tbsp gin in a bowl and leave until sugar has dissolved.
- In a clean bowl whisk egg whites until they form peaks, and in another bowl whisk the cream until it forms soft peaks.
- Beat together the mascarpone, egg yolks, zest of two lemons, 100g lemon curd, 50g of sugar, 2tbsp gin and the juice of one lemon.
- Fold the cream and egg whites into the mascarpone mixture with a metal spoon.
- Take a rectangular dish (we suggest a 25 x 20cm glass dish), dip sponge fingers in the lemon syrup and use to make a layer in the base of the dish. You may need to cut the sponge fingers to size. Spoon a little extra lemon syrup on top then smooth over half the mascarpone mix.
- Now take 2 heaped tablespoons of leftover lemon curd and mix with the last 2 tbsp gin to make a smooth sauce. Drizzle half the sauce on top of the mascarpone mix.
- Now repeat the 3 layers, using up all of the lemon syrup on the sponge fingers. You will not use both packs of sponge fingers, just use enough for 2 layers in your chosen dish. Pour the rest of the gin and lemon sauce over the top of the mascarpone layer and swirl together with a knife.
- Place in a fridge for at least 4 hours, preferably overnight.
- Just before serving sprinkle the top of the gin-a-misu with the remaining lemon zest that has been mixed with crushed amaretti biscuits.