Ginger Tiramisu
By: Anonymous
Published: Friday, February 12, 2010 - 3:05am

Ingredients




500 grams mascarpone cheese
100 grams golden caster sugar
4 lrgs free range eggs separated
75 grams (5 balls) stem ginger chopped
200 mls strong black coffee
150 mls ginger wine
175 grams packet savoiardi (sponge fingers)
sifted cocoa or grated chocolate

Preparation

1 Place the mascarpone sugar and eggyolks in a bowl and beat well. 2 Whisk the egg whites until they form soft peaks then gently fold into the mascarpone mixture a little at a time. 3 Stir in the chopped ginger. 4 Mix the coffee and ginger wine in a bowl. 5 Dip the savolardi in to soak then arrange half in a shallow serving dish or in the bottom of your individual dishes. (Dip the biscuits only briefly they break up if they are too soft.) You may not need all the liquid. 6 Spoon half the mascarpone over the top cover with another layer of dipped savoiardi then cover with the remaining mascarpone. 7 Smooth the top cover and refrigerate for at least 6 hours then decorate with cocoa or chocolate before serving. 8 Make either in a large serving dish or 5 to 6 individual dishes. 9 Serves 6