Ciannon’s Ginger Tiramisu
Ingredients
- 2 packs ginger nut biscuits
- 600mls whipped cream (or more)
- Stones green ginger wine
- Dark chocolate for grating to decorate
Method
(Basically a chocolate ripple cake crossed with a tiramisu)
- Dunk ginger nut biscuits in ginger wine one at a time and glue together with a teaspoon-ish of whipped cream
- Assemble in to log/cake shape in a pan depending on your preference
- Cover with whipped cream and refrigerate for 6 hours or overnight
- Grate chocolate over the top before serving (or decorate in some other fashion)
Notes
Log shape means you can cut it on the angle to get cute stripes, but you could just as easily layer it in baking dish like a regular tiramisu.
You could use half/half mascarpone and cream but it would significantly increase the richness.
Make sure you’ve got plenty of cream, running out before you’ve coated it all at the finish is a PITA.
Don’t get impatient and try and soak multiple biscuits at once - biscuit sludge lesson learned.