Tiramisu with ginger

Tiramisu with ginger

By
From
Under the Walnut Tree
Serves
8
Photographer
Fanny Bergenström

This tiramisu is somewhat unusual, marrying the tanginess of preserved ginger with chocolate and mascarpone.

Ingredients

Quantity Ingredient
250ml full-fat milk
60g dark chocolate, (70%)
a small splash really strong coffee, (optional)
24 savoiardi biscuits, (ladyfingers or sponge fingers)
3 knobs preserved ginger
3 eggs, separated
5 tablespoons caster sugar
2 tablespoons ginger syrup, from the preserved ginger jar
250g mascarpone, at room temperature
2-2 1/2 tablespoons sifted good-quality cocoa

Method

  1. Put the milk and chocolate in a saucepan over low heat, and stir until the chocolate melts. Add the coffee (if using) and leave the mixture to cool a little. Dip the underside of 12 savoiardi biscuits in the lukewarm chocolate milk. As you go, line up the biscuits, dipped-side down, in a shallow dish or square platter with edges.
  2. Slice and finely chop the ginger. Beat the egg whites until really stiff and set aside.
  3. Whisk the egg yolks and sugar until fluffy, then fold in the ginger and syrup. Add the mascarpone and give it a good stir. Last of all, gently fold in about half the beaten egg whites, and then gradually fold in the rest.
  4. Spread half of the mascarpone mixture over the biscuits. Add another layer of chocolate milk-dipped savoiardi, and distribute the rest of the mascarpone on top. Refrigerate for at least 3 hours, to allow the flavours to mingle nicely. Dust the tiramisu with sifted cocoa just before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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