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Millionaire's Gingerbread Tiramisu

Recipe

Serves: 6/8 people   |   Prep time: 30 minutes, plus 12 hours chilling time

Italian   |   Dessert

  

Ingredients

  • For the ginger-infused caramel:
  • 250g Caster Sugar
  • 142ml Double Cream
  • 50g Salted Butter
  • 2 tsp Fresh Grated Ginger
      
For the Tiramisu:
  
  • 280g Madeira Cake
  • 280g Double Chocolate Loaf Cake
  • 280g Sticky Toffee Loaf Cake
  • 20g Espresso Powder diluted with 100ml Hot Water
  • 150ml Cream Liqueur
  • 60g Ginger Biscuits
  • 250g Mascarpone
  • 600ml Double Cream
  • ½ tsp Vanilla Essence
  • 1 heaped tbsp Cocoa Powder

Large stoneware dish, approx. 28cm wide.

  

Method

  1. To make the ginger-infused caramel, place the grated ginger in a bowl and pour over 4 tablespoons of boiling water. Allow this to cool, then drain the infused water into a heavy-based frying pan.
  2. Tip in the sugar and stir on a medium heat until the sugar has dissolved, then turn up the heat and bubble the mixture for around 4 minutes until you have a deep caramel colour.
  3. Remove from the heat and stir in the cream and the butter, then allow this to cool and place a little in a jug for serving, and some in a squeezy bottle to layer up the tiramisu.
  4. Crush the ginger biscuits into a fine crumb and set aside.
  5. Take a large bowl and whip the cream to soft peaks, then fold in the mascarpone and vanilla until it’s thick and smooth.
  6. In a small jug, mix the espresso with the cream liqueur.
  7. Cut the cakes into finger slices just under 1cm in thickness.
  8. Place the Madeira cake on the bottom layer packing it in tightly to fill the base of your dish, and drizzle over a third of the espresso mixture.
  9. Next, add a layer of mascarpone cream, then a layer of toffee cake drizzled with espresso.
  10. Pour over a generous layer of caramel, sprinkle with the ginger biscuit crumb and cover with the mascarpone cream, add a layer of chocolate cake drizzled with the espresso, then smooth over the remaining cream.
  11. Dust the top with cocoa powder and add any remaining crushed biscuits.
  12. Place this in the fridge overnight and serve from chilled with an extra helping of caramel.