- 16 gingernut biscuits
- 2 shots Kahlua
- 2 shots Baileys
- 4 shots espresso
- 2 tsp caster sugar
- 250 g mascapone cream
- ½ lemon rind finely grated
- 100 g whipped cream
- cocoa powder
Place the Kahlua, Baileys, coffee and sugar into a bowl.
Soak the gingernuts in the coffee solution.
Whisk the mascarpone and lemon rind to a smooth paste before folding in the cream
Choose 4 tall drinking glasses that a Gingernut fits snuggly into. Line the sides of the glasses with greaseproof paper.
Place a pre-soaked hingernut, upside down into the bottom of the glass. Add a teaspoon of the mascarpone then repeat this process until there are 4 layers in each glass.
Remove the tiramisu towers and place onto a tray.
Generously dust the tops with cocoa powder and serve with vanilla ice cream and a short black coffee.
Bullers Fine Old Liqueur Muscat ($33)