Gingernut Tiramisu

11:30 am on 26 November 2012


  • 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.

Refrigerate overnight.

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.

Wine Match

Bullers Fine Old Liqueur Muscat ($33)

From Nine To Noon

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