Chinese sweet ginger tiramisú

Method

1. Whisk the egg yolks and sugar together until light and fluffy.

2. In a small pan heat half the wine, the syrup, and the ground and candied ginger together. Remove from the heat and allow to cool.

3. Place the mascarpone cheese in a mixing bowl and fold in the egg and sugar mixture and the cooled ginger mixture. Leave the mixture to set in the fridge.

4. Place a little of the mixture in each of four sake cups or ramekins. Break the sponge fingers in half, dip them in the remaining ginger wine and place in the cups. Add a little meringue and continue this layering process until the cups are full. Level the tops with a palette knife.

5. Dust with sieved cocoa powder and icing sugar with a ying and yang template, if desired.

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Ingredients

6 egg yolks
225g Sugar
240ml ginger wine
120ml ginger syrup
1 tbsp ground ginger
6 pieces Ginger, chopped
1kg Mascarpone
10 sponge fingers
1 medium meringue, crushed

To decorate

1 tbsp Cocoa powder
1 tbsp icing sugar

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