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Chocolate ginger tiramisu
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500g tub essential Waitrose Italian Mascarpone
30g caster sugar
170ml tub essential Waitrose Double Cream, lightly whipped
100ml Pedro Ximénez VORS Sherry
250g gingernut biscuits
75g Cooks Ingredients’ Dark Chocolate, coarsely grated
1. Beat the mascarpone with the caster sugar then fold in the whipped cream. Pour the sherry into a separate shallow dish.
2. In a shallow glass serving dish, layer up the mascarpone mixture with the gingernuts and grated chocolate, dipping the biscuits quickly in the sherry to soak up a little. Don’t allow them to get totally saturated and soggy. Finish with a layer of mascarpone then chocolate. Cover and chill for at least 2 hours to allow the flavours to develop.
Typical values per serving:
This recipe was first published in August 2012.