As a private chef I like to interact with my guests and hosts if they prefer that. I recently did this private dinner and one of the guests asked me what would be my go-to, fail-safe dessert that I would always make in an emergency or when the pressure is just too much in the other courses and I need something quick and simple to ease the pressure by the time I get to the dessert? And my quick and fast answer is always: tiramisu. This delightful Italian dessert is really easy to make, it can be light and delicious and it just push all the buttons with guests all the time. It requires very little preparation and most of the time I have all the ingredients in my pantry so I can just grab, whisk and serve.
And one of the reasons I like it so much is that I get the opportunity to combine two of my favourite flavours: ginger and coffee! I always have a bottle of root ginger in syrup in my pantry and a while ago I discovered this Ginger Biscuit Flavoured Syrup from AB Products and since then I always have it as well. A strong coffee syrup (I provide a recipe below) is key to the overall dish, when you cook it, ensure that it is not too sticky like toffee or too runny like water, you want something in between. If you have reduced it too much just add a little more water. Best way to test is to put a plate in the fridge, once the syrup is cooked and reduced drop a few drops of syrup on the plate, allow to cool and touch with your finger to gauge consistency. Enjoy this easy recipe and wow your friends and family with the complexity of the ginger and coffee.
Prep Time: 20 mins | Cook Time: None| Recipe: Easy | Serve: 6-8
For the Base:
- 1 Pack Lady Fingers (Boudoirs)
- 300ml Marsala Wine
- 30ml Strong Black Coffee
For the Tiramisu Cream:
- 250ml Double Cream
- 250ml Mascarpone
- 45g Caster Sugar
- 45ml AB Ginger Biscuit Flavoured Syrup
For the Coffee Syrup:
- 250ml Caster Sugar
- 60ml Strong Black Coffee (Espresso) + extra
- 1 Bottle Ginger in Syrup
- Cocoa Powder for Sprinkling
- Some Chocolate curls or shavings for decoration
The Cream: Start off with the cream. Whip the cream with the caster sugar till thick and the caster sugar has dissolved. Add the Ginger Biscuit Syrup and mix well. Add the mascarpone and whip until thick again. Set in the fridge while you prepare the rest.
The Coffee Syrup: Add all the ingredients in a pot over medium heat, allow sugar to dissolve completely. Turn heat up and allow to reduce till syrup. Test regularly for the right consistency as described in the introduction and add water if too thick or reduce more if too thin. Set aside and allow to cool down.
Other Prep: Remove pieces of ginger from the bottle, wash the syrup off with water and thinly slice the ginger and set aside till needed.
Now you are ready to assembly:
- Pour the Marsala wine and coffee in a bowl and mix well.
- Roll each boudoir through the wine and set a pair on a plate.
- Make a quenelle of the cream and set on the two boudoirs.
- Sprinkle the cream lightly with cocoa powder and drizzle with coffee syrup.
- Place a slice of ginger on the cream and 4 slices around the plate.
- Drip 5 drops of the AB Ginger Biscuit Syrup between the slices of ginger.
- Add your chocolate work and serve immediately.