Spiced Ginger Beer Tiramisu

Let's Bake

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  Step 1

  Place Spiced Ginger Beer into a small saucepan over medium heat.

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  Step 2

  Bring to the boil and simmer on low until reduced by half, which should take about 15 minutes. The mixture should be slightly thick and syrupy. Cool in the pan before transferring to a glass jar and place in the fridge to chill.

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  Step 3

  Meanwhile, in the bowl of an electric mixer add the thickened cream, mascarpone and sugar (in addition to optional ingredients if desired). On medium speed, whip the mixture until firm peaks form.

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  Step 4

  Remove the Spiced Ginger Beer syrup from the fridge, get two martini and/or cocktail serving glasses and get ready to assemble the tiramisu.

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  Step 5

  Place a spoonful of the mascarpone mixture into the bottom of the martini glass, dip a Savoiardi biscuit into jar of Spiced Ginger Beer syrup for 1 second and place on top of the cream mixture in the glass. To help the Savoiardi biscuit fit into the glass, trim to size before dipping and adding beside the first one. Repeat until a full layer has been added. Repeat with a layer of cream mixture and add another layer of Savoiardi biscuits. Finish off with another layer of cream mixture.

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  Step 6

  Place the glasses in the fridge to firm up for a minimum of 3 hours. Can be left in overnight if desired.

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  Step 7

  To garnish before serving, sift a fine layer of ground cinnamon on top of the glasses followed by two mini gingerbread men.