The ultimate indulgence for gin lovers. This a more refreshing take on the Tiramisu recipe. Why have coffee when you can have Gin? This recipe was adapted from a recipe created at the Craft Gin Club. 


Prep Time 20 minutes
Chilling 4 hours


  • 2 ½ lemons (juice and zest)
  • 7 tbsp gin (Gordon's works well)
  • 75 g caster sugar
  • 2 packets sponge fingers or trifle sponges
  • 250 g mascarpone cheese
  • 1 large egg
  • 1 jar good quality lemon curd
  • 75 ml double cream


  1. Mix together 50g of sugar, the juice of two lemons and 4 tbsp of gin in a bowl and leave until sugar has dissolved.

  2. In a clean bowl, whisk egg white until they form peaks.

  3. In another bowl, whisk the cream until it forms soft peaks.

  4. Beat together the mascarpone, egg yolk, zest of one lemon, 50g lemon curd, 25g of sugar, 1 tbsp of gin and the juice of half a lemon.

  5. Fold the whipped cream and frothy egg white into the mascarpone mixture with a metal spoon.

  6. Take four individual pudding dishes (or one larger dish), dip the sponge fingers in the lemon syrup and use to make a layer in the base of the dish. You may need to cut the sponge fingers to size.

  7. Spoon extra lemon syrup on top to make sure the sponges are saturated, then smooth over half the mascarpone mix.

  8. Now take 2 heaped tbsp of lemon curd and mix with the 2 tbsp of gin, to make a smooth sauce.

  9. Drizzle half the sauce on top of the mascarpone mix.

  10. Now repeat the layers, using up all of the lemon syrup on the sponge fingers. You will not use both packs of sponge, just use enough for 2 layers in your chosen dish.

  11. Pour the rest of the gin and lemon sauce over the top of the mascarpone layer and swirl together with a knife.

  12. Place in a fridge for at least 4 hours, preferably overnight. Just before serving, sprinkle the top of the gin-a-misu with the remaining lemon zest.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments