Gin-a-misu is the boozy dessert you never knew you needed

A good tiramisu is one of life's greatest pleasures - is there anything better than a big slice of this delicious dessert on a sunny day? Well, we like to think so, because Craft Gin Club’s resident gin chef Carol’s gin-soaked version of the classic recipe takes this yummy Italian pudding to a whole new level. This would make a very impressive summer dinner party dessert, perhaps with a shot of iced limoncello on the side.

Buon appetito!


Occitan gin and lemon gin-a-misu tiramisu boozy dessert

(Serves 6-8)


3 lemons, juice and zest
8 tbsp gin
100g caster sugar
2 packets sponge fingers
500g mascarpone cheese
2 large eggs
Jar of premium lemon curd (do not use cheaper varieties)
150ml double cream
Crushed amaretti biscuits


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

In a clean bowl whisk egg whites until they form peaks, and in another bowl whisk the cream until it forms soft peaks.

Beat together the mascarpone, egg yolks, zest of two lemons, 100g lemon curd, 50g of sugar, 2tbsp gin and the juice of one lemon.

Fold the cream and egg whites into the mascarpone mixture with a metal spoon.

Take a rectangular dish (we suggest a 25 x 20cm glass dish), dip 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. Spoon a little extra lemon syrup on top then smooth over half the mascarpone mix.

Now take 2 heaped tablespoons of leftover lemon curd and mix with the last 2 tbsp gin to make a smooth sauce. Drizzle half the sauce on top of the mascarpone mix.

Now repeat the 3 layers, using up all of the lemon syrup on the sponge fingers. You will not use both packs of sponge fingers, just use enough for 2 layers in your chosen dish. Pour the rest of the gin and lemon sauce over the top of the mascarpone layer and swirl together with a knife.

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 that has been mixed with crushed amaretti biscuits.

This dessert goes very well with some sliced, ripe strawberries.

This recipe could be made substituting oranges for the lemons, and orange curd for the lemon curd.

The gin-a-misu is quite firm as the lemon juice ‘sets’ the cheese mix, and so it could be made in a loose ring cake tin then served on a cake stand.

(Note: this recipe contains raw egg. Care should be taken if pregnant or elderly)

Check out the GINNED! blog for more delicious gin-based recipes, cocktail suggestions and more!