This recipe puts a sweet ginger twist on the classic Italian dessert that will warm your taste buds.


  • 4 sake cups

  • 6 egg yolks

  • 1 cup sugar

  • ½ cup ginger wine

  • ½ cup ginger syrup

  • 1 tbs ginger powder

  • 6 pieces of candied ginger

  • 1kg mascarpone

  • 10 sponge fingers

  • ½ cup of ginger wine

  • 1 meringue (crushed)

  • Cocoa powder

  • Icing sugar


  • 1.

    Whisk the egg yolks and sugar until light and fluffy.Heat the wine, syrup, powder and ginger together. Remove from heat and cool. Fold into the mascarpone. Leave the mixture to set in the fridge. Take out and place a little in each sake cup. Break the sponge fingers in half, dip them in ginger wine and put in the cups. Add a little meringue and continue this process until the cups are full. Level the cups with a palate knife. Dust with cocoa powder and icing sugar with a ying and yang design and serve.

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