This gorgeous, elaborate dessert is a sophisticated take on a whisky mac drink, which mixes one part whisky with one part ginger wine. It takes a wee bit of effort, but it's worth it.


  • 200g raisins

  • 100ml ginger wine

  • 100ml whisky

  • 6 thin rounds of vanilla sponge

  • 150ml milk

  • 25ml whisky

  • 1 vanilla pod, split

  • 3 egg yolks

  • 110g caster sugar

  • 2 gelatine leaves, soaked

  • 200ml whipping cream, whipped

  • For the ginger jelly

  • 100ml ginger wine

  • 1 leaf gelatine, soaked

  • To serve

  • Dark chocolate sauce, white chocolate tuiles and sugar


  • 1.

    Marinate the raisins in the ginger wine and whisky overnight.

  • 2.

    Take 6 individual metal torte rings and place a vanilla sponge in the bottom of each ring. Drizzle with some of the juice from the marinated raisins.

  • 3.

    Heat the milk, whiskey and vanilla together until just simmering. Whisk the egg yolks and sugar together until frothy. Gradually pour into the hot milk.

  • 4.

    Place over a Bain Marie. Continue whisking until really fluffy and the mixture coats the back of a spoon. Add the soaked gelatine and then leave to cool, whisking at 5-minute intervals.

  • 5.

    Once cooled, fold in the whipped cream. Pour into the marinated sponge rings and leave to set for 2 hours.

  • 6.

    For the jelly, warm the ginger wine, add the gelatine and then leave to cool. Then pour on top of the set mousses and leave to set. When ready to serve, unmould the tortes from the rings, arrange on plates with the chocolate sauce and finally decorate with the tuiles, sugar and marinated raisins.

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