This turmeric ginger tiramisu is delicious and packed full of goodness. It’s a take on the traditional tiramisu that’s usually made with coffee. We have used turmeric ginger syrup in its place. This dessert looks great made in individual glasses, however you can make it in a baking dish or serving dish, if you prefer just layer the ingredients and when ready to serve top with fruit and dust with cacao powder.
TIP I suggest using Italian biscuits like ladyfingers or Savoiardi with a dry spongelike texture, however you can use other neutral flavoured biscuits, if you prefer. You’ll need enough biscuits to make the layer in 6 glasses. There is no need to peel the ginger or turmeric as you’ll be straining the syrup before using. You can make the syrup up to 3 days ahead and chill until needed. The turmeric ginger syrup is also great used in drinks so double the recipe, if desired and refrigerate the other half for later use.
NOTE If you do not have fresh turmeric and ginger you can use dried/powder instead, however the fresh has a better flavour. You can make a vegan version of this dessert using coconut whipped cream or vegan whipped cream and softened plain vegan cream cheese in place of the whipped cream and mascarpone. You can add a little Frangelico, Amaretto or other liquor to the syrup before adding it to the biscuits if you like for the adults.
MAKES 6 individual glasses (depending on glass size)
PREP TIME 25 – 30 minutes
CHILLING TIME 2 – 4 hours
- 1-1/3 cup (300ml) double cream (for whipping)
- 2½ cups (500g) mascarpone cheese (softened to room temperature)
- ½ – 1 tsp turmeric powder (for colouring the cream)
- 18 (3 per glass) ladyfingers/Savoiardi biscuits (cut in half lengthwise)
- 2 – 3 tbsp maple syrup (to taste)
- Turmeric Ginger Syrup (ingredients follow)
- cacao powder (optional for dusting)
- 1 – 2 sliced peaches or other fruit (for topping the glasses)
- fresh chopped mint (optional for serving)
Turmeric Ginger Syrup Ingredients
- 5cm (2-inch) piece of fresh turmeric (finely sliced)
- 5cm (2-inch) piece of fresh ginger (finely slices)
- ½ cup maple syrup or honey
- ½ cup water
1. Make the Turmeric Ginger Syrup by placing the sliced turmeric, ginger, maple syrup and water in a small pot/pan and bring to a boil, then reduce the heat to medium and simmer for 15 – 20 minutes to infuse the flavours. Remove from heat and set aside to cool. Once cooled strain out the turmeric and ginger and set the syrup aside until you are ready to assemble the tiramisu.
2. Whip the cream with an electric mixer or you can whip by hand, but it will be a workout and needs to be really fluffy. Once whipped place in a medium bowl with a lid and set aside in the fridge until ready to use.
3. Place the mascarpone, maple syrup and turmeric powder in a large bowl and using an electric mixer, mix on medium-low until creamy and fully combined. You can also mix by hand.
4. Now gently fold in ⅓ of the whipped cream at a time into the mascarpone mixture with a spatula starting from the bottom of the bowl and then up the insides. Mixing this way helps the whipped cream keep its fluffiness. Continue adding the cream until all is folded in. Then set the cream mixture in the fridge until ready to use.
5. When you are ready to assemble the tiramisu, slice the biscuits in half lengthwise and then pour some of the Turmeric Ginger Syrup into a small baking dish or shallow bowl. Then dip each biscuit as you are ready to use them, in the glass, in the syrup for a second on each side. (Dip them as you use them or else they could fall apart). Place a layer of biscuits in the bottom of each glass (you can crumble them a little, if you like to fit the glasses).
6. Then add a layer of the mascarpone mixture (approx. 1½ heaped tbsp per layer) and smooth and repeat the process of soaking the biscuits in the Turmeric Ginger Syrup, then adding a layer mascarpone cream, until the glasses are three quarters full.
7. Place the glasses of tiramisu on a tray and place in the fridge for at least a couple of hours to overnight to help them set. However, you can also serve them immediately, if you prefer.
8. Just before serving add fresh sliced peaches, chopped mint and dust with a little cacao powder and serve immediately. The tiramisu will keep refrigerated for up to 4 days.
You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love.
Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.
This healthy and delicious recipe was created and shot by Holly Kent .
Holly is a food writer and photographer that calls Melbourne, Australia, home.