Gin tiramisu cups, aka ginamisu or gin-misu, are a modern twist on the classic Italian dessert. A cardamom-forward gin called Moksha adds a unique, chai-inspired flavor and depth to this popular dish. Indulgent spiced mascarpone cream is layered with gingersnaps soaked in gin. If you’re looking for a dessert that combines your love for gin and spiced sweets, then this gin tiramisu is definitely worth a try.
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Why you’ll love this recipe
- Quick and easy no-bake dessert
- Individual, single-serve tiramisu cups / glasses
- Perfect for gin and chai lovers
- Egg-free recipe
- Excellent for meal prepping
For more alcoholic dessert ideas, make sure to check out the following recipe:
Inspired by India, crafted in New Zealand, Moksha is the tiger among gins.
Distilled with premium cardamom straight from the spice farms of Southern India. Warming ginger and a whisker of lime. Every sip sends you deeper into the jungles of this enigmatic country.
This cardamom-forward gin not only adds extra warmth and flavor to this tiramisu, but it also creates a chai-inspired dessert alongside the cinnamon and ginger.
- Moksha gin – This cardamon-forward gin is perfect for this chai-inspired tiramisu. You can omit it for an alcohol-free version.
- Gingersnap biscuits – The spiced biscuits add extra spice and texture to this dessert. You can substitute it with traditional ladyfinger biscuits, digestives, or spekulatius.
- Mascarpone and Cream – Make sure to use full-fat versions of both.
- Maple syrup – The syrup adds a caramel-like flavor and deeper color to the mascarpone cream. You can substitute it with sugar or runny honey as well.
- Spices – Vanilla and cinnamon complement the cardamom and ginger in the gin and biscuits respectively. But you can add other chai spices such as nutmeg, cloves, star anise, and black pepper as well.
Ginamisu in 4 easy steps
- Crush the gingersnap biscuit and soak them in Moksha gin.
- Add the spices to the mascarpone cream. Whip the cream and gently fold it under.
- Layer the soaked gin-soaked gingersnap biscuits and mascarpone cream in glasses.
- Garnish the single-serve desserts with extra cream, gingersnap crumbles, and ground cinnamon.
- Don’t overwhip the cream. Once whipped and fluffy, gently fold it into the spiced mascarpone.
- You can meal-prep this recipe the night before as the flavors will only intensify. Simply garnish the single-serve desserts on the day.
Swap the gingersnap biscuits with traditional ladyfingers for a more authentic taste. You can also use spekulatius or my German gingerbread cookies.
Lighten it up with spiced Greek yogurt instead of the mascarpone and whipped cream layers for a healthy tiramisu.
Chai tiramisu: Add ground nutmeg, cloves, black pepper, and star anise to the mascarpone cream for a chai flavor sensation.
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Easy Gin Tiramisu Cups
- 4 shots Moksha gin 25ml each
- 1 packet gingersnap biscuits
- 1 cup mascarpone
- 1/2 cup cream
- 1/4 cup maple syrup
- 1 tsp vanilla paste
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cinnamon garnish
- Crush the 1 packet gingersnap biscuits into chunks using a pestle, food processor, or a rolling pin and a plastic bag. Set about 4 tsp of small gingernut crumbs aside as a garnish for later.1 packet gingersnap biscuits
- Place the biscuit chunks into a large bowl making sure that the pieces don't overlap. Pour over 4 shots Moksha gin and set it aside for the biscuits to soak up the gin.4 shots Moksha gin
- Meanwhile, mix 1/4 cup maple syrup with 1 cup mascarpone, 1 tsp vanilla paste, and 1/4 tsp ground cinnamon until smooth. Whip 1/2 cup cream until it forms soft peaks, then gently fold into the spiced mascarpone.1 cup mascarpone, 1/2 cup cream, 1/4 cup maple syrup, 1 tsp vanilla paste, 1/4 tsp ground cinnamon
- To assemble the gin tiramisu, spread a generous tablespoon of the mascarpone cream in the bottom of a single-serve dessert glass or bowl. Add a generous tablespoon of the soaked gingenuts on top of the mascarpone in a single layer. Repeat this step for another two layers.
- Add an extra dollop of the mascarpone cream, followed by some gingernut crumbs, and a dusting of 1/4 tsp ground cinnamon. Enjoy the tiramisu straight away or refrigerate for 1-2 hours for the flavors to intensify.1/4 tsp ground cinnamon