Summer Mojito Tiramisu
Capture the essence of summer in every bite of this Mojito Tiramisu. Layers of rum and lime soaked ladyfingers are paired with a light mascarpone and lime cream, while fresh mint and zesty citrus bring the unmistakable flair of a mojito.
How long will it take?
30 minutes, plus overnight chilling
What’s the serving size?
Serves 8
What do I need?
For the Mojito Syrup
- 80 g caster sugar
- 100 mL lime juice
- Zest of 2 limes
- A handful of fresh mint leaves
- 150 mL white rum
- 100 mL soda water
For the Cream Layer
- 250 mL thickened cream
- 250 g mascarpone cheese
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- Zest of 1 lime
For Assembly
- 250 g savoiardi ladyfinger biscuits
- Fresh mint leaves, to garnish
- Extra lime zest, to garnish
- Thinly sliced lime slices
How do I make it?
- In a small saucepan, combine sugar, lime juice, lime zest, and mint leaves.
- Heat gently until sugar dissolves, then remove from heat.
- Stir in rum and soda water, then allow to cool. Strain out mint leaves.
- In a mixing bowl, whip cream until soft peaks form.
- In another bowl, whisk mascarpone, icing sugar, vanilla, and lime zest until smooth.
- Fold the whipped cream gently into the mascarpone mixture to create a light, airy cream.
- Assemble the Tiramisu by quickly dipping each ladyfinger into the cooled mojito syrup (don’t soak too long or they’ll go mushy).
- Layer dipped biscuits in the base of a serving dish.
- Spread over half of the lime-mascarpone cream.
- Repeat with another layer of dipped biscuits, then the remaining cream.
- Cover and refrigerate overnight for best results.
- Just before serving, garnish with fresh mint leaves, lime zest, and lime slices.
TOP TIP
- If you want a zero alcohol version of this recipe substitute soda water for the white rum.
