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December 1, 2010

Would you believe it? I’m away from Australia for not a week and already I’m missing the little things. The postmen on their bikes, the smell of jasmine, and the Australians’ take on classic puddings.

Now I’m not sure if this dessert could be described as “Australian;” it may just be the creation of one especially genius citizen from Turramurra, NSW. But I am sure that everyone who tried it at last week’s party described it as delicious and asked for the recipe, which was my exact reaction on tasting it a few months ago at our neighbors’ potluck.

The name comes from the fact that the layering of mascarpone and soaked biscuits vaguely resembles tiramisù and the dish’s provenance, Turramurra, a leafy suburb on Sydney’s Upper North Shore.

It’s really beyond simple: you just soak a box of gingernut biscuits (I used ginger snaps) in a cup of amaretto liquor. Then mix some mascarpone with lemon juice and sugar, then fold in some whipped cream. Layer the soaked biscuits and liquor, cream mixture and some pieces of tropical fruit in a bowl and refrigerate.

Easy enough to pull together in 10 minutes. Delicious enough to make you miss it for a long time.

Printable Recipe


Don’t worry about the exact measurements. Add sugar to taste; if you have a huge box of cookies, use just as many as you think necessary. One more thing: some guests commented that you couldn’t pass a breathalyzer test after more than one helping. So probably not the most kid friendly. Serves about 8. Thank you, Turramurra.

1 box ginger nut biscuits (gingersnaps)
1 cup amaretto (or cointreau) liquor
1 tub mascarpone cheese
1 cup heavy cream
1 lemon, juiced
1/2 cup sugar
2 clemetines, peeled & segmented (or 2 peeled kiwis, or similar)

In a large bowl, soak the halved or quartered cookies in the liquor for an hour or so. Don’t mix them up too much or they’ll be too soggy. It’s okay if some get really soggy and some remain crunchy.

In a large bowl, mix with mascarpone with the lemon juice and 1/2 cup sugar. In another bowl, whip the cream until soft peaks form, then gently fold it into the mascarpone mixture.

In a large serving bowl (in which you can fit all the ingredients), layer the soaked cookies (with the liquor), clementine slices and mascarpone mixture. Repeat. Decorate with extra cookies on top if you want. Refrigerate for at least an hour or overnight.

3 Comments leave one →
  1. Jess permalink
    December 1, 2010 8:07 am

    Perhaps you could try a beach version – TimTamarama…..

  2. December 6, 2010 5:47 am

    Wonderful dinner, so nice to see you and Franceso. Your blog is wonderful.


  1. Berry Chocolate Tiramisù « The Shortlists

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