LEMON TIRAMISU

MAKES 6 GLASSES Preparation: 30 min CREAM MIXTURE 230 g cream cheese 30-45 ml (2-3 T)

castor sugar 250 ml (1 c) cream BISCUIT LAYER 250 ml (1 c) strong

cold rooibos tea 45 ml (3 T) gin

(optional) 15 ml (1 T) castor sugar 200 g boudoir biscuits, broken into smaller pieces ASSEMBLY 375 ml (1½ c) lemon

curd (see recipe) a few sprigs of fresh mint, roughly chopped Place 6 small glasses on a tray. 1 Cream mixture Combine the cream cheese and castor sugar. Whisk the cream until stiff and fold into the cream cheese mixture. 2 Biscuit layer Mix the rooibos tea, gin (if using) and castor sugar well. 3 Dip a few of the biscuit pieces in the rooibos mixture and layer in the bottom of each glass. 4 Assembly Top the biscuit layer in each glass with a layer of lemon curd and sprinkle a little mint over. 5 Spoon a layer of cream mixture over the lemon curd. Repeat all the layers (dipped biscuits, lemon curd, mint and cream mixture), ending off with more mint. Chill until needed. LEMON CURD Put the juice and finely grated zest of 4 lemons, 200 g castor sugar, 100 g butter, 3 eggs, 1 egg white and a pinch of salt in a glass bowl over a small saucepan with hot water (the water shouldn’t touch the bottom of the bowl). Let the water simmer while stirring the mixture continuously for about 10 minutes or until it thickens (it will begin resembling custard). Remove from the heat and allow to cool. Store in the fridge.

(Turn over)