Ginger kisses

Ready in 30 minutes Makes: 12

3 eggs, separated ½ cup sugar

½ cup cornflour

1 Tbsp flour

1 tsp baking powder

1 tsp ground ginger

1 tsp cinnamon

VANILLA CREAM

250g mascarpone

150ml cream, chilled

1/3 cup icing sugar, sifted

1 tsp vanilla extract

GARNISH

1 Tbsp finely chopped

crystallised ginger

Preheat oven to 180C fan bake. Grease muffin pans and line bases with baking paper or insert paper cupcake moulds.

Using a mixer or hand beater, beat egg whites to soft peaks in a clean bowl then beat in sugar until dissolved (about 1 minute). Beat in egg yolks. Sift dry ingredients into the egg mixture and fold in.

Divide mixture between prepared muffin pans. Bake 15 minutes until risen, golden and set. Leave in pans to cool. Once completely cool, remove from pans.

To make the vanilla cream, whisk together the mascarpone, cream, icing sugar, and vanilla until mixture thickens and forms still peaks (when you lift the beater, the mixture should hold its peaks). Cover and chill until ready to garnish ginger kisses. It will hold for several hours). Top each kiss with a tablespoon of vanilla cream and a sprinkling of crystallised ginger.

STORAGE: Cooked sponges without topping will keep in an airtight container for a couple of days or can be frozen.

Match this with ...

Mata Beer Ginja Ninja Ginger Beer Style Cider 330ml ($26/6pk)

These ginger kisses are so darn sexy they really should monetise their magical muffinness by launching an OnlyFans account for buxom baking. Despite their fluffy, light textures, they deliver a roundhouse kick of gingery spice to your saliva-maker, so absolutely inject some soothing, citrus and apple flavours to balance it all out. Mata’s fresh ginger and lemonlaced apple cider is just the way to do it. Delivering whipcrack freshness to these creamytopped kisses, it’s lip-smacking liquid kung-fu.