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Anna Polyviou shares her easy Tanglin gin tiramisu recipe with Singapore Tourism Board

A boozy dessert you never knew you needed: Pastry chef Anna Polyviou shares her easy eight-ingredient recipe for the perfect tiramisu

  • Pastry chef Anna Polyviou offers her simple recipe for the perfect tiramisu
  • The Australian dessert queen has taken the classic recipe to a whole new level
  • Her recipe calls for ladyfingers, mascarpone, ice cream and gin liqueur


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Pastry chef Anna Polyviou has offered her a simple recipe for the perfect tiramisu.

The dessert queen – also known as the ‘punk princess of pastry’ – has taken the classic recipe to a whole new level by creating her own version, the ‘gin-amisu’.

Her recipe calls for ladyfingers, vanilla paste, mascarpone, thickened cream, powdered sugar, caramel ice cream, chocolate, and coffee gin liqueur.

A pastry chef has taken the classic recipe to a whole new level by creating her own version, the 'gin-amisu'.

A pastry chef has taken the classic recipe to a whole new level by creating her own version, the ‘gin-amisu’.

Gin amisu recipe

INGREDIENTS

150 ml Tanglin Honey Bean Coffee Gin Liqueur

150g mascarpone

150 ml thickened cream

25 g icing sugar, sifted

1 tsp vanilla paste or 1 vanilla pod

3 Savoiardi (Lady Finger biscuits), cut into 2cm cubes

250 ml store-bought caramel macadamia or caramel ice cream

100 g good quality milk chocolate, for fine grating

METHOD

1. Whisk together the mascarpone, thickened cream, powdered sugar and vanilla until the mixture is combined and slightly fluffy.

2. Divide the chopped Savoiardi between six serving glasses and pour the juniper liqueur over the biscuits in each glass. Top each glass with a generous spoonful of mascarpone.

3. Sprinkle grated chocolate over the mascarpone mixture, garnish with a scoop of ice cream and finish with the rest of the mascarpone, spread evenly among the glasses. Grate the chocolate to serve.

Recipe by Anna Polyviou

To make the dessert in three easy steps, she simply beat together the mascarpone, thickened cream, icing sugar and vanilla until blended and lightly fluffy.

Divide the chopped long finger biscuits between the serving glasses and pour the juniper liqueur over them. Polyviou’s go-to is the Tanglin Honey Bean Coffee Gin Liqueur.

She then topped each glass with a generous spoonful of mascarpone, a pinch of grated chocolate, topped with ice cream, finished with another layer of the mascarpone mixture, followed by grated chocolate on top.

Pastry chef Anna Polyviou (pictured) has presented her simple recipe for the perfect tiramisu

Pastry chef Anna Polyviou (pictured) has presented her simple recipe for the perfect tiramisu

Pastry chef Anna Polyviou (pictured) has presented her simple recipe for the perfect tiramisu

The award-winning chef teamed up with Singapore Tourism Board to bring a slice of Singapore to Australians by creating a special Honey Bean Coffee Gin Liqueur.

“As travel between Australia and Singapore was temporarily on hold, it was important to me to be able to give Australians access to the flavors and vibes of Singapore,” she said.

“I missed the last 18 months not being able to visit one of my favorite places.”

Coffee was chosen as the hero ingredient because it reflects both countries’ shared passion for the morning brew and is a kind of daily ritual for both cultures, so it was an obvious choice for Polyviou.

“It was very special to be able to influence the creation of a new product, from concept to packaging, and I am really proud of what we have produced,” she said.

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