Our Lemon Gin-a-misu recipe went down such a treat in the Craft Gin Club office that we couldn’t wait to give it a try with more of our favourite fruits - and there’s no better pairing with heaping of cream than the quintessential summer fruit, the strawberry!

This bright and juicy berry is macerated in a big helping of gin, and that yummy boozy leftover juice is then used to soak the sponge fingers for even more fresh summer flavour. They’re topped off with lashings of fluffy cream, rich mascarpone and white chocolate for the ultimate summer treat - now we just need some gin pals over to share these yummy treat pots with ( - or not!)

Gin & Strawberry Tiramisu

Serves 6-8

500g fresh strawberries
20g sugar
4 tbsp gin (strawberry gin if you have it!)
2 large eggs
500g mascarpone cheese
100 g melted white chocolate
150ml double cream
2 packets sponge fingers (around 300g)

Wash the strawberries and slice off the top to remove the leaves. Roughly dice the strawberries and add to a bowl with 20g sugar and 4 tbsp gin. Refrigerate for an hour, then drain the strawberries and set the juice aside in a bowl (this is what you’ll dip your sponge fingers into later!)

Separate the egg whites and egg yolks into 2 bowls. Beat 3 tbsp of sugar into the egg yolks until creamy, then place the bowl over a gently simmering saucepan of water and heat slowly for 10 minutes, stirring constantly. Remove from the heat and allow to cool, then gently fold the mascarpone and white chocolate into the egg mixture.

In a clean bowl whisk egg whites until they form peaks, and in another bowl whisk the cream until it forms soft peaks. Fold the cream and egg whites into the mascarpone mixture with a metal spoon.

Pipe or spoon a layer of your mascarpone cream into either the bottom of individual ramekins or a 25 x 20cm glass dish. Dip your sponge fingers into the strawberry juice for a second or two on each side, then slice them into thirds and layer along the bottom of the ramekins (you can keep them whole if you’re using the large dish)

Spoon a thin layer of the strawberries on top of the sponge fingers along with a little drizzle of the strawberry juice, then cover with more mascarpone cream. Top with another layer of dipped sponge fingers, strawberries and mascarpone cream, then refrigerate for at least 2 hours. Add fresh strawberries to serve.

(Note: this recipe contains raw egg. Care should be taken if pregnant or elderly)