A favourite dessert, described from the dessert’s perspective
The redheads all tumbled into the oval, jostling against the walls, smooth like a pie dish. Its edges even crinkly along the skyline, emphasising the dish-like feeling. They gingerly arranged themselves into piles of three or four. It really didn’t matter, but the sense of order was calming.
A swish and a swoosh and the peaty strong smell of the Scottish team washed over them. Almost soaking through each of them like a biscuit dunked in tea, to the point of almost becoming dregs in a mug. But not quite. The braw Scottish laughter echoing around the oval, out into the night, mumbled overhead. This was going to be fun.
As the redheads softened and warmed up to the surrounding Scots in their midst, they were joined by a small sweet crew of Canadians, their amber hue complimented the Scots and redheads with their own individual golden brown tones.
“Ciaos” and “Buonaseras” echoed from afar, bringing a contradictory chill to the arena. Some came on small horses, others wore masks, but they all held a silver spoon and soon wedged themselves between the redheads who were now swooning in the Scottish booziness. Lazily they formed a conga line around the oval, Italians between the redheads, matching each other one to one. Teaspoons discarded as each Italian found its place in line. Scots and Canadians swam around the feet of the conga line, seemingly soaking higher and higher up each participant, the peatiness and sweet maple tones joined with the ginger and smooth Italian creaminess.
“What shall we call it?”
“It’s tiramasu inspired… maybe Ginger-masu?”
“Haha!! I’ve got it! Scotch… has to be McSue, right?!”
“Haha. Awesome! Cheers!”
“Slainte! Ooh, yum! This is going straight to the family recipe book!”
When hubby and I felt like dessert, but didn’t have any chocolate or ice cream on hand, out came the imagination, looking at what ingredients we had in the pantry and fridge. As a child of the 80s, mum had soaked gingernut biscuits in fruit juice and sandwiched whipped cream (that came to our back gate in glass bottles with foil lids), with crushed pineapple, to form a stripy log of wholesome goodness (which subsequently has just explained why I also enjoy ginger ale and pineapple juice as the ultimate non-alcoholic thirst quencher by the way). I digress.
With mascarpone (masks and ponies) in the fridge I wondered how I could make tiramasu with substitutions. Combined with a love of whisky (and lack of juice) and realising it would compliment ginger well, we unleashed the Ginger McSue revolution.
Slish slosh.
Buono appetito!
Love food stories? Find more from Mountain Ash Chapter, here; https://mountainashchapter.com.au/?cat=119
Want more tiramisu-inspired desserts? Try some of these; https://www.delicious.com.au/recipes/collections/gallery/14-tiramisu-recipes-to-wow-your-guests-this-new-years-eve/c813yfdj