6 egg yolks
225 g sugar
240 ml ginger wine
120 ml stem ginger syrup
1 tbsp ground ginger
6 pieces ginger, chopped
1 kg mascarpone
10 sponge fingers
1 medium small meringue, about 15-20g in total crushed
1 tbsp cocoa powder
1 tbsp icing sugar
Whisk the egg yolks and sugar together until light and fluffy.
In a small pan heat half the wine, the syrup, and the ground and candied ginger together. Remove from the heat and allow to cool.
Place the mascarpone cheese in a mixing bowl and fold in the egg and sugar mixture and the cooled ginger mixture. Leave the mixture to set in the fridge.
Place a little of the mixture in each of four sake cups or ramekins. Break the sponge fingers in half, dip them in the remaining ginger wine and place in the cups. Add a little meringue and continue this layering process until the cups are full. Level the tops with a palette knife.
Dust with sieved cocoa powder and icing sugar with a ying and yang template, if desired.