Gin & Tonic Tiramisu Terrine

Method

1. Line a 10cm x 20cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
2. Combine the gin, tonic water, caster sugar, lime zest and lime juice in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until syrup thickens slightly. Set aside to cool. Reserve ¼ cup (60ml) of the gin mixture in a bowl in the fridge.
3. Use an electric mixer to whisk the mascarpone, coconut cream and icing sugar in a large bowl until firm peaks form. Add one-third of the remaining gin mixture to the mascarpone mixture and stir to combine.
4. Transfer remaining gin mixture to a shallow dish. Dip 1 biscuit in gin mixture and turn to coat. Arrange lengthways in base of the lined pan. Repeat with 3 more biscuits. Spoon over one-third of the mascarpone mixture.
5. Continue layering with remaining biscuits and mascarpone mixture, dipping the biscuits in the gin mixture before arranging in the pan. Cover the terrine with plastic wrap. Place in the fridge for 6 hours or until firm.
6. Turn terrine onto a serving plate. Remove the plastic wrap and spoon over the whipped cream.
7. Remove the reserved gin mixture from the fridge. Add the combined cucumber and gently toss to combine. Arrange over the top of the terrine with the lime slices. Sprinkle with the mint. Cut into slices to serve.