Gingerbread Tiramisu
Gingerbread Tiramisu - Fun twist on the classic dessert, this easy Gingerbread Tiramisu will sure to be the hit at your Christmas party! Inspired by the classic Christmas flavor, this gingerbread dessert won't disappoint!
Ingredients
- 6 eggs
- 2 cups Mascarpone cheese
- 1/2 cup sugar
- 1 cup whipping cream
- 1 tbsp gingerbread spice mix
- 1 tbsp molasses, optional
- 24 lady finger biscuits (Savoiardi cookies)
- 2 cups espresso (for dipping biscuits)
- 2 tbsp powdered sugar
- 2 tbsp powdered cocoa powder (for garnish)
- gingerbread cookies for garnish
Instructions
- In a medium glass bowl, add the eggs and sugar.
- Place the bowl over barely simmering water, with bain-marie cooking technique, whiskthe eggs and sugar until sugar is dissolved.
- Be careful of the temperature of the mixture doesn’t get high. You can take the bowl off the heat if you think it’s getting too hot.
- After sugar getting dissolved, take the bowl off the heat and using an electric mixer keep whisking until the mixture thickens and gets pale for like 3-4 minutes.
- Add molasse, gingerbread spice mix, mascarpone cheese and keep whisking.
- In another small bowl, whisk the 1/2 cup of cream until soft peaks form.
- Combine two mixtures together, folding with spatula carefully. Do not over mix. Start building your tiramisu; place a very thin layer of mascarpone mixture on the bottom of 8 x 8 inch x 2 inch (20 x 20cm x 5cm) pan.
- Quickly dip each ladyfinger into strong coffee for 2 seconds; place them rounded side up at the bottom.
- Spread half the mascarpone mixture onto the ladyfingers in one even layer.
- Repeat the process and add another layer.
- As the final step, whisk 1/2 cup of cold whipping cream with 2 tbsp powder sugar.
- Decorate the top with whipped cream, using a piping bag, as shown in the picture.
- Place gingerbread biscuits on top.
- Let it rest in fridge at least for 5 hours (overnight is better)
- Dust top layer with cocoa powder before serving.