Go Back
–+ servings
David Murphy

Gingerbread Tiramisu

Gingerbread Tiramisu adds a fun holiday twist to the classic Italian tiramisu dessert with gingerbread spice mix and cute gingerbread cookies as decoration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Servings: 9 slices
Cuisine: American

Ingredients
  

  • 6 eggs
  • 2 cups of mascarpone cheese
  • 1/2 cup of sugar
  • 1 cup of whipping cream
  • 1 tablespoon of gingerbread spice mix ginger, cinnamon, cloves, nutmeg
  • 1 tablespoon of molasse optional
  • 24 savoiardi cookies ladyfingers
  • 2 cups of strong coffee for dipping the Savoiardi cookies
  • 2 tablespoons of powdered sugar
  • 2 tablespoons of cocoa powder for dusting the top of the dessert
  • Gingerbread biscuits for decoration

Instructions
 

  1. In a medium glass bowl, add the eggs and sugar. 
  2. Place the bowl over barely simmering water, with bain-marie cooking technique, whisk  the eggs and sugar until sugar is dissolved. 
  3. 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. 
  4. 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. 
  5. Add molasse, gingerbread spice mix, mascarpone cheese and keep whisking.
  6. In another small bowl, whisk the 1/2 cup of cream until soft peaks form. 
  7. Combine two mixtures together, folding with spatula carefully. Do not over mix.
  8. 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. 
  9. Quickly dip each ladyfinger into strong coffee for 2 seconds; place them rounded side up  at the bottom.  
  10. Spread half the mascarpone mixture onto the ladyfingers in one even layer.
  11. Repeat the process and add another layer. 
  12. As the final step, whisk 1/2 cup of cold whipping cream with 2 tbsp powder sugar.
  13. Decorate the top with whipped cream, using a piping bag, as shown in the picture. 
  14. Place gingerbread biscuits on top.  
  15. Let it rest in fridge at least for 3-4 hours (overnight is better)  
  16. Dust top layer with cocoa powder before serving. 

Tried this recipe?

Let us know how it was!