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Gingerbread Tiramisu Recipe

Gingerbread tiramisu turns a classic dessert fun! It has gingerbread mascarpone filling, coffee-soaked lady fingers, and a layer of gingerbread cookies in the center.  

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Ingredient

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Gingerbread Mascarpone – 6 large egg yolk – 1/3 cup + 3 tbsp (104g) granulated sugar – 2 tbsp molasse – 1 tsp ground ginger – 1 tsp ground cinnamon – 1/4 tsp kosher salt – 1 tsp vanilla extract – 12 oz mascarpone, cold – 2 cups heavy cream, divided – Crisp gingerbread or gingersnap cookies (I used Pepperidge Farm gingerman cookies) Gingerbread Coffee Soak – 2 cups strong brewed gingerbread coffee – 1 1/2 tbsp granulated sugar – 1 7oz package lady finger – Cocoa powder, for dusting

Ingredient

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Gingerbread Mascarpone   Fill a pot with water to two inches and heat on medium. Add egg yolks and sugar to a heat-safe bowl that can fit over the pot without touching the water. Whisk smooth. 

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Step 1

Instructions

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Whisk the sugar until dissolved in the basin over heating water. Rub the mixture between two fingers. Sugar should dissolve in 5 minutes. Mix molasses, ginger, cinnamon, salt, and vanilla after removing from heat. 

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Step 2

You can put the bowl in the fridge to cold or put it in a larger dish of ice to speed up the process. Whisk the egg yolk mixture to chill uniformly. Coldness should be complete in 5 minutes. 

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Step 3

Add cold mascarpone after chilling. Whip 1 1/2 cups of heavy cream to stiff peaks in a separate bowl of a hand or stand mixer with the whisk attachment. Fold the heavy cream into the mascarpone. It should be thin. 

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Step 4

Gingerbread Coffee Soak  Stir sugar into brewed coffee and let cool before assembling. Dip lady fingers in coffee for a moment and place in an 8x8 pan. Cut lady fingers to cover the bottom in one layer. 

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Step 5

Scoop 5 full scoops or 1/4 measuring cup on lady fingers and spread evenly. Add gingerbread biscuits on top. Do not put these in coffee because the filling may soften them. 

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Step 6

Top with 5 more scoops of filling and spread evenly. Then add more moistened lady fingers. Spread 3-4 scoops evenly on top. About a cup of mascarpone filling remains. 

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Step 7

Whip the remaining 1/2 cup of heavy cream to stiff peaks and fold into the filling. Pipe dollops of whipped filling over tiramisu using a piping bag. 

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Step 8

Sprinkle cocoa powder and add more cookies. Refrigerate the tiramisu overnight (24 hours is optimal for flavor). Then slice and enjoy! 

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Step 9

Also see

Cranberry Limoncello Spritz Recipe

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