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Gingerbread Tiramisu Recipe

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★★★★★

4.8 from 137 reviews

This Gingerbread Tiramisu offers a festive twist on the classic Italian dessert, blending the warm, aromatic flavors of gingerbread spices and molasses with creamy mascarpone, espresso-soaked ladyfingers, and a luscious whipped cream topping. Perfect for holiday celebrations, this easy-to-make tiramisu captures the essence of the season in every bite.

Ingredients

Scale

Mascarpone Cream Mixture

  • 6 eggs
  • 1/2 cup sugar
  • 2 cups mascarpone cheese
  • 1 tbsp gingerbread spice mix
  • 1 tbsp molasses (optional)
  • 1 cup whipping cream (divided into 1/2 cup and 1/2 cup)

Assembly

  • 24 ladyfinger 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

  1. Prepare Egg Mixture: In a medium heatproof glass bowl, combine the 6 eggs and 1/2 cup sugar. Place the bowl over barely simmering water to create a bain-marie and whisk continuously until the sugar is fully dissolved, being careful not to let the mixture overheat. Remove from heat once dissolved.
  2. Whisk Until Thickened: Using an electric mixer, whisk the egg and sugar mixture until it thickens and turns pale, approximately 3-4 minutes.
  3. Add Flavorings and Mascarpone: Incorporate the molasses (if using), gingerbread spice mix, and mascarpone cheese into the egg mixture. Continue whisking until smooth and well combined.
  4. Whip the Cream: In a separate small bowl, whip 1/2 cup of whipping cream until soft peaks form.
  5. Fold Cream Into Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture using a spatula. Do not overmix to maintain a light texture.
  6. First Layer: Spread a very thin layer of the mascarpone mixture on the bottom of an 8 x 8-inch (20 x 20 cm) pan.
  7. Dip and Arrange Ladyfingers: Quickly dip each ladyfinger biscuit into the espresso for 2 seconds, ensuring they do not soak too long to avoid sogginess. Place them rounded side up in a single layer over the mascarpone base.
  8. Layer Mascarpone Mixture: Evenly spread half of the remaining mascarpone mixture over the ladyfingers.
  9. Second Ladyfinger Layer: Repeat the dipping and layering process with the remaining ladyfingers.
  10. Top with Remaining Mascarpone Mixture: Spread the remaining mascarpone mixture evenly over the second ladyfinger layer.
  11. Prepare Whipped Cream Topping: Whisk the remaining 1/2 cup cold whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
  12. Decorate: Using a piping bag, pipe the whipped cream on top decoratively. Garnish with gingerbread cookies as desired.
  13. Chill: Refrigerate the assembled tiramisu for at least 5 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
  14. Serve: Just before serving, dust the top with powdered cocoa powder.

Notes

  • Be careful when heating the egg and sugar mixture to prevent the eggs from curdling by using a gentle bain-marie method and monitoring temperature closely.
  • Dip ladyfingers quickly in espresso (about 2 seconds) to avoid soggy texture.
  • For best flavor, prepare the tiramisu at least the night before serving.
  • If molasses is not available, you can omit it; the gingerbread spice mix will still provide seasonal flavor.
  • Use strong, freshly brewed espresso for the best taste.
  • Store leftovers well covered in the refrigerator for up to 3 days.

Keywords: christmas tiramisu, easy gingerbread tiramisu, easy tiramisu, gingerbread desserts, gingerbread tiramisu

Find it online: https://deliciousdishspot.com/gingerbread-tiramisu-recipe/