Gingerbread spiced tiramisu
Tiramisu is a great dessert to make around Christmas – it doesn't need any baking, so you're not competing for oven space, and it can go straight from fridge to table. This festive twist on the famous dessert is layered with gingerbread-spiced mascarpone and topped with crumbled gingerbread cookies. Even better, any leftovers are absolutely divine the next day.
Ingredients
Metric
Imperial
Gingerbread spiced tiramisu
- 4 Freshlay Farms Golden Yolker® eggs, separated
- 100g of caster sugar
- 500g of mascarpone
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 300g of Savoiardi biscuits
- 250ml of strong coffee, cooled
- 2 tbsp of cocoa powder
- gingerbread, cookies, crumbled
- 50g of milk chocolate, grated
Method
Start by making the mascarpone cream. Beat the egg yolks with sugar until light, pale and fluffy. Beat in the mascarpone and spices, then set aside
- 4 Freshlay Farms Golden Yolker® eggs, separated
- 100g of caster sugar
- 500g of mascarpone
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
Whisk the egg whites to stiff peaks then gently fold them into the mascarpone mixture
- 4 Freshlay Farms Golden Yolker® eggs, separated
Quickly dip each of the savoiardi biscuits into the coffee, then layer them with the mascarpone mixture in a dish
- 300g of Savoiardi biscuits
- 250ml of strong coffee, cooled
Chill in the fridge for 4 hours
When ready to serve, dust the tiramisu with cocoa and top it with the crumbled gingerbread and grated chocolate
- 2 tbsp of cocoa powder
- gingerbread, cookies, crumbled
- 50g of milk chocolate, grated
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