Gingerbread Tiramisu

Sweets
Written By Mia Raj

Prep Time: 30 minutes | Chill Time: 12 hours | Total Time: 12 hours 30 minutes

Ingredients:

  • 6 large eggs, divided

  • 1/3 cup granulated sugar

  • 2 tbsp molasses

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 2 cups (16 oz) mascarpone, refrigerated

  • 4-5 gingerbread cookies

  • 1 cup coffee

  • 1 7oz package lady fingers

  • Cocoa powder, for dusting

Instructions:

  • Fill a pot with a couple of inches of water and set over medium heat.

  • In a heat-safe bowl (one that can fit over the pot without touching the water), add the egg yolks and sugar. Whisk until smooth.

  • Place the bowl over the pot of simmering water and continue whisking until the sugar is fully dissolved. Test by rubbing the mixture between two fingers. The sugar should dissolve within about 5-8 minutes.

  • Remove from heat and whisk in the molasses, ginger, cinnamon, nutmeg, salt, and vanilla.

  • Place the bowl inside a larger bowl filled with ice. Whisk the egg yolk mixture to ensure it chills evenly (~5 minutes).

  • Once chilled, whisk in the cold mascarpone.

  • Using a stand mixer with the whisk attachment, add the egg whites from 6 eggs and whisk until stiff peaks form.

  • Scoop 2/3 of the whipped egg whites into the mascarpone mixture and fold to combine. It should be fairly thin.

  • For the coffee soak, briefly dunk the ladyfingers into the coffee and arrange them in the bottom of an 8×8 pan.

  • Using a large ice cream/cookie scoop, scoop 5 full amounts of the mascarpone mixture over the ladyfingers and spread even with a spatula.

  • Now arrange a layer of crushed gingerbread cookies over top.

  • Place 5 more scoops of filling on top and spread even. Then lay down another layer of soaked lady fingers.

  • Place 5 more scoops on top and spread even. Now, you should have about a cup of the mascarpone mixture left.

  • Fold the remaining 1/3 of whipped egg whites into the leftover mixture.

  • Place the mixture into a piping bag and pipe dollops over the surface of the tiramisu OR spread even.

  • Dust with cocoa powder and decorate with more cookies.

  • Place the tiramisu into the refrigerator to chill overnight.

  • Then slice and indulge!

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