Gingerbread Tiramisu

Ingredients

• 6 egg yolks
• 0.5 cup granulated sugar
• 3 tbsp molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves
• 0.25 tsp salt
• 1.5 tsp Pure Vanilla Extract (Nielsen-Massey recommended)
• 12 oz mascarpone cheese (room temperature)
• 2.5 cup heavy cream (divided)
• 2 tbsp powdered sugar
• 2 cup brewed coffee (cooled)
• 7 oz lady fingers (1 package)
• Gingersnap cookies (for filling and decoration)
• Cocoa powder (for dusting)

Steps

1. 1

   Fill a pot with a couple of inches of water and bring it to a simmer over medium heat.

2. 2

   In a medium heat-safe bowl, whisk together the 6 egg yolks and 1/2 cup granulated sugar.

3. 3

   Place the bowl over the pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved, which should take approximately 3-5 minutes.

4. 4

   Remove the bowl from the heat and continue to whisk the mixture until it becomes paler in color, about 3-4 minutes.

5. 5

   Whisk in the 3 tbsp molasses, ground ginger, cinnamon, nutmeg, cloves, salt, and 1 1/2 tsp vanilla extract. Allow the mixture to cool completely.

6. 6

   Once the spiced egg mixture is cooled, whisk in the 12 oz of room temperature mascarpone cheese until smooth.

7. 7

   In a separate large bowl, whip 1 1/2 cups of the heavy cream until stiff peaks form.

8. 8

   Scoop the whipped cream into the mascarpone mixture and gently fold to combine.

9. 9

   Quickly dunk the lady fingers into the 2 cups of cooled brewed coffee and arrange them in a single layer on the bottom of an 8x8” pan.

10. 10

    Using a large cookie scoop, place 3-4 scoops of the gingerbread mascarpone filling over the lady fingers and spread it into an even layer.

11. 11

    Arrange a layer of gingersnap cookies on top of the mascarpone layer.

12. 12

    Add 3-4 more scoops of the filling on top of the gingersnaps and spread evenly.

13. 13

    Lay down another layer of coffee-soaked lady fingers and top with another 2-3 scoops of the filling, spreading evenly. You should have some filling leftover.

14. 14

    In a clean bowl, whip the remaining 1 cup of heavy cream with 2 tbsp of powdered sugar until stiff peaks form.

15. 15

    Fold this newly whipped cream into the leftover gingerbread filling.

16. 16

    Place the lightened mixture into a piping bag and pipe dollops all over the top of the tiramisu.

17. 17

    Dust the top with cocoa powder and decorate with additional gingersnap cookies.

18. 18

    Chill the tiramisu in the refrigerator for at least 3-4 hours, though overnight is preferred for the best texture and flavor development.

Notes

Ensure the mascarpone is at room temperature to avoid lumps when mixing. For the best results, let the dessert set overnight so the lady fingers can fully soften.

Nutrition per serving

• dessert
• tiramisu
• gingerbread
• holiday
• christmas
• no-bake
• vegetarian