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Christmas Gingerbread Tiramisu Recipe

Christmas Gingerbread Tiramisu Recipe
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★★★★★

5.2 from 29 reviews

This Christmas Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining the rich flavors of espresso and dark rum with warm gingerbread spices. Layers of coffee-soaked ladyfingers and a spiced mascarpone cream create a creamy, luscious treat perfect for holiday celebrations.

Ingredients

Scale

For the Coffee Mixture

  • 2 cups espresso or strong coffee
  • ¼ cup white sugar
  • ¼ cup dark rum

For the Mascarpone Cream

  • ¾ cup cold heavy cream
  • 3 egg yolks (room temperature)
  • 8 ounces mascarpone (softened)
  • ⅓ cup white sugar
  • 2 tablespoons unsulphured molasses (not blackstrap)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice

For Assembly

  • 1 (7-ounce) package of ladyfingers (about 24 cookies, found in cookie aisle)

Instructions

  1. Prepare Coffee Mixture: In a small bowl, combine espresso or strong coffee, ¼ cup white sugar, and dark rum. Stir until the sugar completely dissolves, then set aside to cool.
  2. Whip Heavy Cream: In a large mixing bowl, beat the cold heavy cream until stiff peaks form. Set aside carefully to maintain the volume.
  3. Mix Mascarpone and Spices: In another bowl, beat together egg yolks, mascarpone, ⅓ cup white sugar, molasses, ground cinnamon, ginger, cloves, and allspice on medium speed. Continue beating for about five minutes until the mixture becomes light, fluffy, and free of lumps.
  4. Alternative Egg Preparation: For a safer option avoiding raw eggs, place a heatproof bowl containing egg yolks and sugar over simmering water. Beat continuously for 7–10 minutes until thickened and doubled in volume. Remove from heat, cool for 15 minutes, then beat in mascarpone, molasses, and spices until light and fluffy.
  5. Fold in Whipped Cream: Gently fold the whipped heavy cream into the mascarpone mixture until completely incorporated, ensuring a smooth, airy filling.
  6. Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled coffee mixture for no more than three seconds to avoid sogginess. Arrange a layer of soaked ladyfingers on the bottom of an 8×8-inch dish, then spread half of the mascarpone filling over them. Repeat with another layer of ladyfingers and the remaining mascarpone cream.
  7. Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least six hours to allow the flavors to meld. Before serving, optionally sprinkle with additional ground cinnamon for garnish. Enjoy your festive gingerbread tiramisu!

Notes

  • Use freshly brewed espresso or very strong coffee for best flavor.
  • Do not soak ladyfingers for too long in the coffee mixture to prevent soggy dessert.
  • If avoiding raw eggs, use the alternative cooking method described to safely prepare the egg yolk mixture.
  • Unsulphured molasses adds a rich, deep flavor without the bitterness of blackstrap molasses.
  • For a boozy option, add more dark rum or substitute with spiced rum.
  • Store covered in the refrigerator and consume within 48 hours for optimal freshness.

Nutrition

Keywords: Gingerbread Tiramisu, Holiday Dessert, Christmas Dessert, Mascarpone Dessert, Espresso Dessert, Festive Tiramisu

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